Porcupine Meatballs Recipe

This classic porcupine meatball recipe has stood the test of time because it’s quick, affordable, and irresistibly tasty. Once you try it, you’ll find yourself making it regularly.

What Are Porcupine Meatballs?

Porcupine meatballs are made with a mixture of ground beef and rice, then simmered in a savory tomato sauce. Named for their resemblance to porcupines, the rice gives these meatballs a prickly appearance. This dish became popular during the Great Depression due to its simplicity and low-cost ingredients.

How to Prepare Porcupine Meatballs

The full, detailed instructions are provided below, but here’s a quick look at what to expect when making porcupine meatballs:

1. Form the meatballs.
2. Heat oil in a pan and brown the meatballs until golden.
3. Add the rest of the ingredients to the pan.
4. Let the meatballs cook through until fully done.

Pro Tip for the Recipe

What to Pair with Porcupine Meatballs

Porcupine meatballs are versatile and can be served in many ways: on toothpicks for a fun appetizer, over a bed of rice or your favorite pasta, or tucked inside a sub roll. The possibilities are endless, so feel free to get creative!

How to Store Leftover Porcupine Meatballs

Keep porcupine meatballs in an airtight container in the fridge for up to three days. Simply reheat them in the microwave or on the stovetop when ready to serve.

Can Porcupine Meatballs Be Frozen?

Absolutely! Porcupine meatballs freeze beautifully. To freeze, place the cooked meatballs on a baking sheet and flash freeze them for a few hours or overnight, then transfer to a freezer-safe container. They’ll keep in the freezer for up to three months.

For extra convenience, you can freeze the meatballs uncooked. Just cook them from frozen when you’re ready for a quick meal on the stove.

Dinogo Community Tips and Feedback

"This was a simple and straightforward recipe to follow," says Gregory Forster Jr. "The rice turned out perfectly tender."

"Like many, my mom used tomato soup, but switching to tomato sauce really makes a difference," shares Amber G. "I have to admit, these are even better than my mom's version (sorry, mom)!"

"I followed the recipe exactly and served them over sautéed cabbage and onions," says Charlie. "They were delicious, and next time I’m doubling the recipe!"

Editorial input by Corey Williams

Ingredients List

• 1 pound lean ground beef

• ½ cup uncooked long grain white rice

• ½ cup water

• ⅓ cup chopped onion

• 1 teaspoon kosher salt

• ½ teaspoon celery salt

• ⅛ teaspoon garlic powder

• ⅛ teaspoon ground black pepper

• 1 tablespoon canola oil

• 1 (15 ounce) can tomato sauce

• 1 cup low sodium chicken stock, or more as needed

• 2 teaspoons Worcestershire sauce

• 1 teaspoon granulated sugar

Instructions

First, gather all the ingredients needed for the recipe.

In a large bowl, thoroughly combine the ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper. Once well-mixed, shape the mixture into 12 meatballs.

Heat oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, turning them halfway through, until they are browned on all sides, about 8 minutes. Drain off any excess grease.

Pour the tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet. Reduce the heat to medium-low, cover, and simmer for about 45 minutes, or until the meatballs are fully cooked through and the rice is tender. Add more stock if the sauce starts to dry out.

Dig in and enjoy your meal!

Message from the Editor

Nutrition Information (per serving)