Porcupine Meatballs
Easy and comforting Porcupine Meatballs recipe! Ground beef and rice simmered in a flavorful tomato sauce. A simple and satisfying family favorite.
Looking for a dinner that’s both nostalgic and incredibly easy to make? These classic Porcupine Meatballs are a long-time family favorite! The unique texture from the rice “quills” and the savory tomato sauce make this a dish that disappears quickly. It’s the perfect solution for a fuss-free and satisfying meal.
Anecdote/Historical Tidbit: The name “Porcupine Meatballs” comes from the way the rice grains stick out of the meatballs as they cook, resembling the quills of a porcupine. This dish gained popularity in the mid-20th century as a simple and economical way to stretch ground meat and incorporate grains into a meal.
Make it Easier (Shortcuts):
- Use pre-chopped onions from the grocery store to save on prep time.
- Instead of shaping individual meatballs, you could gently drop spoonfuls of the mixture directly into the simmering sauce for a more rustic (and quicker) approach, though they might not be perfectly round.
Add More Flavor (Enhancements):
- Brown the meatballs: For a deeper, more complex flavor, lightly brown the meatballs in a skillet with a little olive oil before adding them to the tomato sauce.
- Add herbs: Stir in a teaspoon of dried Italian herbs or a tablespoon of fresh, chopped parsley or basil to the sauce during the last 10 minutes of simmering.
Serving Suggestions/Drink Pairings:
- Serve over your favorite rice.
- Serve over mashed potatoes or egg noodles to soak up the delicious tomato sauce.
- A simple side salad with a vinaigrette provides a nice contrast to the richness of the meatballs.
- Pair with a light-bodied red wine like a Pinot Noir or a crisp white wine like a Sauvignon Blanc. For a non-alcoholic option, sparkling water with a squeeze of lemon is refreshing.
Interesting Variations:
- Cheesy Porcupine Meatballs: Add a small cube of mozzarella cheese to the center of each meatball before shaping for a melty surprise.
- Mushroom Porcupine Meatballs: Sauté finely chopped mushrooms and add them to the ground beef mixture for an earthy flavor.
- Spicy Porcupine Meatballs: Add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the tomato sauce for a little heat.
Porcupine Meatballs
Ingredients
- – 450 grams ground beef 80/20 blend recommended
- – 1 teaspoon fine sea salt
- – 1/3 cup uncooked long-grain white rice
- – Freshly ground black pepper to taste
- – 1/4 cup finely chopped yellow onion OR 1 teaspoon dried onion flakes
- – 1/4 cup water
- – 2 10.75 ounce cans condensed tomato soup
- – 1 teaspoon chili powder
- – 1 cup water
Instructions
- In a large bowl, gently combine the ground beef, uncooked rice, salt, pepper, chopped or flaked onion, and 1/4 cup of water. Do not overmix.
- Shape the mixture into approximately 1-inch meatballs.
- In a medium pot or Dutch oven, whisk together the condensed tomato soup, chili powder, and 1 cup of water until smooth.
- Bring the tomato soup mixture to a gentle boil over medium-high heat, stirring occasionally.
- Carefully add the meatballs to the simmering sauce.
- Reduce the heat to low, cover, and simmer for 30 minutes, stirring gently occasionally.
- Serve hot with the sauce.