Porcupine Meatballs
Transform dinnertime with these irresistibly tender and flavorful Porcupine Meatballs—a comforting classic with a twist! This easy homemade recipe features ground beef mixed with uncooked white rice, which cooks right inside the meatballs to create their signature "porcupine" texture. Enhanced by aromatic garlic, onion, and a rich tomato-based sauce infused with beef broth and Worcestershire, these meatballs are simmered to perfection in just 40 minutes. Perfect for busy weeknights, this hearty dish pairs beautifully with mashed potatoes, pasta, or crusty bread for a satisfying meal. Kid-friendly, budget-conscious, and incredibly delicious, these Porcupine Meatballs are sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup White rice (uncooked)
- 0.25 cup Water
- 0.5 cup White onion (finely chopped)
- 1 large Egg
- 0.5 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 white rice, water, chopped onion, egg, garlic powder, salt, and black pepper. Mix everything together with your hands until well combined.
Shape the mixture into approximately 12 meatballs of equal size and set aside on a plate.
In a large skillet or sauté pan, heat olive oil over medium heat. Once hot, add the meatballs, spacing them evenly so they don’t touch.
Cook the meatballs for about 2–3 minutes on each side until they are browned but not fully cooked through. Carefully remove them from the skillet and set them aside.
In the same skillet, add the tomato sauce, beef broth, and Worcestershire sauce. Stir well to combine into a smooth sauce, then bring the mixture to a gentle simmer.
Return the browned meatballs to the skillet, spooning some of the sauce over each one to coat them.
Reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer for 30 minutes. Stir occasionally to make sure the sauce doesn’t stick to the bottom of the skillet.
Once the meatballs are tender and fully cooked (internal temperature of 160°F/71°C), remove the skillet from the heat.
Serve the porcupine meatballs hot, spooning extra sauce over the top. Pair with mashed potatoes, pasta, or fresh bread for a complete meal.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5167 mg | 225% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 22.4 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 233 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3212 mg | 68% | |
*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.
