Why You’ll Love This Recipe

Porcupine Meatballs are a nostalgic, budget-friendly dish made with ground beef, rice, and a savory tomato sauce. The rice cooks inside the meatballs, creating a “porcupine” effect as it expands and pokes out. Hearty, flavorful, and easy to prepare, these meatballs are perfect for family dinners and make excellent leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
uncooked long-grain white rice
onion
garlic
egg
salt
black pepper
Italian seasoning (optional)
canned tomato sauce
water or beef broth
Worcestershire sauce
sugar (optional, to balance acidity)
fresh parsley (for garnish)

directions

Preheat your oven to 350°F (175°C).

In a large bowl, mix ground beef, uncooked rice, finely chopped onion, minced garlic, egg, salt, pepper, and Italian seasoning until just combined.

Form the mixture into 1½-inch meatballs and place them in a baking dish.

In a separate bowl, whisk together tomato sauce, water or broth, Worcestershire sauce, and a pinch of sugar if desired.

Pour the sauce evenly over the meatballs.

Cover the dish tightly with foil and bake for 50–60 minutes, until the rice is tender and the meatballs are cooked through.

Remove the foil and bake for an additional 10 minutes if you want a thicker sauce.

Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Baking time: 60–70 minutes
Total time: 1 hour 15–25 minutes

Variations

Add diced bell peppers or grated carrots to the meat mixture for extra veggies.
Use ground turkey or chicken for a lighter version.
Swap tomato sauce for marinara or crushed tomatoes with herbs.
Add a sprinkle of Parmesan cheese before the final bake.
Cook on the stovetop or in a slow cooker instead of baking.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
Freeze cooled meatballs in sauce for up to 3 months. Thaw overnight before reheating.

FAQs

Why are they called “porcupine” meatballs?
Because the rice expands and sticks out of the meatballs like little porcupine quills.

Do I need to cook the rice first?
No, use uncooked rice—it cooks inside the meatballs during baking.

Can I use instant rice?
Regular long-grain rice works best; instant rice may become mushy.

What sauce works best?
A simple tomato sauce is classic, but marinara or seasoned crushed tomatoes work too.

Can I cook these in a skillet?
Yes, simmer gently in sauce on the stovetop for about 45 minutes, covered.

How do I keep meatballs from falling apart?
Don’t overmix, and be sure to include the egg as a binder.

Can I make them ahead of time?
Yes, assemble and refrigerate up to a day ahead. Add sauce and bake when ready.

What should I serve with them?
Mashed potatoes, green beans, or a simple salad are great pairings.

Can I double the recipe?
Absolutely—just use a larger dish and ensure even spacing.

Can I make them gluten-free?
Yes, ensure your Worcestershire sauce is gluten-free and use certified rice.

Conclusion

Porcupine Meatballs are a warm, comforting meal that’s easy to prepare and full of home-cooked charm. With tender meat, fluffy rice, and savory tomato sauce, they’re a satisfying choice for any night of the week. Make them once, and they’ll earn a regular spot in your dinner rotation.