Ground beef, rice, tomato sauce, and a splash of Worcestershire sauce come together in this comforting Porcupine Meatballs Recipe.
So, picture this: it’s 1970, my mom just got married, and she’s standing in my grandma’s tiny kitchen with avocado green appliances (you know the ones). Grandma hands over this Porcupine Meatballs Recipe like it’s a family heirloom. And honestly? It might as well have been. This recipe’s been through generations of Sunday dinners, sleepovers, and one or two chaotic family potlucks.
I remember one snowy afternoon when I was about ten—too cold to go outside, and my mom handed me a wooden spoon and said, “We’re making porcupines.” I was very concerned at first. Fast forward thirty minutes, and I was rolling these little meatballs with rice sticking out of them like prickly hedgehogs (close enough). We’ve called them “magic meatballs” ever since.
Why You’ll Love This Porcupine Meatballs Recipe?
Let me break it down:
- They’re easy. Like, mix, roll, simmer. You don’t need a culinary degree.
- They’re cozy. This Porcupine Meatballs Recipe is basically a warm blanket in food form.
- They’re a one-pot wonder. Less cleanup = more time for you to kick back with a glass of wine.
- They’ve got that nostalgic vibe. Think grandma’s cooking, but you made it yourself (go you!).
- Rice inside the meatball?! Genius. It cooks right there in the sauce. No side dishes required (unless you want to get fancy).
Ingredient Notes:
Listen, you don’t need fancy stuff for this Porcupine Meatballs Recipe. It’s pantry staples all the way. But here are some thoughts from my kitchen to yours.
- Ground Beef (1 lb): I like an 85/15 mix. Just enough fat to keep things juicy, but not so much that you’re mopping grease off your plate.
- Uncooked Long Grain White Rice (½ cup): Trust me, it’ll cook inside the meatball. Science? Magic? Probably both.
- Water (½ cup): Helps keep the meat tender. It’s a humble ingredient, but it matters!
- Chopped Onion (⅓ cup): If you’re not crying while chopping, are you even doing it right? Kidding. Kind of.
- Kosher Salt & Celery Salt: The celery salt gives it that old-school flavor. If you don’t have it, try a pinch of ground celery seed.
- Garlic Powder & Black Pepper: A little goes a long way here.
- Canola Oil: Or olive oil. I won’t tell Grandma.
- Tomato Sauce (1 can, 15 oz): Grab your favorite! I’m not above store-brand on a weeknight.
- Chicken Stock (1 cup): Adds flavor. I use low sodium so I can control the salt.
- Worcestershire Sauce (2 tsp): Don’t skip it. Adds that “what is that?!” flavor.
- Granulated Sugar (1 tsp): Balances the acid in the tomato sauce. It’s subtle but makes a difference.
How To Make Porcupine Meatballs?
Step 1: Make the Meatball Mix
Grab your biggest bowl—because things get messy fast—and throw in the ground beef, rice, water, onion, kosher and celery salt, garlic powder, and black pepper. Roll up your sleeves and get in there with your hands. It’s the best way. I used to hate this part as a kid, but now? Weirdly satisfying.
Form the mixture into 12 meatballs. Don’t stress about perfection. They’ll taste amazing no matter what.
Step 2: Brown the Meatballs
Want To Save This Recipe?
Heat the oil in a big ol’ skillet over medium-high heat. Place those meatballs in gently, and let them brown on one side before flipping. You want that caramelized crust—it adds flavor. I’m not saying you need to stand guard, but maybe don’t wander off to scroll Instagram. About 8 minutes and they should look glorious.
Step 3: Add the Sauce & Simmer
Pour in the tomato sauce, chicken stock, Worcestershire sauce, and sugar. Give it a gentle stir (don’t bash your beautiful meatballs!). Turn the heat down low, cover it, and let it simmer for 45 minutes. If it starts looking dry, splash in a bit more stock. You’re going for tender meatballs and soft rice, swimming in a savory, tomato-y sauce.
Storage Options:
Good luck, but if you do have leftovers, here’s how to keep them:
- Fridge: Store in an airtight container for up to 4 days. They reheat beautifully—microwave or stovetop.
- Freezer: Pop them in a freezer-safe container (with sauce!) for up to 3 months. Defrost overnight in the fridge, then warm up low and slow.
Variations and Substitutions:
- Ground Turkey or Chicken: Lighten it up. Still juicy and tender.
- Brown Rice: Healthier, but par-cook it first or you’ll be chewing for days.
- Beef Broth Instead of Chicken Stock: Richer, deeper flavor.
- Add Veggies: Shred a carrot or zucchini in the meat mixture. Sneaky veggies for the win!
- Spicy Kick: Red pepper flakes in the sauce if you like a little heat.
What to Serve with Porcupine Meatballs?
- Mashed Potatoes: Yup, more carbs. Zero regrets.
- Crusty Bread: Mop up that sauce!
- Steamed Broccoli or Green Beans: For balance.
- A Simple Salad: Sometimes you need green things. Sometimes.
Frequently Asked Questions:
Why are they called porcupine meatballs?
It’s all about the rice poking out. Looks like quills! No actual porcupines harmed, I promise.
Can I make these ahead?
Sure thing. Roll ‘em up and refrigerate for up to a day before cooking.
Can I bake them?
Yep! Arrange in a baking dish, cover with sauce, cover with foil, and bake at 350°F for about an hour.
I hope you make them soon! They’re comforting, a little old-school, and 100% worth the effort. If you do, tell me how it went! Did your family love them? Did you eat three before dinner officially started? (Because same.)
Drop me a comment below or tag me in your pics. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Porcupine Meatballs Recipe
Ingredients
- 1 pound lean ground beef
- ½ cup uncooked long grain white rice
- ½ cup water
- ⅓ cup finely chopped onion
- 1 teaspoon kosher salt
- ½ teaspoon celery salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 15-ounce can tomato sauce
- 1 cup low sodium chicken stock more as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon granulated sugar
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine the lean ground beef, uncooked long grain rice, water, chopped onion, kosher salt, celery salt, garlic powder, and ground black pepper. Mix thoroughly by hand or with a spoon until all ingredients are evenly distributed. Shape the mixture into 12 uniform meatballs.
Brown the Meatballs
- In a large skillet, heat the canola oil over medium-high heat. Place the formed meatballs in the skillet, cooking them until they are browned on all sides. Turn each meatball carefully during the process. This should take approximately 8 minutes. Once browned, carefully drain and discard any excess grease from the skillet.
Simmer in Tomato Sauce
- Reduce the heat to medium-low. Add the tomato sauce, chicken stock, Worcestershire sauce, and granulated sugar to the skillet with the meatballs. Stir gently to combine without breaking apart the meatballs. Cover the skillet and allow the meatballs to simmer for approximately 45 minutes, or until the rice within the meatballs is fully cooked and the internal temperature of the meatballs reaches a safe level. If the sauce reduces too much during cooking, add additional chicken stock as necessary to maintain the desired consistency.
Serve
- Once the meatballs are thoroughly cooked, remove from heat and allow them to rest briefly before serving. They may be garnished with freshly chopped parsley if desired.
Notes
- Substitute the long grain white rice with a certified gluten-free variety.
- Ensure the Worcestershire sauce used is gluten-free (some brands may contain gluten).
- Confirm that the chicken stock is labeled gluten-free.
- Use a gluten-free tomato sauce, verifying there are no gluten-containing additives or thickeners.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
