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.
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.
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.
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
- Cauliflower au gratin
- Garlic mashed potatoes
- Roasted carrots
- Creamy polenta
- Roasted broccoli
- Smashed potatoes
Frequently Asked Questions
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.
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.
More Meatball Recipe
Porcupine Meatballs
Ingredients
Meatballs
- 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
Tomato Sauce
- 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
Instructions
- Mix the ground beef, rice, egg, onion, garlic, salt, and black pepper in a bowl. Roll the mixture into meatballs using a 2 tablespoon cookie scoop 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 for 45-50 minutes or until the meatballs and rice are tender. Season with salt and freshly ground black pepper to taste. Serve over mashed potatoes, pasta, or polenta.
Archie
This is a great dish for a potluck! Everyone loved it and it was very easy to prepare. I shared the recipe with several people. Thanks for sharing.
Allyson Zea
I make this all the time for dinner, and it’s absolutely delicious! Thank you so much for the easy recipe!
Hari
These porcupine meatballs are wonderful. They are tasty, easy to make, and filling. A new recipe for our rotation.
Zena
This was such a tasty dish. It was a big hit with all the family, especially the sauce
Lisa
I have made meatballs before but not with your ingredients. I think I’m going to try your recipe over the weekend, these porcupine meatballs look so delicious and juicy.
Beth Pierce
Thanks, Lisa! Enjoy!
Roberta L
I’d never have thought to put rice in a meatball, that’s quite unique and delicious. They are a new family favorite.
Tisha
These were great for the potluck I just went to! Everyone loved them, great recipe!
Beth Pierce
Thank you, Tisha!
Kathy
We have a lot of ground beef to use in the freezer and I am glad I found this recipe! Meatballs were nice and juicy and the tomato sauce was super savory and flavorful. Will make this again!
Beth Pierce
I am so glad that you liked it, Kathy!
Ben
These are awesome! I love all the rice in them, and they were easy to make. I’ll be whipping these up again.
Catie W
I loved how easy these Porcupine Meatballs were to make, and they turned out so flavorful! The texture was perfect, and my kids devoured them.
Sandra
I was intrigued by the name of this dish and that’s why I tried it! So glad how they turned out! They’re so good!
Beth Pierce
Thank you, Sandra! I am so glad that you liked them!
Krystle
The homemade tomato sauce turned out perfectly tangy and rich – it really complements the beef and onion flavors.
Beth Pierce
Thanks, Krystle! I am so glad that you like it.