Porcupine Meatballs Recipe
I’m going to be honest with you — the first time I heard “Porcupine Meatballs,” I laughed. I thought, “Wait… porcupines? Are we really cooking that?” But nope, no spiky animals here!
The “porcupine” part comes from the way the rice sticks out of the meatballs after they’re cooked. It looks like little spikes, and that’s where the name comes from.
I first made these on a rainy evening when I wanted comfort food that was different from my usual spaghetti or meatloaf. I had ground beef, rice, and a can of tomato sauce — and the rest is history.
The magic of this recipe is in its simplicity. You mix raw rice right into the meat mixture, form them into balls, cook them in a flavorful tomato sauce, and watch the rice poke through as they cook. The flavor? Pure cozy, homey deliciousness.
If you’ve never tried these before, I’m telling you — you’re about to add a new family favorite to your dinner rotation.
What Are Porcupine Meatballs?
Porcupine meatballs are a fun twist on traditional meatballs. Instead of breadcrumbs, you use uncooked rice in the meat mixture. As the meatballs simmer in sauce, the rice cooks and expands, creating little spikes that stick out.
They’ve been around for decades — my grandma remembers eating them when she was a kid. They’re budget-friendly, filling, and made with pantry staples. This recipe is also super forgiving. If you don’t have one ingredient, you can easily swap it out.
Ingredients You’ll Need
Here’s everything you’ll need to make these at home. Don’t worry — it’s all simple stuff you probably already have in your kitchen.
For the Meatballs:
- 1 pound ground beef (I like using 80/20 for flavor, but lean beef works too)
- 1/2 cup uncooked long-grain rice (uncooked is important)
- 1 small onion, finely chopped
- 1 large egg (this helps hold everything together)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley (optional, but I like the flavor)
For the Sauce:
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth (or water with bouillon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar (balances the acidity of tomatoes)
- 1/2 teaspoon Italian seasoning
Kitchen Tools You’ll Need
Nothing fancy here — just basic kitchen items:
- Mixing bowl
- Measuring cups and spoons
- Large skillet or Dutch oven with a lid
- Wooden spoon or spatula
- Small plate or tray for shaping meatballs
Step-by-Step Instructions
Step 1 – Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, uncooked rice, onion, egg, salt, pepper, garlic powder, and parsley.
Here’s a tip: use your hands to mix, not a spoon. You’ll get a more even mix without overworking the meat. Don’t squish too much — you want them tender, not tough.
Step 2 – Shape the Meatballs
Form the mixture into golf ball-sized meatballs. Place them on a plate or tray. This recipe makes about 15–18 meatballs, depending on the size.
If your mixture feels too sticky, wet your hands with a little water — it’ll make rolling easier.
Step 3 – Make the Sauce
In your skillet or Dutch oven, combine the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, sugar, and Italian seasoning. Stir everything together and bring it to a gentle simmer.
Step 4 – Add the Meatballs to the Sauce
Gently place the meatballs into the simmering sauce. Make sure they’re at least halfway submerged so the rice cooks evenly.
Step 5 – Cover and Simmer
Cover the pan with a lid and let the meatballs cook over low heat for about 45 minutes. The slow simmer allows the rice to cook through while soaking up all the tomato goodness.
Halfway through cooking, carefully turn the meatballs so they cook evenly.
Step 6 – Check for Doneness
The meatballs are done when the rice is fully cooked and sticking out, giving them their porcupine look. The internal temperature should be at least 160°F (71°C) if you want to be extra sure.
Step 7 – Serve and Enjoy
I love serving these over mashed potatoes or with buttered noodles. They’re also great with a slice of crusty bread to mop up the sauce.
Tips for the Best Porcupine Meatballs
1. Use Uncooked Rice
Cooked rice won’t give you the porcupine effect — it’ll just blend into the meat. Long-grain white rice works best because it cooks evenly.
2. Don’t Skip the Lid
Keeping the lid on traps steam, which helps the rice cook through without drying out the meat.
3. Be Gentle When Turning
The rice can poke out and make them delicate. Use a spoon to turn them, not a fork, so they don’t fall apart.
4. Add Extra Flavor
You can sneak in grated carrot or zucchini into the meat mixture for extra nutrition.
Variations to Try
1. Cheesy Porcupine Meatballs
Add a small cube of mozzarella cheese in the center of each meatball before rolling. When you cut into them, you’ll get a gooey cheese surprise.
2. Spicy Porcupine Meatballs
Add chopped jalapeños or crushed red pepper flakes to the meat mixture for a kick.
3. Herb Lovers’ Version
Mix fresh basil, oregano, and thyme into the sauce for a more fragrant flavor.
4. BBQ Porcupine Meatballs
Swap the tomato sauce for barbecue sauce mixed with a little beef broth.
What to Serve with Porcupine Meatballs
- Mashed Potatoes – Creamy potatoes balance the tangy tomato sauce.
- Garlic Bread – Perfect for dipping in the sauce.
- Steamed Vegetables – Broccoli, carrots, or green beans add freshness.
- Side Salad – A crisp salad makes the meal lighter.
How to Store and Reheat
Storing:
Let the meatballs cool completely, then store them in an airtight container in the fridge for up to 4 days.
Freezing:
You can freeze them (with the sauce) in a freezer-safe container for up to 3 months.
Reheating:
Reheat on the stove over low heat or in the microwave until warmed through. Add a splash of broth if the sauce has thickened too much.
Why This Recipe Works So Well
This recipe is all about balance — the meat stays juicy, the rice gives a fun texture, and the sauce ties everything together. It’s affordable, easy, and comforting. Plus, it’s one of those recipes you can make ahead and it tastes even better the next day.
My First Time Making Porcupine Meatballs – A Little Story
I remember my first batch — I was worried the rice wouldn’t cook, so I hovered over the stove like a helicopter parent. When I lifted the lid and saw those little rice “spikes,” I grinned. My family devoured them that night, and my husband asked me to make them again the very next week.
Common Questions About Porcupine Meatballs
1. Can I use brown rice?
Yes, but you’ll need to increase the cooking time because brown rice takes longer.
2. Can I bake them instead of simmering?
Absolutely. Place them in a baking dish with sauce, cover with foil, and bake at 350°F for about 1 hour.
3. Can I use ground turkey or chicken?
Yes, but you may need to reduce cooking time slightly because they’re leaner meats.
Final Thoughts
Porcupine meatballs are one of those recipes that feel like a warm hug. They’re humble, satisfying, and a little fun. Whether you’re making them for your family, a cozy date night, or just yourself, they’re going to make your kitchen smell amazing and your heart happy.
So grab that ground beef, rice, and tomato sauce — and let’s make some magic.
