Porcupine Balls
Bring retro comfort food to your table with these irresistible Porcupine Balls! This classic recipe combines tender, flavorful meatballs made from ground beef, uncooked rice, and aromatic seasonings, all simmered to perfection in a rich tomato-based sauce. The rice expands as the meatballs cook, creating a delightful "porcupine" effect that's as fun as it is delicious. Ready in under an hour, these meatballs are browned for a golden exterior before being gently braised in a savory blend of tomato sauce, beef broth, and Worcestershire sauce for maximum flavor. Perfect for a cozy family dinner, serve these hearty Porcupine Balls with mashed potatoes or crusty bread to soak up every drop of sauce!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Uncooked white rice
- 1 small, finely diced Onion
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Canned tomato sauce
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine ground beef, uncooked rice, diced onion, egg, garlic powder, salt, and black pepper. Mix until well combined but do not overwork the meat mixture.
Roll the mixture into approximately 12 golf ball-sized meatballs and set aside on a plate.
Heat a large skillet or Dutch oven over medium heat and add the olive oil. Once hot, carefully place the meatballs in the skillet and brown them on all sides, about 2–3 minutes per side. Use tongs to turn them gently so they don't fall apart.
Once the meatballs are browned (but not fully cooked through), remove them from the skillet and set aside temporarily.
In the same skillet, add the canned tomato sauce, beef broth, and Worcestershire sauce. Stir the ingredients to combine and bring the liquid to a simmer.
Return the meatballs to the skillet, ensuring they are nestled into the sauce. Spoon some of the sauce over the meatballs to coat them.
Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Check the meatballs for doneness (internal temperature should reach 165°F). If done, remove from heat.
Serve the Porcupine Balls hot with a generous spoonful of sauce over the top. They pair perfectly with mashed potatoes, steamed vegetables, or crusty bread.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 24.4 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
