Step 1: Mix the Meatballs
- In a large bowl, combine ground beef, uncooked rice, onion, garlic, egg, parsley, salt, and pepper.
- Mix gently until combined (don’t overmix — keeps meatballs tender).
- Shape into 12–14 meatballs.
Step 2: Prepare the Sauce
- In a large skillet or Dutch oven, whisk together tomato sauce, beef broth, Worcestershire sauce, and Italian seasoning.
- Bring to a simmer over medium heat.
Step 3: Simmer the Meatballs
- Gently place meatballs into the simmering sauce.
- Cover and cook for 45–50 minutes, stirring occasionally, until rice is tender and meatballs are cooked through.
- If sauce thickens too much, add a splash of broth or water.
Step 4: Serve
- Serve hot over mashed potatoes, pasta, or rice, with extra sauce spooned on top.
Serving Suggestions
- Classic pairing: Mashed potatoes and green beans.
- Italian twist: Serve over spaghetti with extra Parmesan.
- Rustic style: With crusty bread to mop up the sauce.
Tips & Variations
- Rice options: Long-grain white rice works best, but jasmine or basmati are fine. Avoid instant rice — it gets mushy.
- Make ahead: Form meatballs and refrigerate up to 24 hours before cooking.
- Freezer-friendly: Freeze cooked meatballs with sauce for up to 2 months. Reheat gently on the stove.
- Spice it up: Add a pinch of chili flakes or smoked paprika to the sauce.
Why This Recipe Works
The uncooked rice inside the meatballs slowly cooks as they simmer in the tomato sauce, releasing starch that helps thicken the sauce and creating a uniquely tender texture. The result is juicy, flavorful meatballs with little “quills” of rice sticking out, just like a porcupine.
Final Bite
Hearty, saucy, and packed with nostalgic flavor, these Porcupine Meatballs are the ultimate family dinner. Easy to make, budget-friendly, and oh-so comforting, they’ll quickly become a recipe you’ll want to keep in your regular rotation.
So grab some ground beef, rice, and a can of tomato sauce — and let’s make dinner cozy tonight.