Porcupine Meatballs

Why You’ll Love This Recipe

• Effortless & Satisfying: Everything bakes together in one dish, making prep and cleanup a breeze. You don’t even need to cook the rice separately!

• Rich & Flavorful: Worcestershire sauce, garlic, and Italian seasoning add depth, while the tomato sauce keeps everything juicy and delicious.

• Family-Friendly: A comforting, wholesome meal that both kids and adults will love, especially when served with mashed potatoes, pasta, or homemade cornbread.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

• 1 pound lean ground beef (85% or 93%)

• ½ medium yellow onion, finely diced

• ½ cup long-grain rice

• 1 large egg

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¾ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

For the Sauce

• 29 ounces tomato sauce

• 1 cup low-sodium chicken stock

• 1 tablespoon Italian seasoning

• 2 teaspoons minced garlic (about 2 to 3 cloves)

• 1 teaspoon onion powder

• ½ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

For Garnish

• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. In a large mixing bowl, combine the ground beef, diced onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.

3. Form the mixture into approximately 1-inch meatballs and set aside.

4. In a medium mixing bowl, whisk together the tomato sauce, chicken stock, Italian seasoning, minced garlic, onion powder, salt, and pepper.

5. Pour half of the sauce into the prepared baking dish. Arrange the meatballs on top in a single layer.

6. Pour the remaining sauce over the meatballs.

7. Cover the dish with aluminum foil and bake for 1 hour, or until the rice is tender and the meatballs are cooked through.

8. Garnish with chopped parsley before serving.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Lean Protein: Substitute ground turkey or chicken for a lighter option.

• Vegetable Boost: Incorporate finely chopped vegetables like bell peppers, carrots, or zucchini into the meatball mixture for added nutrition and flavor.

• Cheesy Center: Add a cube of mozzarella or cheddar cheese into the center of each meatball before baking for a gooey surprise.

• Spicy Kick: Mix in red pepper flakes or a dash of hot sauce to the meatball mixture or sauce for some heat.

• Gluten-Free: Use gluten-free breadcrumbs or oats instead of regular breadcrumbs and ensure the Worcestershire sauce is gluten-free.

Storage/Reheating

• Refrigerator: Allow meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.

• Freezer: For longer storage, freeze the meatballs before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding extra time as needed.

• Reheating: To reheat, microwave for 1-2 minutes or until thoroughly warm. Alternatively, place in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I use instant rice instead of long-grain rice?

It's best to use long-grain rice as it cooks evenly and absorbs flavors well. Instant rice may not provide the same texture or consistency.

2. How do I prevent the rice from becoming too mushy?

Ensure the rice is uncooked when mixed into the meatballs. The rice will cook as the meatballs bake, absorbing moisture from the sauce.

3. Can I make this dish ahead of time?

Yes, you can assemble the meatballs and sauce in the baking dish, cover, and refrigerate for up to 24 hours before baking.

4. Is this recipe suitable for freezing?

Absolutely. Assemble the meatballs and sauce, then freeze before baking. Bake directly from frozen, adding extra time as needed.

6. How can I make this recipe spicier?

Add red pepper flakes, hot sauce, or diced jalapeños to the meatball mixture or sauce to increase the heat.

7. Can I cook this in a slow cooker?

Yes, brown the meatballs in a skillet, then transfer them to a slow cooker with the sauce. Cook on low for 4-6 hours or until the rice is tender.

8. What can I serve with porcupine meatballs?

They pair well with mashed potatoes, rice, crusty bread, or a simple green salad.

9. Can I add vegetables to the meatballs?

Yes, finely chopped vegetables like carrots, zucchini, or bell peppers can be added to the meatball mixture for added nutrition and flavor.

10. How do I know when the meatballs are cooked through?

The meatballs should reach an internal temperature of 160°F (71°C) and the rice should be tender.

Conclusion

Porcupine meatballs are a timeless dish that brings comfort and satisfaction with every bite. Their simplicity, combined with rich flavors, makes them a go-to for family dinners. Whether you're revisiting a childhood favorite or trying them for the first time, these meatballs are sure to become a staple in your recipe collection.

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Porcupine meatballs are a nostalgic comfort food featuring ground beef mixed with rice, baked in a rich tomato sauce. The rice pokes out of the meatballs during cooking, resembling a porcupine's quills, making this dish both hearty and visually unique.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

1 pound lean ground beef (85% or 93%)

½ medium yellow onion, finely diced

½ cup long-grain rice

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

29 ounces tomato sauce

1 cup low-sodium chicken stock

1 tablespoon Italian seasoning

2 teaspoons minced garlic (about 2 to 3 cloves)

1 teaspoon onion powder

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. In a large mixing bowl, combine the ground beef, diced onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined.
3. Form the mixture into approximately 1-inch meatballs and set aside.
4. In a medium mixing bowl, whisk together the tomato sauce, chicken stock, Italian seasoning, minced garlic, onion powder, salt, and pepper.
5. Pour half of the sauce into the prepared baking dish. Arrange the meatballs on top in a single layer.
6. Pour the remaining sauce over the meatballs.
7. Cover the dish with aluminum foil and bake for 1 hour, or until the rice is tender and the meatballs are cooked through.
8. Garnish with chopped parsley before serving.

Notes

• Substitute ground turkey or chicken for a leaner option.
• Add finely chopped vegetables like bell peppers, carrots, or zucchini to the meatball mixture for extra nutrition.
• Insert a cube of mozzarella or cheddar cheese inside each meatball for a cheesy surprise.
• Add red pepper flakes or hot sauce for a spicy version.
• Use gluten-free breadcrumbs or oats and ensure Worcestershire sauce is gluten-free for a gluten-free version.
• Meatballs can be refrigerated for 3-4 days or frozen before baking for longer storage.
• Reheat in microwave or oven until warmed through.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 75mg