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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.
Can I use parboiled rice? Would the cooking time change? Looks so yummy. Great comfort food during these trying times. Thank you!
It would speed up the process and may not cook the meat at the same time. It sounds like a great way to help with this recipe. Let me know how it turns out!
I remember learning to make them in Girl Scouts. My mother also made them fairly often, and I liked them enough to continue making. It sounds like LOTS of people’s families across America made them too.
I use tomato sauce and make the oblong balls. I have mashed potatoes and corn for the sides. I love this dish. It’s great for the fall.
Can’t wait to make them MINUS the McCormick spices
My mom made this recipe in the 50’s…without the Worcestershire sauce, garlic power and paprika. She also didn’t add any soup to the balls but rather saved it all for the sauce. To keep her meatballs together, she rolled them in flour before putting them in the pot. Will try your recipe tonight…adding the spices but not the soup. I also add extra soup to the sauce, because my family likes the “gravy” for the mashed potatoes.
My mom used tomato juice. Plain and simple the meatballs gave it the flavor!
What are some good sides that go well with these?? My mom also used to make these when I was young and im trying your recipe out for the first time making them myself!
We love rice with our meatballs!
Our meatballs always crumble after cooking instead of stay solid. How do we alleviate that?
Oh bummer! You are welcome to use one more egg or less rice to help make it more moist. Hope that helps! XOXO
Thanks for the advice. When I turn them while frying, they crumble as well!
I don’t think thses have to be fried firat. They get cooked in the sauce in covered skillet. Good luck.
I would like to freeze these but I’m wondering if I would do that before or after cooking? My mother used to make these years ago and I thought I would make them for her as a surprise. It’s been years since I’ve had porcupines. Thank you for the memory 🙂
Oh that is so sweet of you! She will love that! I would recommend cooking them first then reheating them but you are welcome to freeze it before cooking them too. It is usually easy to reheat frozen meals. Hope she enjoys this special surprise! XOXO
Sounde very good eill try this very soon
I think I will try this minus the Monsanto seasoning…
This recipe looks good. Can’t wait to make this.
Can I use brown rice instead? If so, do you know how many more minutes should I cook the meatballs for?
I’ve made these many times in the past. I don’t use canned soup, so I’m gonna put a little ketchup in the meatballs and I have a 28oz can of crushed tomatoes that I’ll use for the sauce. I’ll jazz it up a bit with some olive oil and apple cider vinegar, and dried basil. Making these in a little while. Gonna be soooo good! My mom used to make these when I was a kid.
I have been making Porcupine meatballs since the late 1970’s! Little bit of a variation, instead of tomato soup, I use tomato sauce (definitely Worcestershire sauce).
The difference is that I put it all in a casserole dish, cover it with aluminum foil for 45 minutes, then 15 minutes with the foil off. I usually bake potatoes at the same time since the oven is going.
Now, since hubby and I are retired, and kids are gone. I make up a batch, separate into smaller portions and Vaccuum Seal them and store in freezer until I need them.
That is a great way to make them! Thank you for your comment!
Would regular rice work opposed to long grain rice?
Yes it would work great! 🙂
Yes, regular rice will work. My mom even used instant rice back in the day! However, I would never use instant rice today because something about it just ”ain’t” right! Not normal!
My mother used to make porcupine balls as well. Such a comfort food on a cold Fall or winter day. She has been gone for many years now, but when I do make them, it brings back such comforting memories for me. She actually did hers in her pressure cooker and would add potatoes in among the porcupine balls and dumplings on the top! Thanks for th memory and the recipe!
I would love to have your mom’s recipe!
I love meatballs! Haven’t tried with rice yet 🙂