Porcupine Meatballs

Name: Porcupine Meatballs
Prep time: 15 min
Cook time: 50 min
Ingredients: 1 lb ground beef; 1/2 cup long-grain rice; 1 large egg (lightly beaten); 1/2 yellow onion finely diced; 2 cloves garlic minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (15-ounce) can tomato sauce; 1 (15-ounce) can crushed tomatoes; 1 tablespoon Worcestershire sauce; 1/2 tablespoon brown sugar; 1/2 cup cold water; salt (to taste); freshly ground black pepper (to taste)

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These quick and easy porcupine meatballs are ground beef meatballs made with white rice, onions, and garlic simmered in a four-ingredient homemade tomato sauce. This tasty dish goes well with mashed potatoes, pasta, or polenta.

Porcupine meatballs in tomato sauce in a skillet.

Are you looking for a new twist on traditional meatballs? Try this tasty porcupine meatball recipe, which will have your taste buds begging for more! These are always a huge hit with the family, and they reheat so well. If you like this recipe, try classic meatloaf, meatball soup, and baked gnocchi.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Ground beef: use ground beef with a bit of fat, like 85/15. Fat gives it flavor.
Rice: Use long-grain white rice, like jasmine or basmati. Minute rice, which is parboiled rice, requires a shorter simmering time.
Canned tomatoes: tomato sauce and crushed tomatoes
Worcestershire sauce: just a touch for flavor dimension. Balsamic vinegar works, too, but it is a different flavor.
Brown sugar: just a touch to cut the acidity.

The steps to making porcupine meatballs. Mix the ground beef, rice, egg, onion, garlic, salt, and black pepper in a bowl. Roll the mixture into meatballs and place them in a large skillet.

Whisk the tomato sauce, crushed tomatoes, Worcestershire sauce, brown sugar, and water in a large bowl. Pour it over the meatballs, cover, and simmer

How to Make Porcupine Meatballs

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Mix the ground beef, rice, egg, onion, garlic, salt, and black pepper in a bowl. Roll the mixture into meatballs and place them in a large skillet.

Whisk the tomato sauce, crushed tomatoes, Worcestershire sauce, brown sugar, and water in a large bowl. Pour it over the meatballs, cover, and simmer until the meatballs and rice are tender.

Simmer until the meatballs and rice are tender.

Preparation Tips

I have found that using beef with a bit of fat adds flavor. You don’t want a lot of grease in the sauce, so use 85/15 ground beef, which is 85% lean and 15% fat.
Simmer until the rice is tender, about 45 minutes. If the sauce becomes too thick, add a little more water.
To speed up the simmering time, use minute rice or cooked rice.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced power.

Serving Suggestions

Porcupine meatballs over mashed potatoes on a plate with salt and pepper shaker in the background.

Frequently Asked Questions

Can I freeze these meatballs?

To freeze before cooking, roll the meatballs and place them on a parchment-lined baking sheet with a bit of space between them. Place the baking sheet in the freezer and flash freeze. Transfer the frozen meatballs to a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight. Add them to a large skillet, mix the sauce, and pour it over the meatballs. Simmer as instructed.

To freeze after cooking, move the thoroughly cooled contents to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave or a skillet on the stovetop over low heat.

Why didn’t my rice soften?

Simmer the meatballs until the rice softens. This can take as long as 45-50 minutes. If the sauce becomes too thick, add a little more water. Shorten the simmering time by using minute rice or cooked rice.

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