Total TimePrep: 20 min. Cook: 1 hour
- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 pound ground beef
- 2 tablespoons canola oil
- 1 can (15 ounces) tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Porcupine Meatball Tips
Why are they called porcupine meatballs?Porcupine meatballs have been a family staple since the Great Depression (and even before that!). They're called porcupine meatballs because the rice pokes out of the meat while they're cooking, resembling the spiky animal.
What goes well with this recipe?These porcupine meatballs taste great over rice or on their own as a party appetizer. Serve them alongside these other fabulous appetizer recipes.
Can you freeze meatballs?Meatballs are a great meal to make ahead and freeze. Make sure they’re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. Try to remove as much air when wrapping to prevent freezer burn. Or if you’re using food storage containers, make sure you’ve left enough space in the container for liquid to expand as it freezes.
Nutrition Facts1 serving: 421 calories, 21g fat (6g saturated fat), 70mg cholesterol, 1317mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 24g protein.
Aug 3, 2020
This recipe is elevated from a 4 star to a 5 star with the following tweaks.... First, I only use 1/4 c water in the meat mixture, and add an egg to help bind the ingredients when mixing - otherwise they tend to fall apart. I use a quick rice. Also, I microwave the onion in a tsp of water for 1.5 minutes before mixing in with rest of ingredients. Most importantly, I make 1.5 times the sauce by increasing all of the ingredients by 1.5 except the water, which I leave at 1c. (I use Italian seasoned tomato sauce.) This way we have plenty of sauce, as we like to enjoy this dish over mashed potatoes. PS: Remember to cover the dish while cooking or your rice may not get done! (I made this mistake the first time I made them many years ago.)
May 21, 2020
Awesome recipe! Super good!.....for those who have crunchy rice....uniform meatball size (try using a cookie scoop) and/or forgetting the water are your likely culprits. This will work very well every time as written.
May 19, 2020
Tripled the recipe for a family dinner and it tasted so good. I used what we had at home so the sauce was a jar or spaghetti sauce and tomato paste with equal parts water. Then we also added two eggs. They were awesome. Would make again.
May 6, 2020
I always make mine in a crockpot. I thought, last minute, I wanted this and gave it a try. Sorry, was not happy. It looked odd, to not have an egg to hold together, but I gave it a shot.
May 1, 2020
Great recipe...will be making these more often for the grand babies.
Apr 30, 2020
I had some doubts while making this recipe exactly as directed as the meatballs were a bit mushy (might use less water next time) and a bit difficult to saute but after cooking them in the sauce, they were fantastic!! Anything you would like to add to the sauce will be absorbed by the rice and increase the flavor (garlic, hot sauce, a bit of parmesian). The other half and a guest (unexpected) raved about them and asked for seconds. This is definitely on my regular rotation for meals. Thank you so much for the recipe!!
Apr 27, 2020
Didn't turn out well. IF I ever make these again I will omit the water in the meatballs cause they fell apart. I will also omit the sugar, a little too sweet
Apr 21, 2020
I followed this recipe except I used 1 can campbells soup, a small can of tomato sauce and omitted the sugar. Turned out delicious. I will make again.
Apr 19, 2020
I make this in my pressure cooker. No frying. Delicious
Apr 14, 2020
Good recipe but use instant rice instead and don't add water to mixture. I found using regular rice, the rice doesn't cook thoroughly.