Porcupine Meatballs Stove Top
Transform dinner into a nostalgic comfort food experience with these Porcupine Meatballs prepared on the stove top. Featuring tender ground beef mixed with uncooked white rice for a signature texture, these meatballs cook to perfection in a savory tomato and beef broth sauce infused with garlic, onion, and a touch of Worcestershire for depth. Easy to prepare in under an hour, this classic recipe combines hearty flavor with simplicity, making it ideal for busy weeknights or family gatherings. The dish’s rich sauce and juicy meatballs pair beautifully with mashed potatoes, steamed vegetables, or crusty bread, while a sprinkle of fresh parsley adds a pop of color and freshness. Perfect for lovers of vintage recipes, this stovetop version of Porcupine Meatballs delivers comforting flavor and wholesome satisfaction with every bite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup White rice (uncooked)
- 1 large Egg
- 0.5 cup Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 15 ounces Crushed tomatoes
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
In a large mixing bowl, combine the ground beef, uncooked rice, egg, chopped onion, minced garlic, salt, black pepper, and paprika. Mix gently until just combined, being careful not to overwork the mixture.
Form the mixture into golf ball-sized meatballs (about 16 meatballs). Set aside on a plate or tray.
Heat olive oil in a large, deep skillet or sauté pan over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding. Brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be fully cooked at this stage. Remove and set aside.
In the same skillet, add the crushed tomatoes, beef broth, and Worcestershire sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan.
Return the browned meatballs to the skillet, arranging them in a single layer. Spoon some of the sauce over the meatballs to coat them.
Lower the heat to a gentle simmer, cover the skillet with a lid, and cook for about 25-30 minutes, or until the meatballs are cooked through and the rice inside is tender.
Serve the porcupine meatballs warm, garnished with fresh parsley if desired. They pair beautifully with mashed potatoes, steamed vegetables, or crusty bread.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 233 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2600 mg | 55% | |
*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.
