Porcupine Meatballs

What You’ll Need

Here’s a glance at the ingredients you’ll need to make this porcupine meatballs recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

• Ground beef – I use a good quality, lean ground beef.
• White rice – Use uncooked, long-grain white rice.
• Egg – This helps to bind the meatball mixture together, plus it adds rich flavor.
• Shallot – Or use a yellow onion.
• Fresh parsley – A little bit of fresh herby green flavor is always so nice.
• Worcestershire sauce – It’s hard to replicate this flavoring that always adds so much flavor to dishes.
• Seasonings- Garlic powder, paprika, and simple salt & pepper.
• Olive oil – For greasing the baking dish.
• Tomato sauce – Use your preferred brand; this will be the base of the red sauce.
• Beef broth – This adds more beefy flavor, a nice addition to the red sauce mixture.

How to Make Porcupine Meatballs

Here’s my easy method for making porcupine meatballs. Find the detailed instructions in the recipe card lower down.

• Combine meatball ingredients. Add the ground beef, uncooked rice, egg, shallot, parsley, Worcestershire sauce, garlic powder, paprika, salt, and black pepper to a mixing bowl.
• Mix. Thoroughly mix all of the meatball ingredients until combined.

• Form the meatballs. Shape the meat mixture into balls and place them in a greased baking dish.
• Make the red sauce. Whisk together the tomato sauce and broth.

• Assemble. Pour the red tomato sauce mixture over the meatballs.
• Bake. Cover the baking dish with foil and bake for 45-50 minutes, then uncover it to bake a little longer.

Serve. Spoon the sauce over the meatballs, sprinkle with fresh parsley, and serve warm.

Tips & Variations

Here are a few tips and variation ideas that will help you make this recipe for porcupine meatballs:

• Use your hands. When it comes to meatballs, I believe that mixing the meat mixture with your hands is the best way to get everything evenly combined. But I also know that many people do not like to touch raw meat – if that’s you, just use a sturdy wooden spoon; you’ll do just fine.
• Try a different sauce. While the traditional preparation of porcupine meatballs calls for red sauce, you could give this dish a whole different flavor and appearance with a green pesto sauce.
• Try different meat. You can make this porcupine meatballs recipe with ground sausage in place of ground beef for a slightly different flavor. Choose a sweet or spicy version depending on your preference.
• Add vegetables. For a bit more color, flavor, and overall oomph, add diced bell pepper or chopped baby spinach to the pan when you cook the onion. Then stir it all into the rice and beef mixture.
• Do a double batch. Double this recipe for porcupine meatballs to serve more people – or freeze half for another meal.

Serving Suggestions

Serve porcupine meatballs for a comforting, filling main dish. Or offer them as a hot appetizer with plenty of toothpicks at a cocktail party. Here’s how to serve these meatballs:

• With a salad. Add to the table my Italian Chopped Salad, my mom’s fresh, crunchy Broccoli Salad, or this Arugula Beet Salad.
• Potatoes. Our family always requests mashed potatoes with this dish. Choose from my Buttermilk Mashed Potatoes or Classic Mashed Potatoes recipes. You could also do a Parsnip Puree.
• Over noodles. If you’re not a fan of mashed potatoes, buttered egg noodles are a great choice. Or you could serve them with spaghetti and plenty of grated parmesan cheese.
• With rolls. Soft Rhodes Rolls are a real treat when it comes to swiping up a dish like this!
• Side vegetable. A simple side vegetable like steamed broccoli, Roasted Asparagus or Grilled Asparagus, or buttery Candied Carrots is a welcome accompaniment to this hearty dish.
• Alongside other appetizers. Pop meatballs in a small slow cooker to keep them warm, and add them to a cocktail party buffet with toothpicks, along with other appetizers like my mom’s Shrimp Dip, Cheesy Stuffed Mushrooms, or a fun platter of this Shotgun Shells Recipe. Or choose from my many Appetizer Recipes.
• In soup. Save your leftover porcupine meatballs and pop them in my Italian Meatball Soup instead of the meatballs called for in the recipe.
• Make a Porcupine Meatball Sub. Add leftover meatballs and sauce to toasted hoagie rolls and melt some cheese over the top for an awesome lunch the following day!

How to Store & Reheat Leftovers

• Fridge – Place the cooled meatballs in an airtight container and store them in the fridge for up to 4 days.
• Freezer – Freeze these meatballs cooked or uncooked. For cooked meatballs, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw them in the fridge before reheating. For raw meatballs, place them on a cookie sheet in the freezer for 1 hour, then transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw the meatballs in the fridge before proceeding with the recipe.
• To Reheat – Place the meatballs in a skillet with some tomato sauce and gently reheat them over medium heat. Or just use the microwave, heating the meatballs gently in 20-second intervals.