Porcupine Meatballs Recipe

Porcupine Meatballs are a delightful twist on classic comfort food, rolling the joy of spiced meat and cozy sauce into one delightful bite. With their unique texture and flavorsome punch, these meatballs are a revelation and a nostalgic trip rolled into one.

Why You’ll Love This Recipe

  • Burst of Flavors: Each bite is infused with a delightful mixture of spices that dance on your tongue.
  • Irresistible Texture: The rice expands during cooking, creating a fun, slightly crunchy texture that’s both unique and delightful.
  • Family Friendly: These meatballs are just as enjoyable for the kids as they are for adults, making it a perfect family meal.
  • Versatile Serving: Pair them with pasta, rice, or mashed potatoes for a versatile dining experience that fits any palate.

Ingredients You’ll Need

The ingredient list for Porcupine Meatballs is straightforward yet essential to achieve its distinct taste and texture. Each component brings its unique flavor, enhancing the overall dish to perfection.

  • 80/20 ground beef: This fat content ensures your meatballs remain juicy and flavorful.
  • Worcestershire sauce: Adds a depth of umami that complements the meat beautifully.
  • Long grain uncooked white rice: As the rice cooks, it creates that signature “porcupine” effect with delightful textures.
  • Tomato sauce: A tangy base for the sauce that melds beautifully with the bold flavors of the meatballs.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mixing up your Porcupine Meatballs is as easy as swapping a few ingredients, making it adaptable to any taste or dietary preference. Personalize each batch with these suggestions:

  • Spicy Kick: Add a pinch of red pepper flakes to the sauce for those who love a spicy touch.
  • Herbaceous Twist: Swap out Italian seasoning for fresh basil and oregano to amp up the herb profile.

How to Make Porcupine Meatballs

Step 1: Crafting the Meatballs

Start by mixing the ground beef, beaten egg, Worcestershire sauce, uncooked rice, spices, and a splash of water in a large bowl. This marriage of ingredients is what gives the meatballs their wonderful taste and unique texture. Once combined, shape them into golf ball-sized pieces; you’ll get about 20 delightful little spheres ready to impress.

Step 2: Browning the Meatballs

In a nonstick skillet, heat some olive oil. Once it’s shimmering and ready, gently nestle the meatballs into the pan. Let them brown on all sides, which locks in the flavors and juices—around 10 minutes should do the trick. Transfer them from the pan when they’re superbly golden.

Step 3: Simmering in Sauce

Build your sauce by adding a can of tomato sauce, stock, spices, butter, and a touch of brown sugar into the same skillet. Let these ingredients mingle into a robust sauce before introducing the meatballs back into their flavorful hot tub. Cover and simmer on low heat, letting them soak and soften for up to 50 minutes.

Step 4: Serve and Enjoy

Serve your porcupine meatballs warmly, perhaps atop some freshly cooked pasta, creamy mashed potatoes, or even a bowl of soft, fluffy rice. For a pop of color and freshness, garnish with a sprinkle of minced parsley or basil before savoring every bite.

Pro Tips for Making Porcupine Meatballs

  • Perfect Browning: Achieving a beautiful brown crust requires patience; let the meatballs sit in the hot oil until they naturally release from the pan.
  • Rice Selection: Long grain rice works best here, as it remains distinct in the meatball mixture, adding texture and visual appeal.
  • Flavor Blend: Don’t hesitate to adjust the Worcestershire and brown sugar in the sauce to balance sweet and savory notes to your liking.
  • Sauce Consistency: If the sauce seems too thick while simmering, add a little more stock to reach the desired consistency.

How to Serve Porcupine Meatballs

Porcupine Meatballs Recipe - Recipe Image

Garnishes

A sprinkle of fresh parsley or basil not only adds a burst of color but also layers more freshness onto the savory foundation of your meatballs.

Side Dishes

This is a flexible dish that shines beside classic pasta, fluffy rice, or rich mashed potatoes, each absorbing the rich and hearty sauce perfectly.

Creative Ways to Present

Consider serving as an appetizer with toothpicks for an elegant, finger-friendly option; perfect for parties where guests can enjoy bites of savory goodness.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover meatballs in an airtight container for up to three days, ensuring they remain fresh and delicious when you crave that next bite.

Freezing

For longer storage, freeze them in a single layer on a baking sheet before transferring to a bag. This prevents the meatballs from sticking together and makes reheating simpler.

Reheating

To reheat, simply simmer them gently in a saucepan over low heat. Add a splash of water or stock if the sauce has thickened too much.

FAQs

  1. Can I use pre-cooked rice in Porcupine Meatballs?

    It’s not recommended as the rice needs to cook within the meatballs to create their signature texture. Uncooked rice allows the grains to soften and expand.

  2. What meat is best for Porcupine Meatballs?

    80/20 ground beef is ideal due to its balance of flavor and fat, keeping the meatballs juicy. You can also mix ground pork with beef for additional flavor.

  3. Can Porcupine Meatballs be baked instead of fried?

    Yes, you can bake them at 375°F for about 20 minutes before adding them to the sauce. This method reduces the need for oil and can make cleanup easier.

  4. Are Porcupine Meatballs gluten-free?

    These meatballs can be made gluten-free by confirming all ingredients used, especially sauces, are free of gluten. Opt for a gluten-free Worcestershire sauce and stock.

Final Thoughts

Porcupine Meatballs are not just a comforting dish but an invitation back to the kitchen’s loving embrace. With every bite, you’re securing a spot in the hearts and memories of those around your table. Give them a try, and let your kitchen fill with laughter and hearty aromas. They might just become your new family favorite!

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Porcupine Meatballs Recipe

Porcupine Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 133 reviews
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American / Italian-inspired

Description

Porcupine Meatballs are hearty, flavorful meatballs combined with rice and simmered in a savory tomato sauce. This comforting dish offers a perfect blend of tender meat, aromatic seasonings, and rich sauce, making it an ideal family meal served with pasta, mashed potatoes, or rice.


Ingredients

Units Scale

Meatballs

  • 1 1/2 pounds 80/20 ground beef
  • 1 egg, beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup long grain uncooked white rice
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/3 cup water
  • 1 tablespoon extra-virgin olive oil
  • Sauce

    • 1 (28-ounce) can tomato sauce
    • 1/2 cup chicken or beef stock
    • 1 teaspoon Italian seasoning
    • 4 tablespoons salted butter
    • 2 tablespoons brown sugar
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt

Instructions

  1. Make the meatballs: In a large bowl, combine the ground beef, beaten egg, Worcestershire sauce, uncooked rice, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and water. Mix thoroughly until all ingredients are well incorporated. Form golf ball-sized meatballs (about 2 tablespoons each) and place them on a plate, yielding approximately 20 meatballs.
  2. Cook the meatballs: Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot and shimmering, add the meatballs in a single layer about 1 inch apart. Cook until browned all over, approximately 10 minutes, turning occasionally. Transfer the browned meatballs to a plate and discard the excess grease.
  3. Prepare the sauce: Return the skillet to medium heat. Add the tomato sauce, chicken or beef stock, Italian seasoning, butter, brown sugar, Worcestershire sauce, garlic powder, and salt. Stir well to combine. Gently place the meatballs into the sauce, turning them to coat evenly. Cover the skillet and reduce the heat to low. Simmer for 45-50 minutes, or until the rice inside the meatballs is tender.
  4. Serve: Once cooked, serve the porcupine meatballs family-style with cooked pasta, mashed potatoes, or rice. Garnish with freshly minced parsley or basil for added flavor and presentation.

Notes

  • Ensure rice is fully cooked in the meatball mixture to prevent undercooked grains.
  • You can prepare the meatballs ahead of time and refrigerate before cooking to enhance flavors.
  • Adjust sweetness by adding more or less brown sugar according to taste.
  • This dish pairs well with a side of steamed vegetables or a fresh green salad.

Nutrition

  • Serving Size: 1 meatball with sauce
  • Calories: 290 kcal
  • Sugar: 10 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 80 mg

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