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Porcupine Meatballs
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Porcupine Meatballs

Porcupine Meatballs are a comforting and satisfying dish made with juicy ground beef, rice, and a rich tomato sauce. These unique meatballs get their name from the way the rice pokes out during cooking, resembling tiny porcupine quills. The blend of savory beef, tender rice, and tangy tomato sauce creates a perfect balance of flavors. Whether served over mashed potatoes, pasta, or with crusty bread, this dish is an easy and delicious family favorite
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 lb ground beef
  • ½ cup uncooked white rice
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 egg
  • 2 tbsp Worcestershire sauce
  • For the Tomato Sauce:
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder

Method
 

  1. In a large bowl, mix ground beef, uncooked rice, onion, garlic, salt, pepper, paprika, egg, and Worcestershire sauce. Shape into 1 ½-inch meatballs and set aside.
  2. In a large skillet or pot, combine tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, garlic powder, and onion powder. Stir well and bring to a simmer.
  3. Gently place the meatballs into the sauce, ensuring they are fully submerged. Cover and simmer over low heat for 35-40 minutes, stirring occasionally, until the meatballs are cooked through and the rice is tender.
  4. Carefully remove the meatballs from the sauce and serve over mashed potatoes, pasta, or alongside bread. Garnish with fresh parsley and enjoy!

Notes

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 3 months; thaw overnight before reheating.
  • Reheating: Warm in a pan over low heat or microwave until heated through.