My whole family loves them.
Published October 30, 2024
Simply Recipes / Coco Morante
Porcupine meatballs have captured the imaginations of my two preschool-aged daughters. With fluffy grains of rice sticking out all over, they really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.
Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce.
Make a one-skillet dinner out of these meatballs. With the meat, rice, and sauce all included, they make a complete and satisfying plate on their own. I also enjoy them with either a simple green salad or some buttered mixed vegetables. You might also want some crusty bread or rolls to scoop up the extra sauce.
Simply Recipes / Coco Morante
My Take on Classic Porcupine Meatballs
I think of porcupine meatballs as a cousin of recipes like stuffed peppers and cabbage rolls, which also include a rice and meat mixture and a long simmer in tomato sauce. They’re certainly easier to make, though. No stuffing or rolling is required—you just bring the tomato sauce to a simmer, then drop the meatballs right in and simmer until they’re tender.
My version of this recipe differs slightly from older versions, in that I rely a little more on fresh ingredients. Instead of onion powder, garlic powder, and celery salt, I use diced onions, garlic, and celery. I love the way the veggies add a little texture to the tomato sauce.
A Simple Shortcut
You can certainly use a jar of marinara in place of the sauce mixture—just be sure to stir in the 1 1/4 cups of water so that the rice has enough liquid to absorb and cook through.
Simply Recipes / Coco Morante
Meatball Madness
- Baked Chicken Meatballs
- Swedish Meatballs
- Grilled Meatballs
- Lion’s Head Meatballs
For the meatballs
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1 pound ground beef (85% to 90% lean)
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1/2 cup water
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1/2 cup uncooked long grain rice
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1/4 medium yellow onion, finely diced
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3/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
For the sauce
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2 tablespoons olive oil
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2 cloves garlic, minced or pressed
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3/4 medium yellow onion, finely diced
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2 ribs celery, finely diced (optional)
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1 (15–ounce) can tomato sauce
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1 tablespoon Worcestershire sauce
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1 1/4 cups water
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1 tablespoon chopped fresh parsley, optional
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Make the meatball mixture:
Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.
Simply Recipes / Coco Morante
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Prepare the tomato sauce:
Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.
Simply Recipes / Coco Morante
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Cook the meatballs in the sauce:
When the sauce comes up to a simmer, use a 2 1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.
Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.
Simply Recipes / Coco Morante
Simply Recipes / Coco Morante
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Serve:
Garnish the meatballs with chopped parsley and serve right away.
Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.
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Simply Recipes / Coco Morante
| Nutrition Facts (per serving) | |
|---|---|
| 390 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 390 |
| % Daily Value* | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 32% |
| Cholesterol 101mg | 34% |
| Sodium 926mg | 40% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 6g | |
| Protein 35g | |
| Vitamin C 10mg | 51% |
| Calcium 53mg | 4% |
| Iron 5mg | 28% |
| Potassium 920mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
