Porcupine Meatballs
These old fashioned porcupine meatballs are tender, hearty, and simmered in a rich tomato sauce until the rice is perfectly cooked. Made with simple pantry ingredients, they’re an easy family dinner that’s frugal and filling!
Love ground beef recipes? Be sure to try our Mini Meatloaf Muffins, Meatball Casserole, and Baked Beans with Ground Beef for more easy family dinner ideas.
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One of the reasons my kids always loved this recipe was the name. They thought “porcupine meatballs” sounded so funny, and it made them excited to sit down for dinner. If you’ve never had them before, don’t worry. There aren’t any porcupines involved! LOL! The name comes from the little grains of rice that poke out of the meatballs after cooking, making them look like tiny porcupine quills.
This one-skillet meatballs porcupine recipe is perfect for busy weeknights because everything cooks together in one skillet. The meatballs stay juicy while soaking up the sweet and savory tomato sauce, creating a meal that’s delicious served over mashed potatoes, egg noodles, or with a slice of crusty bread.
What you’ll love about this Porcupine Meatballs Recipe
What Are Porcupine Meatballs?
Porcupine meatballs are a classic comfort food recipe made with ground beef and uncooked rice mixed directly into the meatballs. As the meatballs simmer, the rice cooks inside and begins to stick out, giving them their signature “porcupine” appearance.
Porcupine meatballs are a budget-friendly dinner made with simple pantry ingredients that stretch ground beef into a hearty family meal.
Recipe Ingredients:
You’ll need the following ingredients to make these ground beef meatballs:
- Ground beef
- Uncooked long-grain white rice
- Egg
- Milk
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Dried thyme
- Tomato sauce
- Diced tomatoes ( I use regular and fire roasted, whichever I have on hand)
- Beef broth
- Brown sugar
- Worcestershire sauce
- Ketchup
- Italian seasoning
Ingredient Notes:
- Rice: Use long-grain white rice for the best texture. Instant rice and brown rice won’t cook the same in this recipe.
- Ground Beef: I prefer 85/15 or 90/10 ground beef. It works well and keeps the meatballs tender without making the sauce overly greasy.
- Sugar: Brown sugar balances the acidity of the tomatoes without making the sauce sweet.
- Worcestershire sauce adds rich, savory flavor to the tomato sauce.
How to make Porcupine Meatballs:
Step 1: In a large bowl, combine the ground beef, uncooked rice, egg, milk, garlic powder, onion powder, salt, pepper, and thyme. Mix just until combined, then shape into 1½-inch meatballs.
Step 2: In a large skillet, combine the tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, ketchup, Italian seasoning, and salt. Bring the sauce to a gentle boil.
Step 3: Carefully add the meatballs to the sauce in a single layer. Reduce the heat to low, cover, and simmer for 35 minutes.
Step 4: Uncover and continue simmering for 10 minutes, occasionally spooning the sauce over the meatballs, until the rice is tender, the meatballs are cooked through, and the sauce has thickened.
Step 5: Serve the porcupine meatballs over creamy mashed potatoes, buttered egg noodles, or with crusty bread for soaking up every bit of the flavorful tomato sauce.
Tips for the Best Porcupine Meatballs
- Mix the meat just until combined to keep the meatballs tender.
- Keep the sauce at a gentle simmer instead of a rapid boil.
- Spoon the sauce over the meatballs during the final few minutes of cooking so they stay moist.
- If your stove cooks hot, use the lowest simmer setting to prevent the sauce from reducing too quickly.
- If the sauce thickens before the rice is tender, stir in a splash of beef broth and continue simmering.
Storage and Reheating:
How to Store Porcupine Meatballs
Store leftovers porcupine meatballs in the refrigerator in an airtight container. in the refrigerator for up to 4 days.
How to Reheat Porcupine Meatballs
Reheat in a covered skillet over medium-low heat until warmed through, adding a splash of beef broth if the sauce becomes too thick. You can also microwave individual portions in 30-second intervals until hot.
Can You Freeze Porcupine Meatballs?
Yes. Allow the meatballs and sauce to cool completely before transferring them to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
- Add 1 teaspoon smoked paprika for a subtle smoky flavor.
- Replace the dried thyme with parsley or oregano.
- Add diced green peppers or onions to the sauce for extra vegetables.
- Use ground turkey instead of ground beef for a lighter version.
Frequently Asked Questions
Why are they called porcupine meatballs?
The uncooked rice cooks inside the meatballs and sticks out slightly, giving them the appearance of tiny porcupine quills.
Can I use instant rice?
No. Long-grain white rice works best because it cooks at the same rate as the meatballs. Instant rice will become mushy.
Can I bake porcupine meatballs?
Yes, but simmering them in the sauce creates the most tender meatballs and allows the rice to cook properly.
How do I know when they’re done?
The meatballs are done when the rice is tender, the centers reach 160°F, and the sauce has thickened.
Can I make porcupine meatballs ahead of time?
Yes. They taste even better the next day after the flavors have had time to meld together, making them perfect for meal prep.
What to Serve with Porcupine Meatballs
These meatballs go great with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed white rice
- Crusty French bread
- Dinner rolls
- Green beans
- Side salad
Porcupine Meatballs
Equipment
Ingredients
MEATBALLS:
- 1 1/2 pounds ground beef
- 1/2 cup uncooked long-grain white rice
- 1 large egg
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
SAUCE:
- 1 (15 ounce can) tomato sauce tomato sauce
- 1 (14.5 ounce can) diced tomatoes diced tomatoes
- 1 cup beef broth
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
Instructions
- In a large bowl, combine the ground beef, rice, egg, milk, garlic powder, onion powder, salt, pepper, and thyme. Mix just until combined and shape into 1½-inch meatballs, about 20 meatballs. 1 1/2 pounds ground beef,1/2 cup uncooked long-grain white rice,1 large egg,1/4 cup milk,1 teaspoon garlic powder,1 teaspoon onion powder,1 1/2 teaspoons salt,1/2 teaspoon dried thyme,1/4 teaspoon black pepper
- In a large skillet, combine the tomato sauce, diced tomatoes, beef broth, brown sugar, Worcestershire sauce, ketchup, Italian seasoning, and salt. Bring to a gentle boil.1 (15 ounce can) tomato sauce,1 (14.5 ounce can) diced tomatoes,1 cup beef broth,1/4 cup brown sugar,1 tablespoon Worcestershire sauce,2 tablespoons ketchup,1/2 teaspoon dried Italian seasoning,1/2 teaspoon salt.
- Carefully add the meatballs to the sauce in a single layer. Reduce the heat to low, cover, and simmer for 35 minutes.
- Uncover and continue simmering for 10 minutes, occasionally spooning the sauce over the meatballs, until the rice is tender, the meatballs are cooked through, and the sauce has thickened.
- Serve porcupine meatballs with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the flavorful tomato sauce.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.
Yum yum great recipe