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Porcupine Meatballs in tomato sauce. They are inside a white rectangle casserole dish.
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5 from 1 vote

Porcupine Meatballs Recipe

In this post, we'll show you how to make Porcupine Meatballs. Made with inexpensive ingredients, these seasoned, ground beef and rice meatballs are browned and then simmered in a delicious tomato-based sauce.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: American
Keyword: meatballs, porcupine meatballs, porcupines
Servings: 20 jumbo meatballs
Calories: 168cal
Author: Amy Desrosiers
Cost: $6

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 168cal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 344mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 342IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg