Here’s a classic Porcupine Meatballs recipe — comforting, slightly sweet, and fun with rice “spines” poking out like a porcupine 🦔🍝
Porcupine Meatballs
Ingredients (Makes ~4 servings)
Meatballs
-
1 lb ground beef
-
½ cup uncooked long-grain white rice
-
1 small onion, finely chopped
-
1 egg
-
½ tsp salt
-
¼ tsp black pepper
-
¼ tsp garlic powder (optional)
Sauce
-
1 can (15 oz) tomato sauce
-
1 cup water or beef broth
-
2 tbsp brown sugar or honey
-
1 tsp Worcestershire sauce (optional)
-
Salt & pepper, to taste
Instructions
1. Preheat Oven (Optional)
-
You can bake in a casserole dish or simmer on the stovetop.
-
Oven: preheat to 350°F (175°C).
2. Make Meatballs
-
In a large bowl, combine ground beef, uncooked rice, onion, egg, salt, pepper, and garlic powder.
-
Mix gently until combined.
-
Shape into 1½–2 inch meatballs (rice will stick out slightly, like porcupine spines).
3. Prepare Sauce
-
In a saucepan or slow cooker, mix tomato sauce, water/broth, brown sugar, Worcestershire sauce, salt, and pepper.
4. Cook Meatballs
-
Stovetop: Gently place meatballs in simmering sauce. Cover and cook 35–40 minutes, stirring occasionally.
-
Oven: Place meatballs in a greased casserole dish, pour sauce over them, cover with foil, and bake 45 minutes.
5. Serve
-
Serve hot, spooning sauce over meatballs.
-
Great with mashed potatoes, steamed veggies, or over noodles.
Tips
-
Rice Texture: Long-grain rice works best; it keeps shape after cooking.
-
Sweet & Savory: Adjust sugar or honey for taste.
-
Freezing: Uncooked meatballs can be frozen in sauce for a quick meal later.
Fun fact: The name comes from the rice poking out of the meatball, resembling porcupine quills 🦔
I can also make a quick 30-minute skillet version that cooks entirely on the stovetop without baking if you want.