The Best Porcupine Meatballs with Gravy Recipe You’ll Ever Try
If you’ve never tried porcupine meatballs with gravy before, let me just say—you’re missing out. This dish is pure comfort food.
I remember the first time I made it, I was surprised at how simple the ingredients were, yet the taste was so rich, warm, and satisfying.
It’s the kind of meal you crave on a busy weeknight or a chilly weekend evening. And trust me, once you make it, you’ll want to keep it on repeat.
In this article, I’ll walk you through everything about porcupine meatballs with gravy—what they are, how to make them, tips to get them perfect, and even a few creative twists.
By the end, you’ll be ready to cook up your own batch that will wow your family or friends.
What Are Porcupine Meatballs?
Porcupine meatballs sound funny at first, right? Don’t worry—there’s no porcupine in the recipe! The name comes from the way the rice pokes out of the meatballs after cooking, making them look like little porcupines.
Traditionally, these meatballs are made with ground beef, uncooked rice, and a simple tomato sauce. But the version I’m sharing today is all about rich, flavorful gravy instead. The gravy gives them a deep, savory flavor that feels a little fancier, while still keeping the recipe easy and homey.
Why I Love This Recipe (And You Will Too)
I fell in love with this recipe because it combines two things I adore—meatballs and creamy gravy. The rice inside makes the meatballs extra hearty, so you don’t even need a side dish if you don’t want one. But what really makes me love it is how budget-friendly and simple it is.
No hard-to-find ingredients. No fancy cooking skills needed. Just good, old-fashioned comfort food that tastes like something your grandma would have made. And the best part? Kids love it too, because the meatballs are tender, juicy, and fun to eat.
Ingredients You’ll Need
Let’s start with the basics. Here’s what you’ll need for the meatballs and the gravy:
For the Meatballs:
- 1 lb ground beef (or you can mix beef and pork for extra flavor)
- ½ cup uncooked long-grain rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tbsp milk
- ½ tsp salt
- ½ tsp black pepper
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ½ tsp Worcestershire sauce
- Salt and pepper to taste
- (Optional) ½ cup heavy cream for extra richness
These are simple ingredients you probably already have in your kitchen.
How to Make Porcupine Meatballs with Gravy
Now, let’s break it down step by step so you can easily follow along.
Step 1: Mix the Meatballs
In a large bowl, combine the ground beef, uncooked rice, onion, garlic, egg, milk, salt, and pepper. Use your hands to mix everything together until well combined. Don’t overmix or the meatballs can turn tough.
Step 2: Shape the Meatballs
Roll the mixture into golf ball-sized meatballs. Place them on a plate or tray. You should get about 14–16 meatballs from this amount.
Step 3: Brown the Meatballs
Heat a large skillet with a little oil and brown the meatballs on all sides. You don’t need to cook them through at this stage—just get a nice sear for flavor.
Step 4: Make the Gravy
Remove the meatballs and set aside. In the same skillet, melt the butter, then stir in the flour to make a roux. Cook for about 1 minute, then slowly whisk in the beef broth. Stir in Worcestershire sauce and let the gravy thicken. If you want a creamier version, add the heavy cream here.
Step 5: Simmer the Meatballs
Place the meatballs back into the skillet with the gravy. Cover and simmer on low heat for about 30–35 minutes, until the rice inside is fully cooked and the meatballs are tender.
And just like that, dinner is ready.
Tips for Perfect Porcupine Meatballs
Here are a few tricks I’ve learned while making this recipe:
- Use long-grain rice – Short-grain or instant rice won’t give the same “porcupine” effect.
- Don’t overmix – Mixing the meat too much makes it dense. Keep it light.
- Brown first, simmer later – Browning adds tons of flavor and keeps the meatballs from falling apart in the gravy.
- Low and slow cooking – Simmering gently allows the rice to cook evenly inside without burning the outside.
- Gravy thickness – If your gravy feels too thick, add a splash of broth. If too thin, let it cook a bit longer uncovered.
What to Serve with Porcupine Meatballs
The beauty of this recipe is that it’s almost a complete meal on its own. But if you want to add sides, here are some ideas:
- Mashed potatoes (to soak up that amazing gravy)
- Buttered noodles
- Steamed veggies like green beans or carrots
- A simple side salad
- Warm dinner rolls or crusty bread
My personal favorite combo is meatballs over creamy mashed potatoes. Pure heaven.
Variations to Try
Once you’ve mastered the classic recipe, try switching it up a little:
- Cheesy Porcupine Meatballs – Mix shredded cheddar into the meat mixture.
- Italian Style – Add Italian herbs and serve with marinara instead of gravy.
- Turkey or Chicken – Use ground turkey or chicken for a lighter version.
- Mushroom Gravy – Add sliced mushrooms to the gravy for extra depth.
- Spicy Kick – Add chili flakes or hot sauce to the gravy if you like heat.
Make-Ahead and Freezing Tips
This recipe is also great for meal prep. You can make the meatballs ahead of time, refrigerate them, and cook later. They also freeze well.
- To freeze uncooked: Shape the meatballs, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag. When ready, cook straight from frozen (just add a few extra minutes).
- To freeze cooked: Store meatballs with gravy in airtight containers. Reheat on the stove or in the microwave.
Why This Recipe Stands Out
There are a lot of meatball recipes out there, but this one really hits different. The rice inside keeps the meatballs juicy and filling, while the gravy makes it feel like a cozy, home-cooked meal. It’s the kind of dish that makes people go back for seconds.
It’s not fancy food. It’s simple, honest, and delicious. And sometimes, that’s exactly what we need.
FAQs About Porcupine Meatballs with Gravy
Q1: Why are they called porcupine meatballs?
Because the rice pokes out of the meatballs as they cook, making them look like porcupines.
Q2: Do I have to cook the rice before adding it?
No, you use uncooked rice. It cooks inside the meatball as it simmers in the gravy.
Q3: Can I use instant rice instead?
It’s not recommended. Instant rice tends to get mushy and doesn’t give the same texture.
Q4: What kind of ground meat works best?
Ground beef is classic, but a mix of beef and pork adds more flavor. Ground turkey or chicken can also work.
Q5: How do I thicken the gravy if it’s too thin?
Let it simmer uncovered for a few minutes, or mix 1 tsp cornstarch with water and stir it in.
Q6: Can I bake the meatballs instead of simmering?
Yes, you can bake them in a casserole dish with the gravy at 350°F for about 40 minutes.
Q7: Can I make these in a slow cooker?
Absolutely! Brown the meatballs first, then cook on low in the slow cooker with the gravy for 6–7 hours.
Q8: How long do leftovers last?
Stored in the fridge, they last about 3–4 days. In the freezer, up to 3 months.
Q9: Can I make the gravy without flour?
Yes, you can use cornstarch as a gluten-free option. Just mix it with water before adding to the broth.
Q10: What’s the best way to reheat them?
Reheat gently on the stove in the gravy to keep them moist.
Final Thoughts
Porcupine meatballs with gravy are one of those recipes that feel like a warm hug on a plate. They’re simple, budget-friendly, and full of flavor. I love making them because they remind me that good food doesn’t have to be complicated.
If you’ve never tried them before, give this recipe a shot. I promise, you’ll be hooked.
