Name: Porcupine Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 servings
Ingredients: Meatballs: 1 1/2 lbs ground beef, 1/2 cup uncooked long-grain white rice, 1 egg, 1/2 onion grated, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika; Sauce: 1 can (28 oz) tomato sauce, 1 1/2 cups beef broth, 1 tbsp Worcestershire, 1 tbsp brown sugar, 1 tsp Italian seasoning; Chopped parsley, to serve

Porcupine meatballs with rice simmered in tomato sauce

AI-generated recipe illustration

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Yield: 5 servings

Porcupine meatballs are the Depression-era charmer that kids still adore: beef meatballs with raw rice mixed right in, simmered in tomato sauce until the grains swell and poke out like little quills. The rice stretches a pound and a half of beef into dinner for five, which was the entire point in 1935 and remains a quietly great trick today. They braise gently in the sauce — no frying, no splatter — and come out tender enough to cut with a spoon, sitting proudly over mashed potatoes or buttered noodles.

Ingredients

Meatballs: 1 1/2 lbs ground beef, 1/2 cup uncooked long-grain white rice, 1 egg, 1/2 onion grated, 2 cloves garlic minced, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika
Sauce: 1 can (28 oz) tomato sauce, 1 1/2 cups beef broth, 1 tbsp Worcestershire, 1 tbsp brown sugar, 1 tsp Italian seasoning
Chopped parsley, to serve

How to make porcupine meatballs

Mix the meatball ingredients gently and roll into 15 golf-ball-size meatballs.
Whisk the sauce ingredients in a deep skillet or Dutch oven and bring to a simmer.
Nestle the meatballs into the sauce in a single layer.
Cover and simmer on LOW 40–45 minutes, gently turning once halfway, until the rice quills are tender and the meatballs hit 160°F.
Rest 5 minutes; the sauce thickens. Serve over mashed potatoes or egg noodles with parsley.

Make it your own

Ingredient	Swap	Good to know
White rice	Instant rice	Cut simmer to 30 minutes
Ground beef	Half beef, half pork	Softer, richer meatball
Tomato sauce	Condensed tomato soup + 1 cup water	The truly vintage school-lunch version
Stovetop	Slow cooker	LOW 5–6 hours, sauce and all

Storage & leftovers

Refrigerate in sauce up to 4 days; the rice keeps softening and the meatballs keep improving.

Freeze cooked meatballs in their sauce up to 3 months — a legendary make-ahead. Thaw overnight, reheat covered and low.

A few helpful answers

Does the rice really cook inside the meatball?

Yes — that's the magic and the name. The grains steam inside the meat during the covered simmer and swell outward into “quills.” Crunchy rice just means simmer longer.

Why are they called porcupine meatballs?

The protruding rice looks like porcupine quills, and Depression-era cooks knew a fun name got kids to eat stretched beef without complaint. It still works.

Can I brown the meatballs first?

Traditionally no — they braise pale and tender, and browning can crust the surface before the rice inside hydrates. Trust the simmer.

What do I serve them over?

Mashed potatoes are the diner classic; buttered egg noodles or crusty bread are equally sauce-worthy.

ESTIMATED NUTRITION · PER SERVING

420 calories · 31g protein · 28g carbohydrates · 20g fat · 1010mg sodium