Porcupine Meatballs: A timeless family favorite that requires minimal ingredients and delivers maximum flavor. Learn how to create these delightful, saucy tomato meatballs, perfectly held together with rice, in under 30 minutes! This budget-friendly, easy-to-make dish is guaranteed to become a staple in your household, just as it is in ours.
Are you looking for an easy, comforting, and incredibly delicious dinner solution that won’t break the bank? Look no further than this classic Porcupine Meatball recipe! These savory meatballs, simmered in a rich, tangy tomato sauce, are the ultimate weeknight meal. Not only are they incredibly simple to prepare, but they also bring a nostalgic touch to the dinner table, reminiscent of hearty home-cooked meals from generations past.
This recipe is a cherished family tradition in my home, consistently ranking among the top five most requested dinners by my children and even my husband. Its enduring popularity is a testament to its simple charm and irresistible flavor profile. With just a handful of everyday ingredients, you can have a satisfying meal on the table in a flash. Whether you prefer to cook them on the stovetop for a quick 30-minute dinner or prepare them ahead of time and bake them in the oven, these porcupine meatballs offer versatility and convenience without sacrificing taste.
What Are Porcupine Meatballs? Unraveling the Mystery
The name “Porcupine Meatballs” often elicits a curious chuckle, but rest assured, no actual porcupines are involved in this delicious dish! The whimsical name comes from the way the rice grains, mixed into the ground beef, cook and expand, peeking out from the meatballs to create a “prickly” texture that resembles the quills of a porcupine. It’s a fun visual twist on a classic comfort food.
At their core, porcupine meatballs are an ingenious blend of ground meat and rice, simmered in a flavorful sauce. This family recipe, passed down from my mother and through generations before her, embodies the essence of resourceful and satisfying home cooking. Think of it as a deconstructed version of a stuffed bell pepper, where you get all the delicious meat-and-rice filling without the fuss of coring and seeding vegetables. It’s an easy way to incorporate a starch directly into your protein, creating a wonderfully cohesive and filling meal.
This dish holds a special place in the culinary history of many American families, particularly those who experienced the economic challenges of the Great Depression. During a time when every penny counted, porcupine meatballs provided a hearty, economical meal that stretched humble ingredients to feed an entire family. It transformed simple ground beef and rice into a flavorful, substantial dinner, making a small budget feel like a feast. This historical context only adds to the charm and enduring appeal of this classic recipe.
Why You’ll Love This Easy Porcupine Meatball Recipe
There are countless reasons why porcupine meatballs have stood the test of time and remain a beloved dish:
- Effortlessly Simple: With only a handful of common ingredients and straightforward steps, this recipe is perfect for busy weeknights or beginner cooks.
- Budget-Friendly: Utilizing inexpensive pantry staples like ground beef, rice, and canned soup, it’s an economical way to feed a crowd without compromising on taste.
- Family Favorite: The savory meatballs and rich tomato sauce are universally appealing, making it a hit with kids and adults alike. Prepare for requests for seconds!
- Quick to Prepare: From start to finish, you can have this satisfying meal on the table in less than 30 minutes, ideal for those hectic evenings.
- Versatile & Customizable: Easily adapt the recipe with different ground meats, various sauces, or added vegetables to suit your family’s preferences.
- Comfort Food Classic: There’s something inherently comforting about these saucy meatballs, offering a taste of nostalgia and home-cooked goodness with every bite.
Essential Ingredients for Your Classic Porcupine Meatballs
One of the beauties of this recipe is its reliance on simple, often pantry-ready ingredients. You might already have most of these on hand, making a spontaneous dinner decision even easier! Here’s what you’ll need to create these delectable meatballs:
- Lean Ground Beef: The foundation of our meatballs. Lean ground beef ensures a less greasy result, letting the flavors of the sauce shine.
- Minute Rice (Uncooked): This is the secret to the “porcupine” texture. Its quick-cooking nature means it will cook perfectly within the meatballs while they simmer in the sauce.
- Canned Tomato Soup: The base of our rich and savory sauce. It provides a quick, flavorful, and slightly sweet foundation that complements the meatballs beautifully.
- Eggs: Act as a binder, helping to hold the meatballs together so they don’t crumble during cooking.
- Worcestershire Sauce: A key flavor enhancer, adding a deep, umami richness that elevates both the meatballs and the sauce.
- Dry Parsley Flakes: Contributes a touch of color and a fresh, herbaceous note.
- Salt and Pepper: Essential seasonings to bring out all the delicious flavors.
The complete measurements and detailed instructions can be found in the printable recipe card towards the bottom of this article.
Step-by-Step Guide to Making Perfect Porcupine Meatballs
Step One: Prepare the Meatball Mixture
In a large mixing bowl, gently combine your lean ground beef, eggs, uncooked Minute Rice, and about half of the Worcestershire sauce. Use your hands to mix everything thoroughly but avoid overworking the meat, as this can lead to tough meatballs. Once combined, form the mixture into uniform meatballs. Aim for a size that’s easy to handle and cook evenly – generally, about 1.5 to 2 inches in diameter. Place them carefully into a large skillet or Dutch oven, ready for the next step.
Tip: Don’t make the meatballs too large, or they might struggle to hold their shape and cook through evenly. Medium-sized meatballs are ideal.
Step Two: Whisk Together the Flavorful Sauce
In a separate bowl, whisk together the canned tomato soup, the remaining Worcestershire sauce, and a cup of water until smooth and well combined. This mixture will become the rich, tangy, and irresistible sauce that bathes your porcupine meatballs. Once your sauce is ready, pour it evenly over the meatballs in the skillet, ensuring they are mostly submerged. This will allow the meatballs to simmer and absorb all the wonderful flavors.
Step Three: Season and Simmer
Lightly sprinkle the tops of your saucy meatballs with dry parsley flakes, followed by a generous dash of salt and freshly ground black pepper. These seasonings will enhance the overall flavor and add a touch of color to the dish. Once seasoned, cover your skillet with a lid and bring the sauce to a gentle simmer over medium-low heat. The slow simmer is crucial for allowing the rice within the meatballs to cook thoroughly and absorb the delicious tomato sauce.
Step Four: Cook to Perfection and Reveal the “Porcupine”
Continue to simmer the meatballs, covered, for about 20-25 minutes. During this time, carefully turn the meatballs every few minutes to ensure even cooking and prevent sticking. It’s also a good idea to gently stir the sauce to prevent scorching. Cook until the ground beef is no longer pink in the center, which typically means an internal temperature of 160 degrees Fahrenheit when checked with a meat thermometer. As they cook, you’ll observe the magical transformation: the rice grains will begin to protrude, giving these delightful meatballs their characteristic “porcupine” look. This is the moment you’ve been waiting for, confirming the unique charm of this classic dish!
Expert Tips for Perfect Porcupine Meatballs Every Time
- Don’t Overmix: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing can lead to dense, tough meatballs.
- Uniform Meatball Size: Try to make your meatballs roughly the same size. This ensures they cook evenly, preventing some from being undercooked while others are overcooked. A small ice cream scoop can help.
- Gentle Handling: While simmering, turn the meatballs gently with tongs or a spatula to avoid breaking them apart.
- Check for Doneness: Always ensure the internal temperature of the ground beef reaches 160°F (71°C) for food safety. A quick-read meat thermometer is your best friend.
- Adjust Sauce Consistency: If you prefer a thinner sauce, add a splash more water or beef broth. For a thicker sauce, let it simmer uncovered for a few extra minutes at the end.
- Baking Option: If you prefer to bake, arrange the meatballs in a 9×13 inch baking dish, pour the sauce over them, cover with foil, and bake at 350°F (175°C) for approximately 1 hour, or until fully cooked.
Serving Suggestions: What to Pair with Porcupine Meatballs
Porcupine Meatballs are wonderfully versatile and pair well with a variety of side dishes. In our family, we’re creatures of habit, and we always enjoy them with a fluffy baked potato and crisp green beans. My kids especially love to drench their potatoes in the rich tomato sauce from the meatballs – it’s become their favorite “potato topper!”
Beyond our traditional pairing, consider these delightful accompaniments:
- Creamy Mashed Potatoes: A classic pairing that soaks up the savory sauce beautifully.
- Egg Noodles or Pasta: Serve them over a bed of al dente egg noodles or your favorite pasta for a heartier meal.
- Steamed Rice: Complement the rice within the meatballs with a side of plain white or brown rice.
- Crusty Bread: Perfect for dipping into the delicious tomato sauce.
- Simple Green Salad: A light, fresh salad can balance the richness of the meatballs.
- Roasted Vegetables: Broccoli, carrots, or asparagus make excellent, healthy additions.
No matter how you serve them, these meatballs are guaranteed to disappear quickly. Be ready for requests for seconds!
Customizing Your Porcupine Meatballs: Delicious Variations
While the classic porcupine meatball recipe is perfect as is, it’s also wonderfully adaptable. Feel free to experiment and make it your own:
- Different Ground Meats: Instead of ground beef, try ground turkey, chicken, or a blend of beef and pork for a different flavor profile.
- Alternative Soups: Step outside the can, so to speak, and experiment with other cream-based soups. Cream of mushroom soup or cream of celery soup can create a distinctively different, yet equally delicious, sauce.
- Spice it Up: Add a pinch of red pepper flakes for a subtle kick, or a dash of smoked paprika for depth. Garlic powder and onion powder are always welcome additions to the meat mixture.
- Add Vegetables: For a “deconstructed” stuffed pepper feel, chop in some finely diced bell pepper or onions into the meatball mixture. You can also add some frozen peas or corn to the sauce during the last few minutes of cooking.
- Fresh Herbs: Garnish with fresh chopped parsley, basil, or chives for a burst of fresh flavor just before serving.
Make-Ahead and Storage Tips
Porcupine Meatballs are excellent for meal prepping or enjoying as leftovers.
- Make Ahead: You can prepare the meatballs ahead of time and store them raw in the refrigerator for up to 24 hours. Alternatively, mix the meatball ingredients and form them into balls, then freeze them on a baking sheet before transferring to a freezer bag for longer storage. Cook from frozen, adding a bit more simmering time.
- Storage: Leftover cooked porcupine meatballs can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions until heated through.
- Freezing: Cooked porcupine meatballs freeze beautifully! Allow them to cool completely, then transfer them with their sauce to freezer-safe containers. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Love It? Pin It!
Don’t let this simple, delicious family recipe slip away! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever a craving for comforting porcupine meatballs strikes!
More Delicious Meatball Recipes to Explore
If you’re a fellow meatball enthusiast, you’re in good company! Meatballs are a beloved dish in our household, whether served as a hearty appetizer or the star of the main course. If you enjoyed this porcupine meatball recipe, you’ll surely love these other fantastic meatball creations:
- Sticky Asian Meatballs: A sweet and savory delight perfect for appetizers or a main course with rice.
- Salisbury Steak Meatballs: All the rich, savory flavor of Salisbury steak in a convenient meatball form.
- Dorothy’s Cranberry Meatballs: A festive and flavorful option, especially popular during holidays.
- Homemade Italian Meatballs: The classic, comforting taste of traditional Italian meatballs, perfect with pasta.
- Swedish Meatballs: Creamy, savory, and utterly satisfying, a true Scandinavian classic.
- Stuffed Pepper Meatballs: Enjoy the flavors of stuffed peppers in an easy-to-eat meatball format.
- Bacon Cheeseburger Meatballs: A fun, crowd-pleasing twist on a classic American favorite.
My family absolutely adores my Mom’s classic Porcupine Meatball recipe, and I am confident that you and your loved ones will cherish it just as much. It’s a testament to simple ingredients coming together to create something truly special and memorable.
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Print Recipe
Porcupine Meatballs
Porcupine Meatballs are a simple, budget-friendly weeknight meal that the family will love.
Equipment
- Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Ingredients
- 2 lbs ground beef
- 2 cans tomato soup
- 2 eggs
- 1 1/4 c Minute rice uncooked
- 2 t. Worcestershire Sauce
- dry Parsley
- Salt and Pepper
- 1 c Water
Instructions
- Combine beef with eggs, 1 t. of Worcestershire Sauce and rice.
- Form into balls. (don’t make them too big or they tend to fall apart easier)
- Place in skillet, combine soup, 1 t. Worcestershire and water. Pour over balls. Sprinkle with dry parsley, and salt and pepper.
- Simmer about 20 minutes, turning meatballs over from time to time, and stirring so they don’t stick. When meatballs are no longer pink in center they are done.
Notes
I cook for a family of six, so remember, if this seems like a lot, this recipe is easily cut in half.
To bake in the oven, place the meatballs in a 9×13 baking dish, cover with sauce, then cover the dish and bake at 350 for about one hour, or until the center of the meatball is no longer pink.
Nutrition
This recipe was originally shared on October 7, 2011. It was updated and reshared on October 4, 2021, to enhance user experience and provide more helpful information.