Homestyle Porcupine Meatballs Treat
I remember my mom making these meatballs when I was a kid. She called them porcupine meatballs because the little grains of rice would poke out when they were done cooking. It was one of those simple dinners that always felt special.
This recipe brings back that warm, cozy feeling. It’s a classic for a reason. Simple ingredients, easy steps, and a final dish that makes everyone happy.
You don’t need to be a fancy chef to make these. If you can mix stuff in a bowl, you can make these meatballs. Let’s get to it.
Homestyle Porcupine Meatballs
What You’ll Need
For the Meatballs:
- 1 pound ground beef (80/20 works great)
- 1/2 cup uncooked long-grain white rice
- 1/4 cup finely chopped onion
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
For the Sauce:
- 1 can (10.75 oz) condensed tomato soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (optional, for a little sweetness)
Tools You’ll Use
- Large mixing bowl
- Large skillet or Dutch oven with a lid
- Measuring cups and spoons
- Spatula or wooden spoon
How to Make Porcupine Meatballs
Step 1: In a large bowl, gently mix the ground beef, uncooked rice, chopped onion, egg, salt, pepper, and garlic powder. Use your hands, but don’t overmix or the meatballs will be tough.
Step 2: Form the mixture into 12 to 15 meatballs, about 1.5 inches each.
Step 3: Heat the skillet over medium-high heat. You can add a little oil if your pan isn’t non-stick. Carefully place the meatballs in the pan and brown them on all sides. You don’t need to cook them through yet.
Step 4: Once browned, remove the meatballs from the skillet and set them on a plate.
Step 5: Pour off any excess grease from the skillet. Reduce the heat to medium.
Step 6: Add the tomato soup, beef broth, Worcestershire sauce, and brown sugar (if using) to the skillet. Stir everything together until the sauce is smooth.
Step 7: Carefully place the browned meatballs back into the sauce.
Step 8: Bring the sauce to a simmer. Then, reduce the heat to low, cover the skillet, and let it cook for 45 to 60 minutes. The meatballs should be cooked through and the rice should be tender.
Pro Tips from My Kitchen
- Don’t Pack the Meatballs: When you roll the meatballs, be gentle. If you pack them too tightly, they can become dense and tough. A light hand is key.
- Use the Right Rice: Stick with long-grain white rice. Instant rice will turn to mush, and brown rice won’t cook in time, leaving you with crunchy bits.
- Browning is Flavor: Don’t skip browning the meatballs. That little crust you create on the outside adds a ton of deep, rich flavor to the finished dish. It makes a big difference.
Substitutions and Variations
| Change It Up | How to Do It |
|---|---|
| Different Meat | Use ground turkey or pork |
| Gluten-Free | Use a gluten-free Worcestershire |
| Add Veggies | Add diced bell peppers or celery |
| Spicier Sauce | Add a pinch of red pepper flakes |
Make-Ahead Tips
You can mix and roll the meatballs a day ahead. Just store them in an airtight container in the fridge.
You can also freeze the uncooked meatballs. Place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. They can go straight from the freezer into the browning pan, just add a few extra minutes.
What Goes with These Meatballs?
These are great on their own, but they pair well with simple sides.
| Serving Suggestions |
|---|
| Mashed Potatoes |
| Steamed Green Beans |
| Egg Noodles |
| A Simple Green Salad |
Nutrition and Diet Info
This is just an estimate, but it gives you a general idea.
| Nutrition Facts (Approximate) |
|---|
| Calories |
| Protein |
| Carbs |
| Fat |
For different diets, you can make some simple swaps. Use ground turkey for less fat. To lower the carbs, you could try using finely riced cauliflower, but the texture will be very different.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, you can pop them in the microwave or gently warm them in a saucepan on the stove. Add a splash of water or broth if the sauce has gotten too thick.
Frequently Asked Questions
Q1. Why are my meatballs falling apart?
Ans: This can happen if the mixture is too wet or if you don’t have enough binder. Make sure you’re using a large egg. Also, be gentle when browning them in the pan.
Q2. Can I make this in a slow cooker?
Ans: Yes. Brown the meatballs on the stove first. Then, place them in the slow cooker, pour the sauce over top, and cook on low for 4-6 hours.
Q3. My rice is still crunchy. What did I do wrong?
Ans: It just needs more time to cook. Make sure the meatballs are covered and simmering on low heat. If needed, add a little more beef broth or water and let them cook for another 15-20 minutes.
Wrapping Up
This is one of those recipes that’s all about comfort. It’s not fancy, but it’s delicious and fills the house with a great smell.
Give these porcupine meatballs a try. I think you’ll really like them.
If you make them, drop a comment below and let me know how they turned out. I’d love to hear from you.
