This is the way most grandmothers made them—slowly simmered in a covered skillet, filling the house with that unmistakable smell of supper.
1 ) Step:
In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, salt, pepper, garlic powder, Worcestershire sauce, and egg. Mix gently with your hands until everything is just combined. Overmixing will make the meatballs tough, and these are meant to be tender.
2 ) Step:
Shape the mixture into meatballs about the size of a golf ball. Don’t pack them too tightly—loose is better here.
3 ) Step:
Place the meatballs in a single layer in a large, deep skillet or Dutch oven. In a separate bowl, stir together the tomato sauce and water or broth, then pour it gently over the meatballs.
4 ) Step:
Bring the sauce to a gentle simmer over medium heat. Once bubbling lightly, reduce the heat to low, cover, and let them cook for about 45–50 minutes. Resist the urge to stir often; just give the pan a gentle shake once or twice to prevent sticking.
5 ) Step:
As they cook, you’ll see the rice begin to poke out, creating that classic porcupine look.
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Old-Fashioned Porcupine Meatballs Recipe | Classic Comfort Food Dinner
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Oven-Baked Porcupine Meatballs (Hands-Off Comfort)
If you prefer the oven—or need to free up stove space—this method works beautifully.
Preheat your oven to 350°F (175°C). Prepare the meatball mixture as described above and place the shaped meatballs in a baking dish.
Mix the tomato sauce and water or broth, then pour it evenly over the meatballs. Cover the dish tightly with foil and bake for 1 hour, removing the foil during the last 10 minutes if you’d like the tops slightly browned.
The result is every bit as tender and comforting as the stovetop version.
The Sauce: Simple, Savory, and Perfect
The tomato sauce may seem plain, but it’s exactly what this dish needs. As the meatballs cook, the rice absorbs the sauce, thickening it naturally and infusing each bite with rich flavor.
Some families added a pinch of sugar to balance the acidity, while others stirred in a spoonful of tomato paste for depth. You can adjust it to taste, but the beauty lies in its simplicity.
What to Serve with Porcupine Meatballs
Back in the day, these meatballs were rarely served alone. They were part of a full, comforting plate.
Classic pairings include:
Creamy mashed potatoes
Buttered egg noodles
White rice
Steamed green beans or peas
Simple side salad with vinegar dressing
And always, always with a slice of bread to mop up the sauce.
Storage and Reheating
Porcupine meatballs are even better the next day, once the flavors have had time to settle.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or sauce to keep them moist.
They also freeze beautifully. Let them cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips from an Old Kitchen
Use uncooked rice—that’s what creates the porcupine effect.
Don’t overmix the meat.
Keep the simmer gentle; boiling can make the meatballs fall apart.
If the sauce thickens too much, add a little water during cooking.
Why This Recipe Still Matters
In a world of complicated recipes and endless options, porcupine meatballs remind us that food doesn’t have to be fancy to be meaningful. This is a dish born from care, thrift, and love—the kind of meal that stretches, nourishes, and comforts all at once.
When you make these meatballs, you’re not just cooking dinner. You’re carrying forward a piece of kitchen history, one gentle simmer at a time.
Frequently Asked Questions
Can I use brown rice instead of white?
Brown rice takes longer to cook and may stay crunchy. White rice is recommended for best results.
Can I use ground turkey or pork?
Yes, but ground beef gives the most traditional flavor. If using lean meats, add a splash of oil for moisture.
Do I have to use tomato sauce?
Tomato sauce is classic, but tomato soup or crushed tomatoes can work with minor adjustments.
Why are my meatballs falling apart?
They may be overmixed or simmered too vigorously. Gentle heat is key.
Can I make these ahead of time?
Absolutely. They reheat beautifully and taste even better the next day.
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