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These porcupine meatballs are real comfort food. They're tender beef balls with rice tucked inside, all swimming in a tasty tomato sauce. Everyone gets excited when this lands on the table. It's perfect for nights when you want something homey and easy.
The first time my grandma made these, I laughed at the way the rice stuck out like little quills. Ever since, whenever it’s cold, this dish is the one everyone asks for in our house.
Tasty Ingredients
- Optional chopped parsley: sprinkle on top to give your meal a pop of color and a crisp taste
- Dried Italian seasoning: a mix of herbs that adds a cozy flavor
- Water: thins the sauce so rice gets soft and fluffy
- Tomato sauce: a simple canned sort with no sugar is best for clear flavor
- Worcestershire sauce: deepens the flavor with a savory note—pick kinds with fewer sweeteners
- Egg: lightly beaten to help everything stick together without being tough
- Salt and black pepper: kosher works best with cracked pepper for a real kick
- Minced garlic: fresh garlic really makes the kitchen smell amazing
- Finely chopped onion: white or yellow gives sweetness without being harsh
- Uncooked long grain white rice: this makes those signature pointy bits you want
- Ground beef: use 80 to 85 percent lean so things stay juicy
Easy Step-by-Step
- Finish and Plate:
- Right before serving, scatter parsley over everything if you’ve got some. Enjoy your meatballs warm with some bread, creamy potatoes, or noodles to soak up all the sauce.
- Let Them Gently Simmer:
- Place your skillet or big pan over low heat and cover it up. Keep an eye on things for about 45 to 50 minutes. Stir softly a couple of times so nothing sticks or burns and the rice fluffs up and pokes out.
- Make the Sauce and Pour:
- In a bowl, combine your tomato sauce, a bit of water, and herbs. Pour the whole thing over the meatballs, making sure everybody gets a bath in the sauce.
- Arrange in the Pan:
- Put all the meatballs gently in one layer in your pan so they don’t crowd each other. This way, the rice gets to poke out as it cooks.
- Roll the Balls:
- Shape your mixture into balls about an inch and a half wide. They should hold together but not be super tight.
- Combine for the Meatballs:
- In a roomy bowl, use your hands to gently mix ground beef, uncooked rice, onions, garlic, salt, pepper, eggs, and Worcestershire. Don’t squish it too hard so your bites stay light.
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I never skip Worcestershire when making these—they just wouldn’t be the same. Even my pickiest eaters finish their bowls, grinning at the funny rice spikes. There's always a scramble for seconds at our table.
How to Store
Let everything cool, then pop the meatballs into a sealed container in the fridge for up to three days. Freeze them too—just use parchment or portion out your servings to keep them from sticking together. Warm them back up in some sauce either on the stove or zap them in the microwave and add a splash of tomato sauce to keep things juicy.
Swaps and Options
Try ground chicken or turkey instead of beef for a lighter version, just hang onto the rice so you still get that porcupine look. Only got brown rice? Give it more time and add water so it cooks through. If you're out of Worcestershire, a little soy sauce with a pinch of sugar works as a sub for that deep taste.
How to Serve
These go great with mashed potatoes, buttered noodles, or plain rice for something filling. For veggies, grab steamed broccoli or peas. Or load up a bowl with grains, meatballs, and sauce for a cozy meal.
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Background
This quirky dish took off in the 1950s when pantry cooking was big and canned tomato products were a staple. The name comes from how the rice sticks out, just like little porcupine needles. It’s classic American comfort food that works for halal diets and family meals too.
Frequently Asked Questions
- → Why does this recipe include rice?
Adding raw rice to the meat mixture allows it to soak up the juices and sauce as it cooks, resulting in a unique texture that's both tender and filling.
- → Can brown rice replace white rice?
It's possible to substitute brown rice, but be aware it requires more time to cook and might not get as soft. White rice works best for this dish.
- → What are good sides for this dish?
Mashed potatoes, buttery noodles, or some fresh crusty bread make the perfect companions for this tomato-rich dish.
- → Could this dish be baked instead?
Definitely! Place it covered in the oven at 350°F (175°C) for about an hour. It’s a great alternative and works well.
- → How can I keep meatballs tender?
Don’t overmix the meat. Gently combine the ingredients and avoid working the mixture too much, as it can make the meatballs dense.
- → What's the best way to store leftovers?
Keep leftover meatballs in the fridge using a sealed container. They heat up wonderfully, and the flavors get even better by the next day.