Porcupine Meatballs

Classic Porcupine Meatballs are a a nostalgic, budget-friendly dinner everyone loves made with tender beef and rice meatballs baked in rich tomato gravy with rice that pops out like little porcupine quills.

Course Main Course

Cuisine American

Keyword Porcupine Meatballs

Prep Time 20

Cook Time 1

Total Time 1 20

Servings meatballs

Calories 137kcal

Author Michelle

Ingredients

2 pounds lean ground beef
1 cup long grain white rice uncooked
¾ cup water
½ small onion minced
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
1 (10-ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
⅓ cup water
1 teaspoon Worcestershire sauce

Instructions

Preheat the oven to 350℉.
In a large mixing bowl, add ground beef, rice, water, onion, pepper, salt, and garlic powder. Mix with hands to incorporate everything together.
Shape the mixture into even-sized meatballs. Place into a Dutch oven or casserole dish that will fit the meatballs closely together in one layer (an oven-safe lid is a plus, too, if you have a dish with one!). Set aside.
In a medium mixing bowl, add remaining ingredients and whisk to combine.
Pour tomato mixture over meatballs, coating them as much as possible.
Cover tightly with an oven-safe lid or with foil.
Bake covered for 1 hour, or until the meatballs are cooked through and the rice is tender. Allow to rest for 5 minutes before serving. Serve warm with a scoop of sauce on top.

Video

Notes

For the most accurate measurement, scoop the rice, then lightly shake or tap the cup so it settles just under where the fill line would be if you leveled it with a knife. One cup of uncooked long-grain rice is about 180 grams, which actually sits just a bit below the top of a standard measuring cup.
In case you're second guessing, yes, you really do use uncooked rice! Regular long-grain white rice works best because it cooks through completely as the meatballs bake (Basmati also works well). As the rice absorbs the moisture from the sauce, the grains expand and poke out, giving the meatballs their signature “porcupine” look.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer: Before or after cooking, place rolled meatballs on a parchment paper lined baking sheet. Freezer for 2 hours until solid. Transfer to a freezer bag and freeze for up to 3 months. When you're ready to cook, simmer the meatballs in the sauce and serve.

Nutrition