There’s something magical about a dish that warms you from the inside out, and this Porcupine Meatball Casserole does just that. Picture tender meatballs studded with rice that puffs up like little quills, all swimming in a rich, tangy tomato sauce that’s been simmered to perfection. This is the kind of meal that makes you want to curl up on the couch with a big bowl and maybe even lick the spoon clean.
Why This Recipe Works
Let me tell you, this casserole is the ultimate crowd-pleaser. It’s the kind of dish that brings back memories of family dinners and Sunday suppers. The rice inside the meatballs cooks up fluffy and tender, while the tomato sauce gets deep and flavorful as it bakes. Plus, it’s incredibly forgiving—perfect for busy weeknights when you need something hearty without a lot of fuss.
Key Reasons to Make This Tonight:
- One-Pan Wonder – Everything bakes together, so cleanup is a breeze.
- Budget-Friendly – Ground beef, rice, and canned tomatoes? Check, check, and check.
- Meal-Prep Hero – Tastes even better the next day, making it ideal for leftovers.
- Kid-Approved – What’s not to love about saucy meatballs?
The Story Behind the Sauce
This dish has roots in the Great Depression, when home cooks had to stretch every ingredient to feed their families. Adding rice to meatballs was a genius way to make a little ground beef go a long way. Today, we get to enjoy that same hearty, satisfying flavor—but with the added luxury of a rich tomato sauce and a few modern tweaks.
Essential Ingredients & Tools
Ingredients for the Meatballs
- 1 ½ lbs ground beef (85/15 blend recommended for juiciness; substitute with ground turkey for a lighter option)
- ½ cup long-grain white rice (uncooked—avoid instant rice, which turns mushy)
- ½ cup finely diced yellow onion (or 1 tbsp onion powder in a pinch)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 large egg (acts as the binder; no substitutes here!)
- 1 tbsp dried parsley (or 2 tbsp fresh parsley, chopped)
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Ingredients for the Sauce
- 1 (15 oz) can tomato sauce (or blend 1 can diced tomatoes until smooth)
- 1 (28 oz) can crushed tomatoes (for texture; substitute with tomato purée if needed)
- 1 cup low-sodium beef broth (or chicken broth)
- 1 tbsp Worcestershire sauce (adds umami; substitute with soy sauce in a pinch)
- 1 tbsp brown sugar (balances acidity; honey or maple syrup work too)
- 1 tbsp olive oil (or any neutral oil like vegetable or canola)
Tools You’ll Need
- Large mixing bowl (or any large, clean bowl)
- 9×13-inch baking dish (a deep casserole dish or oven-safe skillet works too)
- Large skillet or Dutch oven (for building the sauce)
- Measuring cups & spoons (eyeballing works, but precision ensures consistency)
- Aluminum foil (essential for trapping steam)
Serves: 6 | Prep time: 25 mins | Cook time: 60 mins | Total time: 85 mins
How to Make Porcupine Meatball Casserole
- Prep & Preheat – Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with 1 tbsp olive oil or non-stick spray. Glass or ceramic dishes distribute heat evenly, but metal works too—just monitor for hot spots.
- Sauté Aromatics – Heat 1 tbsp olive oil in a skillet over medium heat. Add ½ cup finely diced yellow onion and cook for 5 minutes until translucent. Stir in 3 cloves garlic, minced for 1 minute until fragrant. Let cool slightly to avoid cooking the egg prematurely in the meat mixture.
- Make Meatball Mixture – In a large bowl, combine 1 ½ lbs ground beef, ½ cup long-grain white rice, cooled onions and garlic, 1 large egg, 1 tbsp dried parsley, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper. Mix gently with hands or a fork—overmixing makes meatballs tough.
- Form Meatballs – With damp hands, shape mixture into 20–24 golf ball-sized meatballs. Arrange in the baking dish with space between each. If sticky, chill the mixture for 15 minutes to firm up.
- Build the Sauce – In the same skillet, combine 1 (15 oz) can tomato sauce, 1 (28 oz) can crushed tomatoes, 1 cup low-sodium beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp brown sugar. Simmer for 3–5 minutes to meld flavors. Taste and adjust seasoning.
- Combine & Cover – Pour warm sauce over meatballs, coating each one. Cover tightly with foil to trap steam for cooking the rice.
- Bake (Covered) – Bake for 45 minutes—no peeking! Lifting the foil releases steam and extends cooking time.
- Uncover & Finish – Remove foil and bake for 15–20 minutes until sauce thickens and rice puffs up. Let rest for 5–10 minutes before serving to allow juices to redistribute.
Pro Technique
The Sauce Simmer Secret
Simmering the sauce before baking breaks down tomato acidity and blends flavors. Worcestershire and brown sugar create a savory-sweet balance. Skipping this step can leave the sauce tasting raw.
Rice Cooking Science
The foil seal creates a steamy environment for the rice inside the meatballs. If rice is still crunchy, extend covered bake time or add a splash of broth before covering.
Chef’s Wisdom
Handling the Meat
Overworking the meat mixture compacts proteins, leading to dense meatballs. Fold gently, like mixing muffin batter, for tender results.
Sauce Consistency
Too thin? Reduce sauce on the stovetop for 5 minutes. Too thick? Stir in hot broth. Remember: sauces thicken as they cool.
Storage & Freshness Guide
Refrigerating Leftovers
Store in an airtight container for 3–4 days. Flavors deepen over time—ideal for meal prep. Reheat with a splash of broth to restore moisture.
Freezing for Future Meals
Portion into freezer-safe containers (remove air to prevent freezer burn). Freeze for up to 3 months. Thaw overnight in the fridge before reheating at 325°F for 20–30 minutes.
Food Safety
Don’t leave at room temperature for more than 2 hours. Reheat to 165°F internally for safety.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 22g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Ground Turkey
Lighter but leaner—add 1 tbsp olive oil to the mixture for moisture.
Brown Rice
Higher fiber—parboil for 10 minutes before mixing to reduce bake time.
Cheesy Twist
Fold in ½ cup grated Parmesan or top with mozzarella for a bubbly finish.
Spicy Kick
Add 1 tsp smoked paprika or ½ tsp red pepper flakes to the sauce.
Perfect Pairings
Complementary Dishes
- Crusty Garlic Bread – The crisp exterior soaks up sauce, while the crunch contrasts tender meatballs.
- Simple Green Salad – A mix of romaine, cucumber, and vinaigrette cuts through richness.
Drinks
- Chianti or Sangiovese – These red wines mirror the sauce’s acidity and enhance the beef.
- Sparkling Water with Lemon – Effervescence cleanses the palate between bites.
Something Sweet
- Vanilla Bean Panna Cotta – Creamy and cool, a refreshing contrast.
- Roasted Stone Fruit – Warm peaches or plums with honey echo the sauce’s sweetness.
FAQs
- Q: Why is my rice still hard?
A: Likely needed more liquid or a tighter foil seal. Extend covered bake time next time. - Q: Can I use instant rice?
A: Not recommended—texture turns mushy. Stick with long-grain white rice. - Q: Can I freeze the baked casserole?
A: Yes! Cool completely, portion, and freeze for up to 3 months.
Porcupine Meatball Casserole: A Comfort Food Classic
Make this easy Porcupine Meatball Casserole for a hearty, family-friendly meal. Tender meatballs in rich tomato sauce—perfect comfort food. Get the recipe now!
Ingredients
For the Meatballs
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1 ½ lbs ground beef
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½ cup long-grain white rice
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½ cup yellow onion (finely diced)
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3 cloves garlic (minced)
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1 large egg
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1 tbsp dried parsley
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1 tsp dried oregano
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1 tsp salt
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½ tsp black pepper
For the Sauce
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1 can tomato sauce (15 oz)
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1 can crushed tomatoes (28 oz)
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1 cup low-sodium beef broth
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1 tbsp Worcestershire sauce
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1 tbsp brown sugar
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1 tbsp olive oil
Instructions
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Preheat oven to 350°F. Grease a 9x13-inch baking dish with 1 tbsp olive oil.01
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Sauté ½ cup finely diced yellow onion in 1 tbsp olive oil for 5 minutes. Add 3 cloves garlic, minced; cook 1 minute. Cool slightly.02
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Mix 1 ½ lbs ground beef, ½ cup long-grain white rice, cooled onions and garlic, 1 large egg, 1 tbsp dried parsley, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper gently in a large bowl. Shape into 20–24 meatballs.03
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Arrange meatballs in the baking dish.04
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Simmer 1 (15 oz) can tomato sauce, 1 (28 oz) can crushed tomatoes, 1 cup low-sodium beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp brown sugar in the same skillet for 3–5 minutes. Pour over meatballs.05
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Cover with foil; bake 45 minutes. Uncover; bake 15–20 minutes more.06
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Rest 5–10 minutes before serving.07
