Old Fashioned Porcupine Meatballs

Why You’ll Love This Recipe

Old Fashioned Porcupine Meatballs are a comforting, retro dish made with ground beef, rice, and seasonings, simmered in a savory tomato sauce. The rice pokes out like little “quills,” giving them their porcupine name. These meatballs are hearty, easy to prepare, and perfect for a cozy family dinner that brings back nostalgic flavors.

ingredients

this Recipe

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

ground beefuncooked long grain riceoniongarliceggWorcestershire sauceparsleyItalian seasoningblack pepper and saltcanned tomato saucebeef broth

directions

In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, egg, Worcestershire sauce, parsley, Italian seasoning, salt, and pepper.

Mix until well combined but do not overmix.

Form the mixture into small meatballs, about 1 1/2 inches in diameter.

In a large skillet or Dutch oven, mix the tomato sauce and beef broth. Bring to a simmer over medium heat.

Carefully place the meatballs into the sauce. Cover and reduce heat to low.

Simmer gently for 45-60 minutes, turning the meatballs occasionally to ensure even cooking.

Check that the rice inside the meatballs is tender and the meat is fully cooked.

Serve hot with extra sauce spooned over the top.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Total time: 1 hour – 1 hour 15 minutes

Variations

Use ground turkey or chicken for a lighter version.

Add finely chopped bell pepper or celery to the meat mixture for extra flavor and texture.

Stir in a splash of red wine into the sauce for a deeper flavor.

Serve over mashed potatoes or pasta instead of rice.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over medium-low heat until warmed through, or microwave in 30-second intervals.
For longer storage, freeze meatballs with sauce for up to 3 months.

FAQs

Why are they called porcupine meatballs?

Because the rice expands and sticks out of the meatballs during cooking, resembling porcupine quills.

Can I use instant rice?

It’s best to use regular long grain rice; instant rice may become too mushy.

Do I need to cook the rice first?

No, the rice cooks inside the meatballs while they simmer in the sauce.

What type of beef should I use?

Lean ground beef (85-90%) works well to avoid too much grease in the sauce.

Can I bake these instead of simmering?

Yes, place meatballs in a baking dish with the sauce, cover with foil, and bake at 350°F (175°C) for about 1 hour.

Can I make them ahead of time?

Yes, assemble the meatballs and refrigerate them up to a day ahead, then cook as directed.

Do they freeze well?

Absolutely, they freeze well either cooked or uncooked. Thaw overnight before reheating or cooking.

What can I serve them with?

They’re great with mashed potatoes, pasta, or even crusty bread.

Are they spicy?

Not inherently, but you can add red pepper flakes for heat.

Can I double the recipe?

Yes, just be sure to use a large enough pan or cook in batches.

Conclusion

Old Fashioned Porcupine Meatballs are a timeless classic that delivers hearty comfort and flavor in every bite. Perfect for weeknight dinners or nostalgic Sunday suppers, these meatballs are sure to become a family favorite with their satisfying texture and rich, savory sauce.

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