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    TaraTeaspoon » Recipes » Main Dish

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    Porcupine Meatballs with Rice

    Published: Sep 9, 2024 · Updated: Oct 7, 2024 by Tara Teaspoon

    Jump to Recipe Pin Recipe
    oven baked porcupine meatballs pin
    baked porcupine meatballs pin
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    Porcupine Meatballs with Rice
    Porcupine Meatballs with Rice
    classic porcupine meatballs pin

    This classic Porcupine Meatball recipe is simple to make with 25 minutes of prep time, and guaranteed to be loved by the whole family. It's inspired by my mom's foolproof recipe that she made frequently when I was growing up.

    Be sure to add it to your meal prep list of easy dinners. It stores and freezes beautifully.

    beef meatballs with rice in tomato sauce with fresh parsley on top

    I love this updated version of meatballs with rice. The recipe was handed down from my mom, and we make it all the time because the family devours these meatballs!

    This recipe is tried and true and guaranteed to work in your kitchen, just like my variation, Moroccan Porcupine Meatballs with delicious global flavors.

    If you love baked dinners get into this Tater Tot Meatball Casserole. And Pesto Italian Meatballs are always a hit. For adventurous eaters, they'll love Thai Chicken Meatballs.

    Jump to:
    • Why this recipe works
    • What are Porcupine Meatballs?
    • Ingredients
    • How to make Porcupine Meatballs
    • Expert tips
    • Flavors in classic meatballs with rice
    • Storage and Freezing Instructions
    • Variations and Substitutions
    • What to serve with meatballs with rice recipe
    • How does the rice cook inside?
    • FAQs
    • More meatball recipes
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    Porcupine balls are a timeless, savory meal. An easy oven-dinner of meatballs with rice cooked right inside and a delicious tomato sauce. Need more reasons to love this recipe?

    • Meal Prep: The chopping, measuring and prep can be done ahead of time for this recipe, making it perfect for a quick weeknight meal.
    • Foolproof Meatballs: This recipe works every time, and you get tender and delicious meatballs in savoy sauce.
    • Fun for the Family: Kids and adults love how the rice pops out of the meatballs to look like a porcupine!

    I took out the processed canned tomato soup, but my classic porcupine meatballs recipe still has the delicious taste from my childhood, with a flavorful tomato and green pepper sauce.

    Plus, find my vegetarian and vegan versions below. The entire family can enjoy this dinner, even with varied diets.

    spoon with beef meatball on it with tomato sauce

    What are Porcupine Meatballs?

    Porcupine Meatballs are beef meatballs mixed with rice, simmered in a flavorful tomato sauce. As they cook, the rice pokes out, resembling little porcupine quills—hence the name!

    This dish has a long history, dating back to the Great Depression, when families found creative ways to stretch ingredients. Adding rice to ground meat (beef, lamb, or pork) was a clever way to extend the meat and make it more filling while using less of the pricier protein.

    I grew up loving porcupine meatballs, which were often simmered in canned tomato soup. Today, I make them with a homemade tomato sauce, but the idea remains the same—an easy, affordable meal that doesn’t skimp on taste.

    The quirky name (we used to just call them Porcupine Balls) may prompt a few chuckles at the dinner table, but they’ll be quickly forgotten as everyone eats this delicious and comforting dish.

    ingredients for porcupine meatballs tomato sauce

    Ingredients

    For the Meatballs:

    • Long grain rice: Adds texture and helps create the signature "porcupine" look as the rice expands during cooking.
    • Hot water: softens the rice so it cooks evenly inside the meatballs.
    • Ground beef: I prefer using 80/20% ground beef for flavor and moisture.
    • Yellow onion: Adds the main savory flavor to the meatballs.
    • Garlic: I like to keep peeled garlic cloves on hand in the fridge for easy prep.
    • Seasonings: Use pantry staples like dried parsley, black pepper, salt, and cayenne to add classic flavor to the meatballs.

    For the Tomato Sauce:

    • Tomatoes: I use a 15-ounce can of each diced tomatoes and tomato sauce to create a silky, savory and robust simmer sauce.
    • Flour: You can swap the all-purpose flour for gluten-free all-purpose flour here.
    • Water: Loosens the flour to ensure even distribution in the sauce.
    • Yellow onion: Finely chop the onion so it adds savory flavor without big pieces.
    • Garlic: I use a garlic press to quickly mince garlic.
    • Green bell pepper: This color of bell pepper adds the nostalgic, savory flavor the the dish.
    • Worcestershire sauce: Infuses the sauce with a savory, umami-rich depth.
    • Sugar: This helps the sauce mimic the sweet flavor of canned tomato soup and balances the acidity of the tomatoes.
    • Seasonings: Use celery seed and salt to simply flavor the sauce with authentic taste.
    • Fresh parsley: This is optional and adds a nice fresh burst of color and flavor the the finished dish.

    How to make Porcupine Meatballs

    To make porcupine meatballs follow these steps.

    1. In a bowl, combine rice and hot water. Let it sit for 20 to 25 minutes.
    2. Heat the oven to 375°F.
    3. While the rice is soaking mix meatball mixture, then, after 20 minutes, add the soaked rice and water to the beef mixture.
    4. Form the mixture into 10 meatballs.
    5. Make tomato sauce then add the sauce and meatballs to the baking dish.
    6. Cover the dish tightly with foil and bake for 1 hour.
    7. Bake uncovered for 20 minutes.
    8. Garnish with chopped parsley, if desired, and serve.

    Here are some illustrated instructions for assembling this easy casserole dinner. You'll find detailed measurements and times in the recipe card below.

    rice soaking in water in a bowl on marble surface
    1. Step 1: Combine the rice and water to let the rice soak and soften.
    meatball mixture with rice in a bowl
    1. Step 2: Combine all the meatball ingredients, mix and form the meatballs.
    Sauce for porcupine meatballs in casserole dish.
    1. Step 3: Spread the tomato sauce in the bottom of the baking dish.
    beef meatballs in baking dish ready to go in the oven
    1. Step 4: Bake the meatballs and sauce covered for 1 hour, then uncovered for 20 more minutes.

    Expert tips

    • Swapped the canned soup for regular tomatoes and seasonings.

    Mom's recipe for old fashioned porcupine meatballs used Campbell's tomato soup as the simmering sauce and she nestled green peppers (a 70's recipe staple!) in the sauce for the rice and beef meatballs to cook in.

    My pantry looks different than my mom's did in the 70's. I rarely have canned soup around and don't really want the additives in my casserole, so I've used diced canned tomatoes and tomato sauce. They add a juicy, bright tomato flavor!

    I re-created Campbell's condensed tomato soup, but from pantry staples, so you know you'll probably have all the ingredients on a Wednesday night!

    • Use 80/20 ground beef for the best texture and flavor.

    The perfect balance of 80 percent lean meat and 20 percent fat creates a great texture for porcupine meatballs.

    With rice or without, you'll want to choose the right ground beef for your meatballs. I choose a lean beef.

    The Beef It's What For Dinner experts call for 93/7% lean ground beef for meatballs, plus a binder (like egg). That means 93 percent lean meat and 7 percent fat, therefore, this cut has less total fat and is considered a lean cut of beef.

    They also say 80/20 is great. I agree, this percentage range for ground beef works well to keep the meatballs moist and tender. Especially because I'm not adding an egg or other moisturizing binders to porcupine balls.

    Flavors in classic meatballs with rice

    I distinctly remember the waft of green peppers as these meatballs cooked when I was a child. That flavor adds such nostalgia to this dinner.

    I've left those in as well as added some Worcestershire sauce. Some recipes from the era call for that, and I really like just a bit in the tomatoey sauce the meatballs cook in.

    Instead of canned tomato soup, I use diced canned tomatoes. I think they add a clean, fresh taste to the sauce, and the juiciness helps cooked the rice.

    porcupine meatballs with rice in tomato sauce with parsley

    Storage and Freezing Instructions

    Make meatballs ahead of time: Having a batch of frozen meatballs on hand is a lifesaver for busy weeknights. Assemble the dish, then before baking wrap and freeze the dish. These flavorful meatballs can go straight from the freezer to the oven. Increase the initial baking time to about 1 hour 25 minutes.

    Storing leftover meatballs: Leftover cooked meatballs can be stored in the fridge for up to 4 days. Just wrap them tightly. When it’s time to reheat, pop them in the microwave for about 2 minutes or heat them in the oven until warmed through.

    Freezing meatballs: Yes, you can definitely freeze these! For best results, I suggest freezing the meatballs before cooking. Freeze the entire assembled dish, or freeze uncooked meatballs on a parchment-lined baking sheet for 1 hour, then transfer them to an airtight freezer bag or container. They’ll stay at their best for 3 to 4 months. Freeze the sauce separately in a ziptop freezer bag. Thaw everything in the fridge for a few hours before assembling to bake.

    Reheating meatballs: Whether you’re reheating from frozen or thawed, these meatballs are super easy to warm up. To thaw cooked-frozen meatballs place the in the refrigerator overnight. Reheat in a 350ºF oven until heated through. Reheat cooked, chilled meatballs in the microwave for about 2 minutes.

    Variations and Substitutions

    • Vegetarian or Vegan version:

    Right up front I'm going to tell you the vegetarian version of this meatballs recipe isn't "balls" at all! I created a baked stew for her with all the flavor elements to eat over a bed of rice. Each bite tastes so much like the meaty version, sans the beef! Plus this is easily halved if you don't want a family batch of the same recipe.

    • Make the tomato sauce as written.
    • Cut up about 4 cups cauliflower, broccoli into 1-to-2-inch pieces.
    • In a casserole dish add vegetables and 1 can of drained chickpeas.
    • Add dry or fresh parsley if desired.
    • Cover casserole dish tightly with foil and bake at 375ºF for 1 hour.
    • Serve over cooked white rice.
    • Different protein:

    You can use ground beef, ground lamb, or ground pork for these meatballs. If you wanted to try ground chicken or turkey, I suggest adding 3 to 4 tablespoons olive oil to the meat mixture because they are too lean.

    • Spice things up:

    You can use different spices to make these meatballs unique. Try my Moroccan Porcupine Meatballs version with fun flavors.

    • Make them Gluten-Free:

    Simply swap the all-purpose flour for a 1:1 gluten free flour to make these gluten-free.

    What to serve with meatballs with rice recipe

    Make side dishes while the oven is tied up cooking these heavenly meatballs with rice in them.

    • Quick Sourdough Bread
    • Classic Dinner Rolls
    • Orange Glazed Carrots
    • Browned Butter Green Beans
    • Fluffy Mashed Potatoes

    Also try Shredded Brussels Sprouts, Roast Parsnips, and mashed potato recipes with flavorful mix ins as complimentary side dishes to these meatballs.

    How does the rice cook inside?

    Raw, uncooked rice is mixed right into the beef mixture in these porcupine meatballs. It simply simmers and cooks with the moisture of the sauce and meatball ingredients.

    I like my porcupine meatballs a little bigger in size and the rice wasn't getting perfectly cooked inside the larger balls.

    I simply added the step of soaking the rice in the water while I assemble the rest of my ingredients. Only about 20 minutes.

    This softens the rice just a little and it cooks completely by the end of the cooking time. The meatballs and sauce cook covered so they steam and simmer, for about an hour. Then I uncover them to let the tops brown just a bit.

    FAQs

    Can I make porcupine meatballs in the slow cooker?

    You can certainly cook these meatballs and sauce in the slow cooker. Let the meatballs and sauce cook on high for 4 to 4 ½ hours until cooked through and done. (Meatballs should be cooked to an internal temperature of 160ºF)

    What is the best ground beef to use for meatballs?

    80/20 lean ground beef is the percentage range for ground beef that works well to keep the meatballs moist and tender. Especially because there is no egg or other moisturizing binders in the porcupine meatballs.

    Do you need to cook the rice separately in porcupine meatballs?

    No need to cook the rice separately. I suggest soaking the rice for 20 minutes in warm water before adding it to the meat mixture so that it cooks to a tender texture while in the oven.

    How do you keep the meatballs moist?

    To keep the meatballs moist use 80/20 percent ground beef so there is a bit more fat in the mixture. These meatballs are cooked in a sauce, which also prevents them from drying out.

    Can you use other meat besides beef in porcupine meatballs?

    Yes you can use different ground meat. I suggest ground lamb, or ground pork in place of the beef. Using turkey or chicken will result in dry meatballs unless you add extra fat.

    More meatball recipes

    • The Best Mexican Meatballs With Chipotle And Adobo
    • Close up of cooked Thai chicken meatballs in a serving bowl
      Favorite Thai Chicken Meatballs
    • Chicken meatballs with cumin and orange on a cutting board
      Chicken Meatballs with Cumin and Orange
    • barbecue meatballs subs with crispy onions and pickles
      Homemade BBQ Meatball Subs In Under An Hour

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    feature image of porcupine balls with rice cooked inside in tomato sauce

    Porcupine Meatballs

    Tara Teaspoon
    These might have a funny name, but porcupine meatballs are simply delicious beef meatballs made with white rice, slowly cooked in tomato sauce. Stretch a pound of beef into a family meal, plus you can make these in advance.
    4.75 from 28 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 1 hour hr 25 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Dinner
    Servings 10 large meatballs

    Ingredients
      

    Meatballs

    • ½ cup long grain rice
    • ½ cup hot water
    • 1 pound lean ground beef (I used 80/20)
    • ½ cup finely diced yellow onion
    • 2 cloves garlic (minced)
    • 1 tablespoon dry parsley (or 2 tablespoons fresh parsley)
    • ½ teaspoon black pepper
    • ¾ teaspoon kosher salt
    • ⅛ teaspoon cayenne ((optional))

    Tomato Sauce

    • 1 can (15-ounce) diced tomatoes
    • 1 can (15-ounce) tomato sauce
    • 1 tablespoon all-purpose flour
    • 2 tablespoons water
    • ½ cup finely diced yellow onion
    • 1 clove garlic (minced)
    • ¾ cup diced green bell pepper
    • 1 tablespoon worcestershire sauce
    • 2 tablespoons granulated sugar
    • ½ teaspoon celery seed
    • ½ teaspoon kosher salt (SEE NOTE BELOW)
    • Flat leaf parsley for garnish, if desired

    Instructions
     

    Make the meatballs

    • In a medium bowl, combine rice and hot water. Let sit for 20 to 25 minutes.
    • Heat oven to 375°F.
    • While rice soaks, in a large bowl combine the ground beef, onion, garlic, parsley, pepper, salt and cayenne. When rice has soaked 20 minutes add the rice and the water. Mix until everything is evenly distributed.
    • Form mixture into 10 meatballs (they will be about ⅓ cup each). Place the meatballs in a 3-qt or 9-by-13-inch baking dish. Set aside while you make the sauce.

    Make the sauce & cook

    • In a separate bowl combine diced tomatoes and tomato sauce. Stir together the water and flour and add to tomatoes. Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt.
    • Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.
    • Garnish with chopped parsley if desired and serve.

    Notes

    Meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat in a foil-covered dish in a hot oven or in the microwave.
    GLUTEN-FREE: Make the sauce gluten-free by using GF-all-purpose flour in place of the wheat flour. 
    SALT: Many canned tomato sauces have a great deal of sodium which will make your final dish saltier. If you taste your tomato sauce and find it salty, just reduce the amount of kosher salt called for in the recipe.
    VEGETARIAN: See the post for a vegetarian and vegan option for this recipe.

    Nutrition

    Serving: 1gCalories: 144kcalCarbohydrates: 18gProtein: 12gFat: 3gSaturated Fat: 1gCholesterol: 28mgSodium: 797mgPotassium: 524mgFiber: 2gSugar: 7gVitamin A: 366IUVitamin C: 14mgCalcium: 43mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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      4.75 from 28 votes (12 ratings without comment)

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    1. Ruby Neff says

      July 26, 2020 at 9:25 pm

      Looks hearty and yummy! I also love the tip on what kind of beef to use.

      Reply
    2. Britney says

      August 18, 2020 at 6:17 pm

      My mom used to make something like this, and these meatballs took me right back! So fresh and flavorful!

      Reply
    3. Jen says

      September 10, 2020 at 1:56 pm

      This is so easy! I’ve been using frozen meatballs just because before I thought it was time consuming and labor intensive but it totally isn’t! So delicious!

      Reply
    4. Amanda says

      September 10, 2020 at 6:24 pm

      By far the best meatballs I have had in my life they were a huge hit!

      Reply
    5. Jamie says

      September 10, 2020 at 6:49 pm

      Oh my gosh! These reminded me of the ones my mom made when I was growing up!!

      Reply
    6. Beth says

      September 11, 2020 at 9:54 am

      Oh my goodness these look so delicious and tasty! I can't wait to make these! My family is going to love them!

      Reply
    7. Toni Dash says

      September 11, 2020 at 10:00 am

      I love these!! Sounds so good and so easy to make! Thanks for sharing the recipe!

      Reply
    8. Sandra | A Dash of Sanity says

      September 14, 2020 at 3:00 pm

      This is such a perfect weeknight meal!!

      Reply
    9. Sara Welch says

      September 14, 2020 at 5:27 pm

      Looking forward to enjoying these with spaghetti for dinner tonight; looks so bold and flavorful! Yum!

      Reply
      • Jaq says

        March 14, 2022 at 9:38 am

        Try them on egg noodles. Delicious!

        Reply
    10. Mia says

      January 01, 2021 at 9:35 pm

      My mother used to make these when I was young. What a fresh new take on those. This new recipe is a new favorite! Thank you!

      Reply
    11. Megan Palmer says

      January 05, 2021 at 9:15 pm

      I love meatballs! Sometimes mine are dry any tips to help that?

      Reply
    12. Sharon says

      August 15, 2022 at 3:49 pm

      My rice was crunchy. I did just what the recipe called for soaked my rice for twenty minutes, cooked my covered meatballs for one hour, took off the foil cooked for fifteen minutes and my rice was still way under cooked. Loved the flavor, delicious, but next time I will use minute rice and cook them for thirty minutes.

      Reply
      • Tara Teaspoon says

        August 18, 2022 at 6:28 pm

        Sharon I'm so sorry to hear the rice was crunchy! I haven't had that happen before. Your beef may have been a bit more lean than mine, but I think your adjustments sound good. Minute rice may get a big too soft, however you may enjoy that. But cooking them longer covered could also help. Thanks for your comment.

        Reply
      • Sharon K Hemmeter says

        August 18, 2022 at 8:58 pm

        I cooked them way to long because the meatballs were very tough. my mother made these often at our house, she used minute rice, having six hungry kids to feed we would come indoors wanting dinner, it was ready in thirty minutes and delicious with mashed potatoes and cooked carrots. But like I said, the flavor...YUMMY! thanks Tara

        Reply
    13. Wendy says

      January 22, 2024 at 8:53 pm

      My kids all loved this recipe! They are very picky eaters. Thank you Tara!!

      Reply
    14. Julie says

      March 03, 2025 at 5:58 pm

      These meatballs were delicious. I meal prepped the recipe on Sunday and had these for lunch/dinner throughout the week. I will double the batch next time and freeze portions.

      Reply
      • Tara Teaspoon says

        March 04, 2025 at 10:45 am

        They are so great for leftovers! Glad you enjoyed them.

        Reply
    oven baked porcupine meatballs pin
    baked porcupine meatballs pin
    classic porcupine meatballs pin
    Porcupine Meatballs with Rice
    Porcupine Meatballs with Rice
    classic porcupine meatballs pin

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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