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Porcupine Meatballs are cozy, old‑fashioned beef meatballs mixed with uncooked long‑grain rice so the little rice “quills” poke out as they cook. Here you’ll find three foolproof methods for cooking porcupine meatballs; stovetop from scratch, baked with condensed tomato soup (the retro classic), and Instant Pot or Slow Cooker, plus pro tips, variations, and freezer instructions.
Table of Contents
- Why This Recipe Works
- Why You’ll Love This Recipe
- Simple Ingredients You Will Need
- How To Make Porcupine Meatballs
- What are Porcupine Meatballs
- Porcupine Meatball Variations
- How to Store and Reheat Leftovers
- What To Serve With Porcupine Meatballs
- Kellie’s Tips for Perfect Meatballs
- More Easy Meatball Recipes
- Old-Fashioned Porcupine Meatballs Recipe
- Instant Pot / Slow Cooker
- Baked (Condensed Tomato Soup)
Why This Recipe Works
Two sauce styles: From-scratch tomato sauce for fresh flavor or the beloved condensed-soup bake for nostalgic comfort.
Perfect rice-to-beef ratio: Enough rice to get the signature quills and a tender bite without falling apart.
Liquid control = tender rice: Each method dials liquid and timing so rice cooks through inside the meatball.
Why You’ll Love This Recipe
I felt a chill in the air today, like below 60 degrees. I pulled out a turtleneck, fluffy socks and a sweater to start the process of hunkering down. Comfort food is going on the menu from now until March. Things like Beef Stew and these Easy Porcupine Meatballs.
I remember my grandmother making this Porcupine Meatball recipe when I was little and I love them. Basically, if there was a recipe that had white rice in it in any way, shape or form, I was all in. And I was begging for seconds.
This simple recipe is on constant repeat on my dinner table because it’s just so easy to make. You can make your meatballs in the oven but I like to make my meatballs on the stovetop in a skillet. Then, there’s no transferring and dirtying more dishes because doing dishes after dinner is a total drag. I’m not digging it at all.
Simple Ingredients You Will Need
- Ground beef – We opt for lean ground beef to create our meatballs to keep the calories in check. 90/10 or 80/20 lean ground beef still makes for a juicy, flavorful meatball. You can substitute the ground beef for ground turkey with great results.
- Rice – Use long-grain rice, uncooked so the rice holds together and doesn’t fall apart during cooking. Brown rice can be substituted for the white rice with great results.
- Onion – A Vidalia onion will add sweetness to the meatballs.
- Egg – Use 1 egg as a binding agent.
- Seasoning – Garlic powder, onion powder, salt and pepper add flavor and depth to the meatballs. While it’s not traditionally in a porcupine meatballs, we pumped up the flavor just a bit.
- Worcestershire Sauce – We always love a dash of Worcestershire sauce in anything meaty. You can leave it out or substitute with soy sauce or coconut aminos.
For the full ingredient list and instructions, see the recipe card at the bottom.
How To Make Porcupine Meatballs
You only need a few minutes of hands on time to whip these babies up! And then they simmer in the sauce until they’re cooked through and the rice is tender.
- Make the meatballs. Combine the ground beef, uncooked rice, eggs, parsley, onion, garlic powder, onion powder and pepper together in a large bowl. Shape the meat mixture into balls about the size of a golf ball.
- Cook the Meatballs. In a large skillet over medium heat, brown the meatballs on all sides.
- Make the sauce. In a bowl, whisk together the tomato sauce, brown sugar, worcestershire sauce, water and garlic powder. Drain off some of the fat from the skillet and return to the heat. Pour the tomato sauce over the meatballs.
- Simmer. Cover and simmer over low heat for 45-50 minutes or until the meatballs are cooked through and the rice is tender.
- Serve the meatballs with the sauce and garnish with more parsley, if desired.
What are Porcupine Meatballs
These little morsels of heaven are named Porcupine Meatballs because the grain of rice stick out of the meat as it cooks resembling little porcupine quills. The rice, also, absorbs all the flavors used in cooking this dish like the tangy tomatoes and savory ground beef. It’s seriously so flavorful and addicting.
They’re a classic retro recipe that gained popularity during the Great Depression because they could be made with just a few basic ingredients and pantry staples; ground beef, rice, onion and canned tomato soup.
Our version makes a rich tomato sauce from scratch that’s almost as easy as using a can of soup. And they’re insanely easy to make! The tender meatballs simmer in the sauce soaking up all the flavors.
Porcupine Meatball Variations
- Double the Sauce: Increase sauce by 50% if you’re serving over mashed potatoes or noodles.
- Ground Turkey or Pork: Swap half or all of the beef; add 1 Tbsp olive oil if using very lean turkey.
- Sausage Boost: Replace 1/3 of the beef with mild Italian sausage for extra flavor.
- Creamy Mushroom: Use 2 cans condensed cream of mushroom and 1 cup water plus add 1/2 teaspoon of paprika.
- Stuffed‑Pepper Vibes: Stir 1 cup diced bell pepper into the sauce.
- Herb & Spice Twists: Try smoked paprika, oregano, or a pinch of red pepper flakes.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover meatballs in airtight containers in the refrigerator up to 4 days.
- Reheat: Simmer the porcupine meatballs gently in sauce on the stovetop or bake in a casserole dish covered with foil in the oven at 325˚F until hot.
- Freeze (cooked): Cool completely; freeze up to 3 months with sauce. Thaw overnight; reheat gently.
- Freeze (from raw): Freeze rolled meatballs on a baking sheet in a single layer, then bag up to 3 months. Bake or simmer from thawed; add 5–10 minutes cook time.
What To Serve With Porcupine Meatballs
You can enjoy these porcupine balls as they are or serve them up in a roll for a fun meatball sub.
Kellie’s Tips for Perfect Meatballs
- Ground Beef – Be sure to use a lean ground beef so the sauce isn’t too fatty. If you mistakenly buy ground beef that is higher in fat don’t skip the step of pouring off the fat.
- Rice – You can use jasmine rice or Instant Rice, the cooking time is plenty long enough for the regular rice to cook all the way through. Just be sure not to use already cooked rice from your leftover Sunday dinner. It will not hold up well and your meatballs will fall apart.
- Sauce – You can skip the step of making the sauce, if you prefer, and use your favorite jarred sauce or vodka sauce recipe. It will save you time but the sauce recipe for these meatballs is really simple and amazingly tasty.
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More Easy Meatball Recipes
- Super easy Swedish Meatballs
- Juicy Air Fryer Meatballs
- Chicken Marsala Meatballs are a rockstar dinner every time.
- Party Perfect Orange Marmalade Meatballs.…so easy!
- Easy Ricotta Turkey Meatballs
- The Best Italian Meatballs
- Turkey Meatballs
Old-Fashioned Porcupine Meatballs Recipe
Equipment
- skillet
- tongs
Ingredients
For the meatballs
- 1 lb lean ground beef
- 1/2 cup long grain rice, uncooked
- 1/2 cup diced onion
- 1/3 cup water
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp worcestershire sauce
- 1 tsp ground pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
For the sauce:
- 2 cups tomato sauce
- 1/2 cup water
- 3 tbsp dark brown sugar
- 1 1/2 tbsp worcestershire sauce
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground pepper
Instructions
- In a large bowl, combine the ground beef, rice, water, onion, egg, garlic powder, onion powder, worcestershire sauce, parsley and pepper.
- Shape the meat mixture into balls approximately 2 inches in diameter and set aside.
- Heat the oil in a large skillet set over medium heat. Add the meatballs to the pan and brown on all sides, approximately 8-10 minutes. Drain the fat from the pan and return to the heat.
- While the meatballs are cooking, whisk together the tomato sauce, water, sugar, worcestershire sauce, garlic powder, salt and pepper.
- Pour the sauce mixture over the meatballs and arrange so all the meatballs are coated in the sauce.
- Cover and simmer for 45-50 minutes.
- Serve the meatballs with the sauce over rice or mashed potatoes, if desired.
Notes
Retro Baked Sauce (Condensed Soup)
- 2 cans (10.5 oz each) condensed tomato soup
- 1 cup water (or V8/tomato juice for extra flavor)
- 1 tsp Worcestershire sauce
- Optional: pinch sugar and Italian seasoning
Instant Pot / Slow Cooker Sauce (quick)
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- Optional: 1/2 cup diced tomatoes
Instant Pot / Slow Cooker
Instant Pot: 8 minutes high pressure + 10 minutes natural releaseSlow Cooker: Low 6–7 hours (or High 3–4 hours) Instant Pot
- Add tomato sauce, broth, and Worcestershire to the pot.
- Place meatballs in a single, even layer (stack gently if needed—don’t pack). Spoon a little sauce over.
- Seal and cook 8 minutes on High Pressure. Allow 10 minutes natural release, then quick release.
- If sauce is thin, simmer on Sauté 3–5 minutes. If rice needs a touch more time, cover and rest 5–10 minutes; residual heat finishes it.
- Whisk sauce ingredients in the crock.
- Nestle meatballs in a single layer (a slight overlap is fine).
- Cook Low 6–7 hours (or High 3–4 hours) until rice is tender and meatballs are cooked through.
Baked (Condensed Tomato Soup)
Oven: 350°F (175°C)Time: 15 min prep • 55–65 min bake
Yield: 4–6 servings
- Pan & sauce: Lightly grease a 9×13-inch baking dish. Whisk soup, water (or V8), and Worcestershire; season to taste. Pour half into the dish.
- Arrange meatballs in a single layer; pour remaining sauce over the top. Cover tightly with foil.
- Bake covered 45–50 minutes.
- Uncover and bake 10–15 minutes more until meatballs are cooked through and rice is tender.
- Make it saucier: For extra sauce, add another 1/2–1 can soup plus 1/2 cup water around the 40‑minute mark.
Edge-browning option: Broil 2–3 minutes at the end for lightly caramelized tops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The meatballs turned out good. A little too much water in the meatballs but overall the recipe is quite good.
Thank you so much! I’m happy you enjoyed them!
Wonderful staple to many great meals. Easy recipe to use.
I’m so happy you liked it!
I omit the water from the meatballs and make them in the slow cooker for 7 hours in my IP on slow cook . They cone out perfect everytime
I love that tip!
I used Basmati rice and it cooked perfectly. I liked it a lot, but thought the amount of pepper overwhelmed any other flavors. I will use much less if I make it again.
Thank you for giving the recipe a try! You can definitely adjust the seasonings as you see fit. Hope you give it another try soon!
Looks good. I am reading that you can used cooked rice if you bake them? I see a lot of recipes using cooked rice? The reviews say they come out good.
Hi! I tested this with cooked rice and it didn’t really turn out well at all. The meatballs fell apart and the rice was very mealy. I don’t recommend.
I was running late so did them in my Pressure pan. 10 min @ 15 lbs pressure cool at end of the 10 min.
Thanks for sharing.
Melody
Great idea! I’m going to have to try my pressure cooker!
I haven’t had porcupine meatballs since junior high, 58 years ago. This is a Must Make!