Porcupine Meatballs The Best

A classic favorite from my childhood and one of the tastiest comfort foods!

The BEST Porcupine Meatballs!

Why are they called porcupine meatballs (or as we always just called them “porcupines”)? Obviously they’re no actual porcupine meat included in the ingredients, rather it’s how the rice in the meatballs pokes out while cooking giving them a porcupine-like appearance. This dish became very popular during the great depression because it only required a few basic ingredients. Traditionally they were made with ground beef, rice, onion and canned tomato soup. My mom made these quite frequently for us growing up so now they are one of the dinners from home I crave. I think of them as more of a “stuffed pepper meatball” because this version includes bell pepper which isn’t so traditional. But I would say it’s a must! Here I adapted my Mom’s recipe but have also included egg for binding, a few extra seasonings, and have browned them for a little more flavor. But if you want to keep it perfectly simple you can skip the browning and they’re still exceptionally delicious.

Porcupine Meatball Recipe Ingredients

Ground beef: Use 85 to 90% lean. Jasmine rice: Regular long grain white rice works great too it just takes a little longer to simmer until tender (about 10 minutes). Rice is added dry and cooks right in the meatballs. Yellow onion: Be sure to mince small so they cook through. They aren’t sautéed beforehand. Green and red bell pepper: You can actually use any color you have on hand, these are just my preference here. Garlic: A not-so-typical ingredient here, but how do we leave out garlic? I’m all about layering up the flavor. Parsley: This is added to both the meatballs and sauce for some fresh, lightly herby flavor. Italian seasoning: If you don’t have this on hand just use 1/2 tsp dried basil and 1/2 tsp dried oregano. Egg: This is used to help hold the meatballs together. It’s not very traditional in porcupine meatballs but I think it helps bind better. Salt and pepper: I listed the amounts I like but if they seem off from what you are used to, use what you prefer. Olive oil: A little of this is used to help brown the meatballs. Tomato sauce: You can use 2 (15 oz) cans or 4 (8 oz) cans. Chicken broth: Most every recipe will use water, but why not upgrade the flavor with broth? Worcestershire sauce: Just a hint of this adds a great depth of background flavor.

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How to Make Porcupine Meatballs – Stovetop Method

How to tell when they are done?

The cooked meatballs may have a slightly reddish color to them because of the red sauce they’re cooked in, so to be perfectly safe, test temperature to 160 degrees in center of meatballs on an instant read thermometer.

Can they be cooked in the oven?

Yes. If you’d prefer to bake instead of using the stovetop method:

Skip the browning. Pour the sauce over the formed meatballs in a large baking dish (such as a lasagna pan). Cover with foil and bake 350 degrees until meatballs are cooked through and tender, about 1 hour.

Can they be frozen?

Yes. Porcupine meatballs can be frozen for up to 3 months in an airtight container.

Variations

Add some grated parmesan cheese to the meatballs. Use other herbs such as fresh basil or oregano. Try with crushed San Marzano tomatoes in place of tomato sauce. Finish with mozzarella or cheddar cheese over the top upon serving for the classic stuffed pepper flavor. If you want them extra saucy add more tomato sauce.

What to Serve with Porcupine Meatballs?

Steamed or roasted broccoli, asparagus, or green beans Cheesy Garlic Bread or regular Garlic Bread Cooked white rice Sautéed mushrooms Mashed Potatoes