Make Soft, Tender and Juicy Porcupine Meatballs at home

A quirky variation on a basic meatball recipe is porcupine meatballs.

With ground beef, rice, onion, and seasonings, these delectable meatballs are then cooked in a hearty tomato sauce. So flavorful and delectable, and done in about one hour!

For a quick meal, combine this simple Porcupine Meatballs recipe with a Caesar salad and some 30 Minute Dinner Rolls.

If you have a hectic schedule—and who doesn’t?—baked meals are the best. For a comprehensive, delectable, and simple lunch, these porcupine meatballs are ideal since they can be made in advance.

Additionally, while they bake, you may prepare a traditional wedge salad, a pot of rice, or some mashed potatoes.

The only difference between Porcupine Meatballs and a traditional meatball recipe is that rice is added to the meat mixture before cooking.

These meatballs take on the appearance of a small “porcupine” as the rice protrudes. I adore the meatballs’ rice-textured consistency. They become incredibly soft, sensitive, and juicy throughout as a result!

Porcupine Meatball Recipe

Even your kids will enjoy helping you create these meatballs because they are so simple to make. Having your children assist in dinner preparation is a terrific approach to getting them to try different foods.

Your little ones will feel good about helping with the family’s meal preparation in addition to helping you out!

1. Combine the ingredients for the meatballs and shape them into balls. Meatballs should be put in a casserole dish.
2. Pour the sauce’s components into a bowl and top with the meatballs.
3. 350°F for one hour of baking

While many recipes call for raw rice, I prefer cooked rice and either use leftovers or buy pre-cooked rice. This recipe works with any type of rice.

How are porcupine meatballs served?

These meatballs are wonderful over mashed potatoes or with a side of easy oven-roasted potatoes, but I personally love them over rice.

Instead of tomato sauce, I substituted a mushroom soup sauce and served it with pasta. Both are equally fantastic ways to use the same recipe while making little adjustments to suit your family’s preferences or create something new.

Combine 1 can of mushroom soup, 1 cup of beef broth, 1/2 cup of milk, 1/2 cup of sour cream, and 1/2 teaspoon of garlic powder to make the mushroom soup sauce. Pour over meatballs after smoothing out the mixture. As indicated, bake.

Can Porcupine Meatballs Be Freeze?

Yes! These porcupine meatballs will freeze nicely, much like my favorite meatloaf recipe!

Before baking, you can prepare the meatballs and freeze them (make sure your rice is cold before combining).

Roll the meatballs on a cookie sheet with parchment paper, then freeze. Once frozen, you may store them in a zip-top bag or another container until you’re ready to use them while storing the sauce in another.

You may also bake them first, freeze them afterward, or freeze the leftovers.

These porcupine meatballs are an unstoppable force in the culinary world thanks to their ease of preparation and incredible flavor.

This porcupine meatball dish will become a staple in your menu rotation if you’re looking for the ideal weeknight meal that will satisfy even your pickiest visitor!

Porcupine Meatballs

juicily spiced tomato sauce cooked with tender rice meatballs.

Ingredients

• 1 pound of ground beef
• ½ cup cooked long grain rice
• ¼ cup onion diced
• ½ teaspoon garlic powder
• 2 tablespoons parsley fresh
• 1 tablespoon Worcestershire sauce
• 1 egg

sauce:

• 1 can (10 oz) condensed tomato soup undiluted
• 1 cup vegetable juice such as V8
• ½ teaspoon garlic powder
• 1 cup tomato sauce
• ½ teaspoon Italian seasoning
• salt and pepper to taste
• chopped parsley, for garnish

Instructions

1. Set the oven to 350°F.
2. Mix the ground beef, rice, onion, Worcestershire, garlic powder, parsley, salt, and pepper in a sizable bowl until just mixed.
3. Form the mixture into 20 or so balls. In a 2 qt. baking dish put the item.
4. Pour the meatballs with the sauce after combining all the ingredients.
5. Bake uncovered for one hour. Add parsley, salt, and pepper as garnish. Serve with mashed potatoes or rice.

Nutrition information

Serving: 5meatballs | Calories: 294 | Carbohydrates: 27g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg