Go Back Email Link
–+ servings
A white baking dish filled with Porcupine Meatballs covered in tomato sauce, garnished with chopped parsley. A wooden spoon rests in the dish, lifting two meatballs. The dish sits on a light-colored cloth with a green napkin nearby.

Porcupine Meatballs

Porcupine Meatballs are made with ground beef, rice, and seasonings baked in a tangy tomato sauce. This is a one dish meal and kid approved!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings

Equipment

Ingredients
  

For the Meatballs:
  • 2 pounds lean ground beef
  • 1/2 finely chopped onion
  • 1 cup long grain rice uncooked (Minute (instant) rice can be substituted)
  • 2 eggs
  • 2 tbsp Worcestershire
  • 1 tbsp fresh parsley or 1 tsp dried
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Sauce:

Method
 

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the ground beef, Worcestershire sauce, onion, rice, eggs, parsley, garlic powder, salt, and pepper. Mix gently until just combined—avoid overmixing.
  3. Scoop the mixture into 1-tablespoon-sized meatballs (you should get about 38-40) and arrange them in a 9x13-inch baking dish.
  4. In a separate bowl, whisk together the tomato sauce, tomato soup, chicken broth, and Italian seasoning until well combined.
  5. Pour the sauce evenly over the meatballs.
  6. Cover tightly with foil and bake for 1 hour. (ovens vary, check a meatball to ensure the rice is cooked completely, it should not be crunchy. If it is, cover and return to the oven for 10 more minutes.)
  7. Serve over mashed potatoes, rice, grits, egg noodles, or on buns for a delicious meatball sandwich with your favorite veggies.

Nutrition

Calories: 303kcalCarbohydrates: 29gProtein: 29gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 112mgSodium: 795mgPotassium: 835mgFiber: 2gSugar: 6gVitamin A: 413IUVitamin C: 9mgCalcium: 51mgIron: 4mg

Notes

  • Makes about 40 meatballs. Halve the recipe to make 20 meatballs.
    • Long grain, instant (Minute) rice or leftover cooked rice can all be used interchangeably in the meatballs. I have not tried this recipe with brown rice.
    • Refrigerate leftovers in an airtight container up to 3 days.
    • To freeze: place the prepared, uncooked, meatballs on a parchment lined sheet pan. Freeze for 1 hour. Add the frozen meatballs with the sauce to a freezer bag or container and freeze up to 3 months.
        • Thaw in the refrigerator overnight. Add the meatballs and sauce to a baking dish and bake as directed, allowing extra time if the meatballs are still frozen.
Pin Recipe Share on Facebook

Tried this recipe?

Post a pic and mention @StephGigliotti, I'd love to see it!