Porcupine Meatballs are an easy, inexpensive, and flavorful meal made with ground beef and rice, simmered to perfection in a homemade savory tomato sauce.
What are Porcupine Meatballs?
Porcupine meatballs are just like any other type of meatballs, except they are made with rice added to the meat mixture.
This recipe was popular in the US during the Great Depression, as adding inexpensive rice to ground beef helped to stretch it so that the meatballs were more filling and cheaper to make.
These delicious meatballs get their name because as they cook the grains of rice start to poke out of the sides, resembling the quills of a porcupine! I promise, there is no actual porcupine meat in this recipe.
Easy to make, great flavours this will definitely be a go to.
Jayne
Try my meatballs in tomato sauce recipe if you’re looking for another easy meal. I like to serve these meatballs with rice too!
Porcupine Meatballs Recipe Highlights
- Simple Ingredients – This homestyle meal is made with common ingredients that you probably already have, so there’s no need to run to the store before starting dinner tonight.
- Budget Friendly – Ground beef is one of the less expensive proteins you’ll find at the store, and the rice added to this recipe means that you can make more meatballs with the same amount of meat!
- Fun Cooking Method – Kids (and adults!) will enjoy watching the meatballs poke out their rice quills as they simmer in the homemade tomato sauce.
Key Ingredients
Here’s what you need to make these yummy homemade meatballs with rice:
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Beef: Lean ground beef is ideal for meatballs, as you won’t lose too much of the meat to cooking.
- White Rice: To get the classic porcupine meatball appearance, long-grain white rice is ideal.
- Tomato Sauce: Plain canned tomato sauce will be seasoned with savory additions.
- Chicken Stock: This is mixed with the tomato sauce to give it extra moisture. The rice will absorb the delicious broth as the meatballs simmer.
- Seasonings: Worcestershire sauce and brown sugar flavor the sauce while fresh garlic, diced onion, and celery salt give the meatballs a wonderfully savory, homestyle taste.
How To Make Porcupine Meatballs in Tomato Sauce
Tip!
Don’t overmix the meatball mixture! If you handle the meat too much the meatballs will be tough, dense, and dry.
Recipe Tips
- Rice for Meatballs. It’s important to use long-grain white rice in this recipe. Brown rice won’t cook up quite right using this method, and shorter-grain rice won’t have the same porcupine effect.
- Rolling the meatballs. If you decide to smooth out the meatballs with your hands, be careful not to compress them too much. Some space inside the meatballs is ideal so that the sauce can seep in to cook the rice.
- Choose a Large Skillet. I suggest a 12-inch stainless steel or non-stick skillet for this recipe.
- Make Larger Meatballs: This recipe makes average-sized meatballs, which I like because it’s easy to adjust the portion for kids, grownups, or extra hungry folks. If you prefer, divide the meat mixture into 8-12 portions to make jumbo porcupine meatballs!
- The Tomato Sauce: The sauce will appear thin, especially at first. This is normal as there needs to be plenty of liquid for the rice to absorb. If the sauce needs to thicken after the meatballs are done, you can simmer it uncovered until it has cooked down a bit.
Storing Tips
To Store Leftovers: Once cooked, you can store the meatballs in an airtight container in the fridge for up to 4 days. They’re easily reheated in the microwave, or in the sauce on the stove.
Freezing: Baked meatballs can be frozen for up to 3 months, but I think they taste better if you freeze them before cooking. Freeze the raw porcupine meatballs on a tray first, then transfer them to a freezer bag. Store for up to 3 months. When you’re ready to cook them, thaw overnight, then simmer in fresh tomato sauce according to the recipe directions.
What To Serve With Porcupine Meatballs
I like to serve these with steamed rice or creamy mashed potatoes.
While these aren’t traditional Italian style meatballs, they’re also great with buttered noodles or spaghetti.
Don’t forget a vegetable! Try steamed green beans, broccoli, or a simple side of frozen peas.
You might also enjoy my roasted root vegetables recipe, or roasted broccoli and carrots.
For dessert, why not try another depression-era recipe, like peanut butter bread or mayonnaise cake!
Recipe FAQs
How to Make Porcupine Meatballs with Canned Tomato Soup?
Many old fashioned recipes call for cooking the meatballs in a mixture of canned tomato soup and water. That recipe comes from a Campbell’s soup cookbook from 1960!
I like them much better with this simple tomato sauce, but if you’d like to try the soup version, go right ahead! You can technically simmer porcupine meatballs in any type of sauce, including mushroom soup, or beef gravy.
Can I make these in a slow cooker?
Sure! Crock Pot porcupine meatballs are an easy meal or party appetizer that you can prep ahead of time.
Sear the meatballs on the stove, then transfer them to your slow cooker along with the sauce ingredients. Cook on low for 4-5 hours, or until the rice in the meatballs has cooked.
Do you need to cook the rice for porcupine meatballs?
This is an excellent question, and the answer is no! Cooking the rice would just add an unnecessary step the the process. The rice will cook along with the meatballs in the sauce, and as it does, it soaks up all of the delicious flavors. Adding cooked rice to meatballs would just make them mushy.
This vintage recipe for Porcupine meatballs has stood the test of time and I know it will continue to be a family favorite at your house for years to come!
Don’t forget to pin the recipe, and share it with your favorite home cooks too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Porcupine Meatballs
Recipe Video
Ingredients
- 1 pound (450 g) lean ground beef 85/15
- ½ small yellow onion finely diced
- ½ cup (100 g) rice long-grain
- 1 large egg lightly beaten
- 2 cloves garlic minced
- ¾ teaspoon kosher salt
- ¼ teaspoon celery salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (30 ml) olive oil for sauteeing, or avocado oil
For the sauce
- 1 15-ounce can (425 g) tomato sauce
- 1 cup (240 ml) chicken stock
- 2 teaspoons (30 ml) Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- To make the meatballs, combine ground beef with onion, uncooked rice, egg, garlic, kosher salt, celery salt, and pepper in a large bowl. It’s best to use your hands (I like to use gloves), but you can also use a spatula if you like. Mix everything together until just combined, but do not overmix.
- Use a medium cookie scoop and scoop meatballs that are about 1 ½ tablespoons onto a plate. If desired, roll each between the palms of your hands into round balls.
- Heat oil in a large 12-inch skillet. When hot, add the meatballs and fry until browned on both sides (about 3-4 minutes).
- To the skillet, add tomato sauce, chicken stock, Worcestershire sauce, brown sugar, salt and garlic powder.
- With a spatula stir the sauce and meatballs, to combine the sauce ingredients. Bring to a simmer over medium heat, cover with a lid and allow to cook over low-medium heat for 30-35 minutes or until the meatballs and the rice are cooked through.
- Remove from heat, and serve over rice, mashed potatoes or pasta and a side of veg such as broccoli, peas, or green beans.
Notes:
- Slow Cooker: Sear the meatballs on the stove, then transfer them to your slow cooker along with the sauce ingredients. Cook on low for 4-5 hours, or until the rice in the meatballs has cooked.
- Rice for Meatballs. It’s important to use long-grain white rice in this recipe. Brown rice won’t cook up quite right using this method, and shorter-grain rice won’t have the same porcupine effect.
- Don’t Overmix the meatball mixture! If you handle the meat too much the meatballs will be tough, dense, and dry.
- Rolling the meatballs. If you decide to smooth out the meatballs with your hands, be careful not to compress them too much. Some space inside the meatballs is ideal so that the sauce can seep in to cook the rice.
- The Tomato Sauce: The sauce will appear thin, especially at first. This is normal as there needs to be plenty of liquid for the rice to absorb. If the sauce needs to thicken after the meatballs are done, you can simmer it uncovered until it has cooked down a bit.
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jayne says
Easy to make, great flavours this will definitely be a go to.
Diana says
Thank you for trying my recipe, Jayne! I’m so happy to hear that you liked it!
RB says
The instructions for the meatballs say to add “celery”. Celery is not listed in the ingredient list for the meatballs. So, I am confused.
Little Sunny Kitchen says
Thank you for catching that. It should actually say “celery salt”.