Porcupine Meatballs Recipe: A Classic Comfort Dish with a Twist
Looking for a hearty, nostalgic meal that brings back warm memories of family dinners? Porcupine meatballs are just the ticket. This retro recipe, popular since the mid-20th century, features tender beef meatballs studded with uncooked rice, which cook up into “spikes” that give them their quirky name. Simmered in a rich tomato sauce, they’re a satisfying and affordable meal that’s easy enough for a weeknight but cozy enough for a Sunday supper.
Ingredients:
For the Meatballs:
- 1 pound ground beef
- 1/2 cup uncooked long grain white rice
- 1/3 cup finely chopped onion
- 1/4 cup water
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- Optional: 1 tablespoon brown sugar for added sweetness
Instructions:
- Prepare the Meatballs: In a large bowl, combine ground beef, uncooked rice, onion, water, egg, salt, and pepper. Mix until everything is well incorporated, but don’t overwork the meat. Form into 1 1/2-inch balls.
- Make the Sauce: In a separate bowl or saucepan, mix the tomato sauce, water, Worcestershire sauce, garlic powder, and brown sugar (if using).
- Simmer the Meatballs: Place the meatballs in a large skillet or Dutch oven in a single layer. Pour the sauce evenly over the meatballs. Cover and simmer over low heat for 45-50 minutes, stirring occasionally and spooning sauce over the meatballs.
- Serve and Enjoy: Once the rice is tender and the meatballs are fully cooked, serve them hot over mashed potatoes, rice, or buttered noodles.
These porcupine meatballs are old-fashioned in the best way—simple, comforting, and perfect for feeding the whole family.