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This easy and cozy recipe for porcupine meatballs brings back memories of warm kitchen dinners and old-fashioned comfort food. The meatballs are made with ground beef and rice, simmered slowly in a tomato-rich sauce until the rice becomes tender and the flavors come together in every bite. A true one-pan dish that makes both prep and cleanup simple, these meatballs are a time-tested favorite for busy weeknights and slow weekends alike.
I first made these on a tight grocery week and was surprised how satisfying and cozy they turned out. Now they’re one of our regular go-to comfort meals.
- Ground beef: adds protein and richness use a lean blend for less grease
- White rice: gives the meatballs their porcupine texture use long grain for even cooking
- Egg: binds the mixture together and helps hold the meatballs firm
- Minced onion and garlic: build a flavorful base finely chop for better texture
- Tomato paste: adds concentrated umami and depth look for double concentrate
- Worcestershire sauce: brings bold savory flavor a few dashes go a long way
- Fresh parsley: brightens the dish choose flat leaf for better taste
- Salt and cracked black pepper: season both meat and sauce for balance
- Olive oil: used to brown the meatballs choose extra virgin for flavor
- Tomato sauce: forms the rich simmering base use a good quality canned variety
- Beef broth: adds savory richness to the simmering sauce
- Brown sugar: balances the acidity in the tomatoes and adds depth
- Buttered white rice: makes the perfect base to soak up the sauce
Step-by-Step Instructions
- Make the meatball mixture:
- Combine beef rice egg onion garlic tomato paste Worcestershire parsley salt and pepper in a large bowl Mix thoroughly with clean hands or a fork until fully combined
- Form the meatballs:
- Scoop and shape the mixture into evenly sized balls about one and a half inches in diameter You should get around twenty meatballs Try not to overpack so they stay tender
- Brown the meatballs:
- Heat olive oil in a large nonstick skillet over medium high heat Add meatballs in batches and brown on all sides about three minutes total per batch Adjust heat if they brown too quickly Add more oil as needed
- Add the sauce:
- Wipe any excess oil from the skillet Return all the browned meatballs to the pan Stir in tomato sauce beef broth and brown sugar gently turn the meatballs to coat them well
- Simmer slowly:
- Bring the sauce to a gentle bubble Cover the skillet with a lid or foil Reduce heat and simmer for about forty minutes Toss the meatballs gently two or three times during cooking Check that the rice is tender and meat is cooked through Add a splash of broth if sauce gets too thick
- Serve:
- Spoon meatballs over hot buttered rice Top with chopped parsley and serve warm
My favorite part of this dish is how the rice swells and peeks out like tiny porcupine quills Kids love the look and the name and I still remember my grandma smiling while stirring the sauce
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days For longer storage freeze in a freezer safe container for up to three months Let thaw overnight in the fridge before reheating
Ingredient Substitutions
You can swap ground beef for turkey pork chicken or a combination of meats For a bolder flavor try a bit of ground sausage Use vegetable broth for a lighter twist or add a pinch of smoked paprika for warmth
Serving Suggestions
Classic serving is over buttered white rice but mashed potatoes or egg noodles work beautifully too For veggies pair with green beans roasted broccoli or a crisp side salad
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Cultural Context
Porcupine meatballs date back to the Great Depression when stretching meat was key Adding rice helped families feed more people with less meat and the tradition stuck because it’s tasty affordable and comforting
Frequently Asked Questions About Recipes
- → Why are they called porcupine meatballs?
The name comes from the rice grains poking out of the meatballs after cooking, resembling porcupine quills.
- → Can I use a different type of meat?
Yes, ground pork, turkey, chicken, or a mix of meats work well in place of ground beef.
- → How do I prevent the meatballs from falling apart?
Be sure to slightly beat the egg and mix all ingredients well before forming firm, compact balls.
- → Can I bake instead of simmering on the stove?
Absolutely. After browning, bake them in a covered dish with sauce at 350°F for about 40 minutes, then uncover for 5–10 minutes.
- → What’s the best way to serve these meatballs?
They’re traditionally served over buttered white rice but are also great with egg noodles or mashed potatoes.
- → How long can leftovers be stored?
Leftovers can be refrigerated up to 3 days or frozen for up to 3 months in an airtight container.