Porcupine Meatballs
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These classic Porcupine Meatballs feature juicy ground beef and perfectly cooked rice that poke out like charming porcupine quills, this recipe is both visually appealing and mouthwateringly delicious. Perfect for busy weeknights or cozy gatherings, this recipe is sure to become a beloved favorite in your culinary repertoire.
What Are Porcupine Meatballs?
Ah, porcupine meatballs—a delightful dish that brings comfort and a touch of whimsy to the dinner table. I first shared this recipe back in 2017, thanks to a wonderful reader named Laura who graciously passed it along. Since then, it’s become a beloved favorite in many households, including mine.
But why “porcupine” meatballs, you ask? The name is as charming as the dish itself. As these meatballs cook, bits of rice protrude from the sides, giving them a spiky appearance reminiscent of a porcupine’s quills. It’s a playful nod to their unique look that never fails to amuse guests.
There’s also a bit of culinary history wrapped up in this name. Some say porcupine meatballs originated as a clever way to use up leftover meat mixture from making stuffed peppers. By mixing in rice, cooks could stretch their ingredients further while adding texture and flavor. Whether this origin story holds true or not, it adds another layer of nostalgia to each bite.
Before You Start
- Choose Extra Lean Ground Beef: Choose extra lean ground beef and fresh herbs. Quality ingredients make all the difference, adding depth and richness to your meatballs.
- Rinse the Rice: Rinsing long-grain rice removes excess starch, helping those charming rice spikes hold their shape beautifully as they bake.
- Prep with Love: Finely chop your onions and measure your spices accurately. Taking the time to prepare thoughtfully ensures every bite is flavorful and well-balanced.
- Prepare Ahead: Assemble and measure all ingredients before you start to streamline the cooking process and ensure everything is ready when needed.
- Handle Gently: Mix your ingredients gently and wet your hands to form the meatballs. This care prevents them from becoming dense and keeps them tender and juicy.
Ingredients You’ll Need
- Beef – I used extra lean so that I wouldn’t have to worry about draining the meat. If you prefer, you can substitute with ground turkey or chicken for a lighter option.
- Onion – This recipe calls for white onion but yellow will work too. We want something that mellows out and cooks well.
- Herbs and Spices: A blend of poultry seasoning, ground cloves, dried thyme, salt, and black pepper enhances the overall flavor with aromatic and earthy notes. If you don’t have poultry seasoning, a mix of sage, thyme, and rosemary serves as a great substitute. For a different twist, try adding a dash of cayenne for a bit of heat.
- Baking powder – Did you know you can use baking powder outside of, well, baking? This ingredient will help tenderize the meat and make the meatballs lighter.
- Rice – Long grain rice is the key to ensuring that you get the cute little quills we’re going for. Make sure you add it in uncooked as the sauce will puff up the rice as it cooks, ensuring it absorbs all that delicious flavor.
- Milk: Moistens the rice and helps bind the meat mixture, ensuring each bite is juicy. For a dairy-free option, substitute with almond milk or another plant-based milk.
- Condensed Tomato Soup: Forms the rich and creamy sauce that envelops the meatballs. If you’d like a homemade touch, you can use a thick tomato sauce or marinara instead.
Begin by setting your oven to 350°F (175°C). In a large bowl, combine 1¾ pounds of extra lean ground beef, 1 finely chopped medium onion, ½ teaspoon poultry seasoning, 1 pinch of ground cloves, ½ teaspoon dried thyme, 1 teaspoon baking powder, 2 teaspoons salt, ½ teaspoon black pepper, ½ cup uncooked long-grain rice, and 1 cup milk. Using your clean hands, mix everything gently until well combined.
Lightly wet your hands with water to prevent sticking, then shape the mixture into medium-sized meatballs. I find it easier to use a small cookie scoop to get uniform size meatballs. Aim for about 30 meatballs. Drizzle 2 tablespoons of olive oil into a 9×13-inch casserole dish. Carefully arrange the 30 meatballs in a single layer within the dish.
Tip: Uniformly sized meatballs cook more evenly, giving each bite the perfect texture. Arranging them in a single layer allows each meatball to cook uniformly.
In a separate large bowl, whisk together 2 cans of condensed tomato soup and 2 cans of water (use one soup can to measure the water). Pour this sauce mixture evenly over the meatballs, ensuring each one is generously coated. Sprinkle 2 tablespoons of finely chopped parsley over the top of the meatballs and sauce. Then, cover the casserole tightly with aluminum foil to lock in moisture during baking.
Tip: Covering the dish helps keep the meatballs juicy and allows the flavors to meld together beautifully.
Place the covered casserole dish in the preheated oven and bake for 35 minutes. After this time, remove the foil and continue baking for an additional 30-35 minutes. You’ll know they’re done when bits of rice poke through the sides, giving them that charming porcupine appearance.
Tip: Removing the foil for the final bake allows the rice to rise and the edges to slightly crisp.
How To Serve
Porcupine meatballs are a comforting and hearty dish that pairs wonderfully with a variety of sides. Here are some of my favorite recipes to serve alongside:
Mashed Potatoes
Easy Garlic Bread
Baked Mac And Cheese
Easy Coleslaw
Other Ways To Cook Your Porcupine Meatballs
While baking is the traditional method for making Porcupine Meatballs, there are other convenient and delicious ways to prepare them. Whether you prefer the hands-off approach of a slow cooker or the speed of an Instant Pot, these alternatives ensure your meatballs turn out perfectly every time.
Slow cooker
After forming the meatballs and preparing the sauce as usual, place them into the slow cooker. Pour the sauce over the meatballs, ensuring they are well coated. Cook on low for 6-7 hours or on high for 3-4 hours.
Instant Pot
Start by using the sauté function to lightly brown the meatballs in batches, which adds a rich flavor. Once browned, add the sauce to the pot and secure the lid. Cook on high pressure for 15 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release.
Stovetop Skillet
Begin by browning the meatballs in batches over medium heat until they are nicely seared on all sides. Once browned, reduce the heat to low and pour the sauce over the meatballs. Cover the skillet and let them simmer for 45 minutes to an hour, stirring occasionally.
Frequently Asked Questions
Can I use a different type of meat for these porcupine meatballs?
Absolutely! While extra lean ground beef is traditional, you can substitute it with ground turkey, chicken, or even a plant-based meat alternative for a lighter or vegetarian option.
How should I store leftover porcupine meatballs?
Storing leftovers is easy! Place the meatballs and sauce in an airtight container and refrigerate for up to 3 days. To keep them fresh longer, you can freeze the meatballs and sauce separately for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and sauce a day in advance. Simply assemble the meatballs and store them along with the sauce in separate containers in the refrigerator. When you’re ready to cook, just combine them in the casserole dish and bake as directed. This makes weeknight dinners a breeze!
Do I need to thaw frozen meatballs before baking?
No need to thaw! You can bake the porcupine meatballs directly from frozen. Just add an extra 15-20 minutes to the baking time to ensure they cook through properly.
How do I reheat leftover porcupine meatballs?
Reheating leftovers is simple. You can warm them in the microwave for a quick meal or reheat them on the stovetop in a saucepan with a splash of water or extra sauce to keep them moist. Alternatively, place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
🍽️ Share Your Porcupine Meatballs Journey
Creating Porcupine Meatballs goes beyond simply combining ground beef and rice—it’s a heartfelt culinary adventure that blends tradition with your personal touch. At my age, I’ve discovered that the kitchen is a place where patience and a sprinkle of humor turn everyday meals into cherished memories. Whether you’re perfecting this classic recipe or adding your own twist, remember that joy and laughter are the secret ingredients that make each dish special.
Did your meatballs turn out perfectly plump, or did you experiment with a new filling that took them to the next level? I’d love to hear your stories and variations in the comments below. Sharing your experiences not only inspires fellow home cooks but also helps us build a vibrant community where every recipe becomes a shared adventure.
So, roll up your sleeves, embrace the delightful chaos of cooking, and let’s savor the flavors and stories we create together.
More Delicious Meatballs
- Swedish Meatballs
- Salisbury Steak Meatballs
- Chimichurri Meatballs
- Philly Cheese steak Meatballs
- Sweet Potato Turkey Meatballs
- Firecracker Chicken Meatballs
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Porcupine Meatballs
Video
Ingredients
For Meatballs
- 1¾ pounds ground beef (extra lean)
- 1 medium onion (finely chopped)
- ½ teaspoon poultry seasoning
- 1 pinch ground cloves
- ½ teaspoon thyme (dried)
- 1 teaspoon baking powder
- 2 teaspoon salt
- ½ teaspoon pepper
- ½ cup long-grain rice (uncooked )
- 1 cup milk
- 2 tablespoons olive oil
- 2 cans condensed tomato soup ((10.75 oz cans))
- 2 cans water ((use soup can to measure))
- 2 tablespoons parsley (finely chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl add the meatball ingredients, and mix well using your clean hands. The mixture will be quite soft and loose, but they will cook into firm meatballs.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 30 meatballs. Drizzle the olive oil in a 9×13 inch casserole dish then place the meatballs in the dish.
- In another large bowl mix the soup and water together, then pour over the meatballs. Sprinkle with chopped parsley and cover with aluminum foil.
- Bake covered for 35 minutes then remove the foil and cook for another 30-35 minutes, or until the rice pokes through the meatballs.
- Serve with mashed potatoes and enjoy!
Notes
- To make it easier to shape the meatballs you could use a small cookie scoop, this will also ensure all your meatballs are the same size.
- Rinse the long-grain rice thoroughly to remove excess starch, ensuring your meatballs develop those signature porcupine spikes beautifully.
- Recipe should yield about 30 meatballs.
- Nutritional information is based on 5 meatballs per serving.
- These meatballs freeze well right in the sauce, in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
