In this post, we’ll show you how to make Porcupine Meatballs. This is a classic meal made with inexpensive ingredients. Seasoned ground beef and rice meatballs are browned, simmered in a delicious tomato-based sauce, and served over rice.
If you are looking for a new ground beef recipe to add to your meal list, these Porcupine Meatballs are worth a try. It’s a hearty and delicious classic that my mother-in-law has made for years.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients to make 20 large meatballs.
Meatballs
The meatballs are made of a combination of:
80/20 ground beef – You can use a leaner variety like 85/15 or 90/10. But, 80/20 will make moister meatballs.
Long-grain white rice
Onion – I use yellow onion, but you can use white onion or sweet vidalia.
Eggs – Act as a binder
Bread crumbs – Act as a binder
Spices like oregano, thyme, onion powder, garlic powder, and black pepper.
Worcestershire sauce – Adds flavor
Tomato Sauce
The tomato sauce is a combination of:
- Onion soup mix packet – Optional, adds extra flavor.
- Italian herbs
- Tomato sauce
- Tomato paste
- Brown sugar
- Fresh parsley
- Worcestershire sauce
Equipment and Supplies Needed
You’ll need the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- large baking sheet
- 2-tablespoon sized cookie scoop – Alternatively, you can use a 1-tablespoon scoop and combine 2-scoops of meat per meatball.
- parchment paper – Optional, but recommended to prevent sticking and make cleanup easier.
- large mixing bowl
- mixing spoon
- 13″ x 9″ baking dish
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Porcupine Meatballs comes out perfectly.
Sauce
For this recipe, we used a classic, homemade pasta sauce. However, you can alter the sauce if you wish. If you do not want to use tomato sauce, or paste you can use your favorite premade pasta sauce.
To do that, you’ll need 24-ounces of jarred sauce, 1 packet of onion soup mix (optional for more flavor), 1/2 cup of water, and 1 tablespoon of brown sugar (also optional). 1/2 teaspoon of Italian herbs are also recommended.
Preparation
The meatballs can be browned either in a large skillet or by baking in the oven. I baked mine for 15 minutes on a parchment-lined baking sheet to avoid grease splatter on my stove.
However, you can brown these in a skillet heated with 1 tablespoon of oil. You do not want to fully cook the meatballs, you really are looking to achieve a seared, browned outer skin on the meatball for flavor. They finish cooking during the simmering step.
Simmering
You can choose to simmer your browned meatballs in your skillet over medium-low heat for 1 hour (covered), or you can bake them in a casserole dish (after browning) for 45 minutes covered, and 10 minutes uncovered.
Side Dish Ideas
Porcupine Meatballs make a delicious sauce that goes perfectly with a variety of side dishes. Serve it with the following classic side dishes:
- white or brown rice
- orzo
- mashed potatoes
- mashed cauliflower
- baked asparagus
- steamed broccoli
- side salad
- spaghetti/pasta
- baked potatoes
My favorite pairings are white rice and mashed potatoes. I love to spoon extra sauce over white rice which I prepare in my pressure cooker in less than 15 minutes.
Storage
Refrigerator
If you want to store your Porcupine Meatballs in the refrigerator, just follow these easy steps.
- Allow meatballs to fully cool.
- Place meatballs in a microwave-safe bowl with an airtight lid.
- These meatballs can be stored in the refrigerator for up to 4 days for best flavor.
Freezer
If you want to store your Porcupine Meatballs in the freezer, just follow these easy steps.
- Allow meatballs to fully cool.
- Place meatballs in a freezer-safe container. We love disposable aluminum pans with lids since they will not shatter when reheated. To prevent freezer burn, wrap pan with several layers of plastic wrap.
- These meatballs can be stored in the freezer for up to 3 months for best flavor. To reheat, heat in the oven at 30 degrees F. for 30 minutes until heated throughout.
More Ground Beef Recipes
Recipe
Follow the recipe below to make Porcupine Meatballs! This recipe makes 20 large meatballs, but you can adjust the recipe card for other serving sizes.
Porcupine Meatballs Recipe
Equipment
- Large Baking Sheet
- 2-tablespoon sized cookie scoop
- parchment paper
- large mixing bowl
- mixing spoon
- 13″ x 9″ casserole dish
- 2.5 quart stockpot
Ingredients
Meatballs
- 2 pounds 80/20 ground beef
- ½ cup long grain white rice raw
- 1 onion diced
- 2 eggs
- ½ cup panko bread crumbs
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoons Worcestershire sauce
- 1 tablespoon fresh parsley chopped fine
Tomato Sauce
- 28 ounces tomato sauce
- 1 pouch dry onion soup mix
- 6 ounces tomato paste
- 2 tablespoons light brown sugar
- 1 teaspoon Italian herbs
- 1 tablespoon Worcestershire sauce
- 1 cup Water
Instructions
Meatballs
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Add add the meatball ingredients to a large mixing bowl. Mix thoroughly with clean hands until mixture is well-combined.
- Scoop 2-tablespoons of meat mixture at a time and roll into balls. Place them in a single layer on a baking sheet. You should end up with 20 large meatballs.
- Place the baking sheet of meatballs on to the center-rack of a preheated oven. Bake at 350°F for 15 minutes.
- Remove them from the oven and place aside.
Tomato Sauce
- In a 2.5 quart stockpot, add tomato sauce, tomato paste, onion soup mix, Worcestershire sauce, light brown sugar, water, and Italian herbs.
- Using medium-high heat, bring sauce ingredients to low boil, stirring periodically. Remove from heat once bubbles form.
Final Meal
- Reduce the oven temperature to 300°F.
- Add the baked meatballs to a 13" x 9" casserole dish. Pour the sauce over the meatballs, and cover the dish with aluminum foil.
- Place the casserole dish of meatballs and sauce onto the center-rack of a preheated oven. Bake for 45 minutes at 300°F.
- After baking for 45 minutes, remove the foil and increase the oven temperature to 350°F. Bake for an additional 10 minutes uncovered.
- Serve meatballs warm over cooked white rice, or with your choice of sides.
I would say 4 meatballs is the average serving size.
How many meatballs are considered 1 serving in this 20 meatball recipe?
Edit on my porcupines recipe: they are 2-3 inches in diameter, not 1 1/2-2 inches.
I have been making Porcupines for 42 years. This recipe makes 4-5 porcupines depending on the size you make them. I use 1 pound of 80/20 ground beef, 1/2 finely chopped yellow onion, salt, and pepper to taste, and Minute Instant white rice. I just throw some in the pan (at least 1 cup). I mix these ingredients together and form 4-5 balls about 1 1/2-2 inches in diameter. In a separate large bowl, I mix 2 large (23.2 oz. each) cans of Campbell’s condensed tomato soup with 24 oz. of whole milk. Whisk well. I place the porcupines in a Dutch oven and cover them with the tomato soup/milk mixture. Place in a preheated 350 degree oven for 1 hour. Serve with mashed potatoes and corn. Use the tomato soup/milk mixture as a gravy over mashed potatoes and the meat. My mother-in-law taught me how to make them.
Hello,
This can happen if you do not simmer your meatballs long enough. To fix this, you can let them simmer on low in extra sauce if possible. Next time, you can also use precooked rice if you are afraid this may happen again.
The rice did not cook in the meatballs. Help
Hi Kate,
The rice inside the meatballs is added raw, not pre-cooked. Thanks for your question.
Is the rice pre cooked or raw?