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Porcupine meatballs in a steel skillet with a serving spoon
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4.75 from 8 votes

Old-Fashioned Porcupine Meatballs Recipe

One pot dinner magic, Porcupine Meatballs are loaded with flavor and simmered in a savory tomato sauce that's simply magical.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $10

Equipment

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

Meatballs can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.
Alternatively, you can freeze cooked porcupine meatballs in an airtight container for up to 3 months.

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 release
Slow Cooker: Low 6–7 hours (or High 3–4 hours)
Instant Pot
  1. Add tomato sauce, broth, and Worcestershire to the pot.
  2. Place meatballs in a single, even layer (stack gently if needed—don’t pack). Spoon a little sauce over.
  3. Seal and cook 8 minutes on High Pressure. Allow 10 minutes natural release, then quick release.
  4. 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.
Slow Cooker
  1. Whisk sauce ingredients in the crock.
  2. Nestle meatballs in a single layer (a slight overlap is fine).
  3. 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
  1. 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.
  2. Arrange meatballs in a single layer; pour remaining sauce over the top. Cover tightly with foil.
  3. Bake covered 45–50 minutes.
  4. Uncover and bake 10–15 minutes more until meatballs are cooked through and rice is tender.
  5. 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

Calories: 380kcal | Carbohydrates: 40g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 1432mg | Potassium: 990mg | Fiber: 3g | Sugar: 16g | Vitamin A: 775IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 5mg