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Porcupine Meatballs are juicy, well seasoned meatballs with tender rice simmered in a rich, tangy tomato sauce. This recipe comes straight from my grandma’s kitchen!
A Reader’s Review
Absolutely delicious! I followed the recipe exactly. Thank you so much for a wonderful dish. We love it…
Why Grandma’s Meatballs > Everyone Else’s
- Tried and true: This is a real deal family recipe that’s been passed down for generations, and it never misses.
- Perfect texture: I have perfected the rice to meat ratio so it keeps the meatballs tender and juicy, not dense or dry.
- Bold flavor: A touch of garlic, onion, and Worcestershire sauce adds rich, savory flavor you won’t find in bland versions.
Porcupine Meatball Ingredients
- Beef: Use lean ground beef to keep the sauce from getting greasy. If using regular, drain excess grease, but expect a little to remain as they simmer.
- Rice: You can use brown rice in place of the long-grain rice in this recipe.
- Protein: Substitute ground beef with ground chicken, pork, sausage, or turkey.
- Vegetables: Chop small pieces of mushrooms, carrots, zucchini, or bell peppers to add to your meatballs.
How to Make Procupine Meatballs
This porcupine meatball recipe comes together faster than you’d think, just mix, roll, and simmer. Another great way of making these is in the slow cooker. Enjoy both ways depending on what is best for your family!
- Combine: In a medium sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup.
- Shape: Mix thoroughly and then shape into about 20 meatballs and place in a large skillet.
- Make Sauce: Mix the remaining soup, water, and Worcestershire sauce, and then pour over the meatballs.
- Cook: Bring the soup to a boil over medium high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often. Serve porcupine meatballs over rice or potatoes and enjoy!
Alyssa’s Pro Tip
These meatballs will feel wetter and softer than usual when shaping them. That’s exactly what you want! The extra moisture helps the rice cook up tender and perfectly fluffy inside.
How To Store & Reheat Porcupine Meatballs
- In The Fridge: Store cooked meatballs in an airtight container in the fridge for 3–4 days.
- In The Freezer: Freeze meatballs in airtight containers or freezer bags. They’re best within 2–4 months.
- Reheating tips: Thaw in the fridge overnight or bake from frozen at 350°F on a greased pan for 20–25 minutes if frozen, less if thawed.
What to Serve with Your Meatballs
If you’re wondering what to serve, these delicious meatballs with, they go well with mashed cauliflower or mashed potatoes. Here are a few more suggestions to make it a complete meal.
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Porcupine Meatballs
Ingredients
- 1 pound lean ground beef
- ¼ cup uncooked long grain rice
- ¼ cup diced onion
- 1 large slightly beaten egg
- 1 tablespoon chopped parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 1 (10.75-ounce) can condensed tomato soup, divided
- ½ cup water
- 2 teaspoons Worcestershire sauce
Instructions
- In a medium sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a large skillet.
- Mix the remaining soup, water, and Worcestershire sauce. Pour the soup mixture over the meatballs.
- Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often.
- Serve the meatballs over rice or potatoes and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! I followed the recipe exactly.
Thank you so much for a wonderful dish.
We love it…
Can brown rice be used instead of long grain white rice?vVv
Yes, that would work great!
I’ve made this recipe before and omitted the 1/4 tomato sauce inside the meatballs, browned then followed rest of instructions. They were definitely on the drier side but tasty. Tonight I’m making it again and did add the tomato sauce inside. They were definitely more fragile but after careful browning they held together enough that when I shake the pan they don’t fall apart. Still simmering but I have good faith ?
It was only ok. Barely deserves 2 stars. Won’t be making them again
Too wet, they all fell apart and we didn’t get anywhere near 20 meatballs
Mine just fell apart.
Absolutely delicious! Instead of tomato soup and water, I used my favorite organic tomato basil pasta sause. I used 1 1/2 pounds ground beef. Made extra rice on the side. I added another jar of pasta sauce (1/2 jar) to the cooked meatballs and pored it on top of the side rice. We loved it! Thanks!
Omg!!! These are delicious!! Best porcupine meatballs I’ve ever made!! ???
I did cook them in more soup though other then that I followed the recipe.