These Porcupine Meatballs are hearty, comforting and full of flavor – an easy, family-friendly meal that comes together with minimal prep time! Made with ground beef, rice, and savory seasonings, all simmered in a rich tomato sauce until they’re perfectly cooked. Serve with mashed potatoes or crusty bread for a satisfying dinner that everyone will love!
Can’t get enough meatballs? Try my Swedish Meatballs, Turkey Meatballs, Sweet and Sour Meatballs and Teriyaki Meatballs!
Porcupine Meatballs Recipe
I love hearty, one-pan meals that require minimal effort but deliver big on flavor! These Porcupine Meatballs are the perfect combination of tender beef, fluffy rice, and a rich tomato sauce that’s absolutely irresistible.
Since the rice cooks right inside the meatballs, there’s no need to prepare a separate side – just pop in the oven and let them do their thing. It’s a comforting, fuss-free dinner that’s great for busy nights or when you’re in the mood for something warm and delicious.
If you’ve never made porcupine meatballs before, don’t sweat it – they’re incredibly simple! The key ingredients, like Worcestershire sauce and Italian seasoning, add amazing flavor, while the long-grain rice gives the meatballs their signature “porcupine” texture.
Everything bakes together in one dish, letting the meatballs and sauce meld into a rich and savory meal. Once you try these meatballs, you’ll see why this classic recipe has been a family favorite for generations!
Why Are They Called “Porcupine Meatballs”
These tasty meatballs get their name due to their signature appearance. As the rice cooks inside the meatballs, it plumps up, and as the meat cooks, it reduces in size. When fully baked, the rice “pokes” out of the meatballs creating the look of a porcupine. Delicious and easy to make, these meatballs with rice are a favorite no matter the name!
Why You’ll Love This Recipe
These hearty and delicious Porcupine Meatballs are a classic comfort food made easy. This oven-baked dish is packed with flavor and it’s perfect for a cozy family dinner. Whether you’re looking for a fuss-free meal or craving a nostalgic favorite, these meatballs with rice always hit the spot. Here’s why we love them:
- Effortless & Satisfying: Everything bakes together in one dish, making prep and cleanup a breeze. You don’t even need to cook the rice separately!
- Rich & Flavorful: Worcestershire sauce, garlic, and Italian seasoning add flavor, while the tomato sauce keeps everything juicy and delicious.
- Family-Friendly: A comforting, wholesome meal that both kids and adults will love, especially when served with mashed potatoes, pasta or this homemade cornbread.
How to Make Porcupine Meatballs
Hearty, comforting, and packed with flavor, these old-fashioned Porcupine Meatballs are a classic family favorite. Made with tender ground beef, fluffy rice, and a rich tomato sauce, they bake to perfection in just one dish. It’s a meal that’s easy to make and incredibly delicious! I guarantee everyone will be asking for seconds!
As always, you can find the full printable recipe card at the end of this post.
- Combine the ground beef, onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
- Mix together just until combined.
- Form the meat into about 1-inch meatballs.
- Combine the tomato sauce, chicken stock, Italian seasoning, garlic, onion powder, salt and pepper.
- Mix until combined and pour half of the sauce into a 9 x 13 casserole pan.
- Arrange the meatballs on top of the sauce in an even layer.
- Top the meatballs with the remaining sauce.
- Cover the pan with aluminum foil and bake for 1 hour until the rice is tender and the meatballs are cooked through.
- Garnish with the chopped parsley, and enjoy.
Storage Information
Refrigerator: Allow meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
Reheat: To reheat, microwave for 1-2 minutes or until thoroughly warm. You can also place it back in the oven, covered at 350°F, for 10 -15 minutes.
Freezer: If you want to freeze the meatballs, it is best to do so before cooking.
- Separate them on a sheet pan and freeze for 3-4 hours, then place them in a freezer-safe bag and store them for up to 2 months. Thaw in the refrigerator overnight before cooking.
- To freeze cooked meatballs, place the meatballs and sauce in a freezer-safe container or resealable bag and freeze for up to 3 months.
- To reheat, thaw in the refrigerator overnight, then warm in the oven or on the stove until heated through. If reheating from frozen, bake at 350°F for 25–30 minutes or until the meatballs are fully heated.
Variations to Try
- For a leaner option, use ground turkey or chicken in place of the ground beef.
- Incorporate finely chopped vegetables like bell peppers, carrots, or zucchini into the meatball mixture for added nutrition and flavor.
- If you like a little heat, add some red pepper flakes or a dash of hot sauce to the sauce or meatball mixture.
- Add a little mozzarella or parmesan cheese to the center of each meatball before baking for a gooey, cheesy twist.
- To make this porcupine meatballs recipe gluten-free, swap the Worcestershire sauce for a gluten-free version and use gluten-free breadcrumbs or oats instead of regular breadcrumbs.
- Experiment with different herbs like basil, thyme, or oregano in the sauce for unique flavor.
How do I know when the meatballs are fully cooked?
The meatballs should be fully cooked when they reach an internal temperature of 165°F. You can use a meat thermometer to ensure they’re cooked through, especially when using lean meats like turkey or chicken.
Do I need to cook the rice before adding it?
No, you do not have to cook the rice before adding it to the recipe. By not cooking before adding, you allow the rice to cook with meat and not be overcooked and gummy in texture.
What’s the best way to serve Porcupine Meatballs?
Porcupine Meatballs are great served over mashed potatoes, pasta, or rice. You can also pair them with a side of steamed veggies or this apple salad for a complete meal.
Turn these old fashioned porcupine meatballs into a meatball sandwich by toasting a roll, topping with meatballs and cheese and broiling or baking until the cheese is melted.
Trish’s Tips
- When mixing the meatball ingredients, be careful not to overmix. Gently combine the ingredients to keep the meatballs tender. Overworking the mixture can result in dense meatballs.
- If you find that the rice is too hard after baking, it may need a little more time to cook. If this happens, re-cover the dish with foil and pop it back in the oven for an extra 10-15 minutes.
- Feel free to adjust the seasonings. Adding a pinch of red pepper flakes or fresh herbs like basil or oregano can give your meatballs a personal touch.
- To make uniform meatballs, use a small cookie scoop to shape them. This ensures even cooking and consistency in size.
- For the juiciest meatballs, bake them covered with foil. This traps moisture, keeping the meatballs tender while they cook in the sauce.
- If the sauce seems too thick while baking, you can add a splash of water or chicken stock to thin it out a bit. If it’s too thin, simmer the sauce uncovered on the stovetop for a few minutes to thicken.
- Turn this into a cheesy meatball dish by topping the meatballs with shredded mozzarella or provolone for a few minutes at the end.
- A sprinkle of fresh parsley or basil on top after baking adds a pop of color to the dish.
More Cozy Dinner Recipes
- Salisbury Steak
- Chicken Fried Steak
- Macaroni and Cheese
- Ground Beef Casserole
- French Onion Grilled Cheese
Porcupine Meatballs
Ingredients
Porcupine Meatballs
- 1 pound lean ground beef 85% or 93%
- ½ medium yellow onion finely diced
- ½ cup long-grain rice
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Sauce
- 29 ounces tomato sauce
- 1 cup low sodium chicken stock
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic about 2 to 3 cloves
- 1 teaspoon onion powder
- ½ fine sea salt
- ½ freshly ground black pepper
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400°F. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
Meatballs
- In a large mixing bowl, combine the ground beef, onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt and pepper.1 pound lean ground beef, ½ medium yellow onion, ½ cup long-grain rice, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- Form the meat into about 1-inch meatballs. Set aside.
Sauce
- In a medium mixing bowl, combine the tomato sauce, chicken stock, Italian seasoning, garlic, onion powder, salt and pepper.29 ounces tomato sauce, 1 cup low sodium chicken stock, 1 tablespoon Italian seasoning, 2 teaspoons minced garlic, 1 teaspoon onion powder, ½ fine sea salt, ½ freshly ground black pepper
- Pour half of the sauce into a 9 x 13 casserole pan.
- Arrange the meatballs on top of the sauce in an even layer.
- Top the meatballs with the remaining sauce.
- Cover the pan with aluminum foil and bake for 1 hour until the rice is tender and the meatballs are cooked through.
- Garnish with the chopped parsley, and enjoy.1 tablespoon fresh parsley
Notes
- Refrigerator: Allow meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Reheat: To reheat, microwave for 1-2 minutes or until thoroughly warm. You can also place it back in the oven, covered at 350°F, for 10 -15 minutes.
- Freezer: If you want to freeze the meatballs, it is best to do so before cooking. Separate them on a sheet pan and freeze for 3-4 hours, then place them in a freezer-safe bag and store them for up to 2 months. Thaw in the refrigerator overnight before cooking. To freeze cooked meatballs, place the meatballs and sauce in a freezer-safe container or resealable bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the oven or on the stove until heated through. If reheating from frozen, bake at 350°F for 25–30 minutes or until the meatballs are fully heated.
Tools and Equipment (affiliate links): 9×13 Glass Baking Dish | Glass Mixing Bowls
Please see post above for more information, recipe tips and frequently asked questions.
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