I can still remember the first time I smelled porcupine meatballs simmering in my grandma’s kitchen. The aroma of garlic and tomatoes would drift through the house, promising something special for dinner. These weren’t your ordinary meatballs – each one was studded with grains of rice that puffed up like tiny quills during cooking, giving them their playful name. That first bite was pure comfort – tender beef, fluffy rice, and a rich tomato sauce that hugged every nook and cranny.

This Depression-era recipe proves that humble ingredients can create something extraordinary. With just ground beef, rice, and pantry staples, you can make a meal that feels like a warm hug. The best part? Those little rice “quills” aren’t just cute – they make the meatballs incredibly moist and satisfying.

Recipe Overview

Why This Recipe Works

Texture Play: The rice expands during cooking, creating tender meatballs with delightful little surprises in every bite
Budget-Friendly Magic: Stretches a pound of ground beef into a meal that feeds a family
Flavor That Grows: Like a good stew, the flavors get better the next day
Kid Appeal: What child wouldn’t want to eat something called “porcupine meatballs”?
Foolproof Method: Baking ensures even cooking without the fuss of frying

The Story Behind the Sauce

During the 1930s, home cooks became masters of stretching ingredients. Someone brilliant realized that adding rice to meatballs made them more filling while creating this whimsical texture. The dish became a staple because it delivered comfort and satisfaction without breaking the bank.

Essential Ingredients & Tools

Ingredients for the Meatballs

1 lb ground beef (80/20 blend): The fat keeps them juicy
1/3 cup uncooked long-grain white rice: The star that creates those signature quills
1 small yellow onion, finely diced: Half in the meatballs, half in the sauce
2 garlic cloves, minced: Because everything’s better with garlic
1 large egg: The glue that holds it all together
1 tsp each dried parsley and oregano: Classic Italian flavors
1/2 tsp each salt and black pepper: Seasoning basics

Ingredients for the Tomato Sauce

1 tbsp olive oil: For sautéing
28 oz canned crushed tomatoes: The backbone of our sauce
2 tbsp tomato paste: Concentrated tomato goodness
1 cup beef broth: Adds depth and helps cook the rice
1 tbsp Worcestershire sauce: Our secret umami booster
1 tsp sugar (optional): Tames the tomato acidity
1 bay leaf: A subtle aromatic touch

Tools You’ll Need

Large mixing bowl: For combining everything
Dutch oven or heavy pot with lid: Our one-pot wonder vessel (can substitute a deep oven-safe skillet with foil cover)
Meatball scoop (optional): For evenly sized meatballs (a tablespoon measure works too)
Instant-read thermometer: For perfect doneness (or cut one open to check)

Serves 4-5 | Prep: 25 min | Cook: 55 min | Total: 80 min

How to Make Porcupine Meatballs in Tomato Sauce

Oven Prep

Preheat your oven to 350°F (175°C). This moderate heat cooks the meatballs gently while allowing the rice to puff properly. As the oven warms, prep your aromatics – finely dice the onion and mince the garlic. Consistent sizing means everything cooks evenly.

Mixing the Meatballs

In your large bowl, combine the 1 lb ground beef, 1/3 cup uncooked long-grain white rice, half the diced onion and 1 minced garlic clove, 1 large egg, 1 tsp dried parsley, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Here’s my grandma’s trick: mix with your hands, but pretend you’re handling a delicate cloud. Overworking the meat makes tough meatballs. Just combine until everything is evenly distributed.

Shaping

Dampen your hands with cold water to prevent sticking. Roll the mixture into 18-20 meatballs, about 1.5 inches each. Uniform size means they’ll all finish cooking at the same time.

Optional Browning

Heat 1 tbsp olive oil in your Dutch oven over medium heat. Brown the meatballs in batches for about 2-3 minutes total – just enough to develop flavor. Don’t worry about cooking them through; they’ll finish in the sauce.

Building the Sauce

In the same pot, sauté the remaining diced onion until soft. Add the remaining 1 minced garlic clove and 2 tbsp tomato paste, cooking for about a minute until fragrant. This step deepens the flavors. Stir in 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp sugar (if using), and 1 bay leaf. Let it simmer for 5 minutes to marry the flavors.

The Magic Happens

Nestle the meatballs into the sauce – they should be about half-submerged. Cover and bake for 45-50 minutes. The steam cooks the rice into those adorable quills and ensures the meat reaches a safe 160°F internally.

Rest and Serve

Remove the bay leaf and let it rest for 5-10 minutes. This allows the flavors to settle and the sauce to thicken slightly. Serve warm, maybe with a sprinkle of fresh parsley if you’re feeling fancy.

Pro Technique

The Rice Trick

The uncooked rice absorbs liquid slowly during baking, creating those distinctive quills. Resist the urge to peek – the trapped steam is essential. If the rice is still crunchy at the end, add 1/4 cup broth and bake 10 more minutes.

Sauce Consistency

If your sauce is too thin after baking, simmer uncovered on the stovetop for a few minutes. Too thick? Add warm broth a tablespoon at a time. The perfect sauce should coat a spoon but still flow when poured.

Tender Meatballs

Handle the meat mixture gently – overmixing makes tough meatballs. For extra tenderness, chill the mix for 30 minutes before shaping. This relaxes the proteins and lets flavors meld.

Storage & Freshness Guide

Refrigeration

Store leftovers in an airtight container for up to 4 days. The flavors actually improve over time. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Freezing

Freeze cooled meatballs and sauce for up to 3 months. I like using portion-sized containers for easy meals. Thaw overnight in the fridge before reheating.

Food Safety

Discard any leftovers left out for more than 2 hours. Always reheat to 165°F for safety.

Nutrition Profile

This dish offers a good balance of protein, carbs, and healthy fats. The rice adds fiber, while the tomatoes provide vitamins C and K.

Per serving:

Calories: 420
Protein: 28g
Carbs: 35g
Fat: 18g
Fiber: 4g

Ingredient Variations and Their Impact

Leaner Option

Use ground turkey instead of beef, but add 1 tbsp olive oil to keep them moist.

Whole Grain Twist

Substitute brown rice for extra fiber. You’ll need to extend baking time by 15-20 minutes and add extra broth.

Spicy Version

Add 1/4 tsp red pepper flakes to the sauce or stir in a diced jalapeño for heat that cuts through the richness.

Vegetarian Adaptation

Swap the beef for cooked lentils or mushrooms. Add 1 tbsp soy sauce for umami depth.

Cheesy Goodness

Mix 1/2 cup grated Parmesan into the meatballs or top with mozzarella during the last 10 minutes of baking.

Perfect Pairings

Complementary Dishes

Mashed potatoes soak up the rich tomato sauce beautifully, creating the ultimate comfort bite. For something lighter, Buttered Egg Noodles provide a neutral base that lets the meatballs shine.

Drinks

A medium-bodied red wine like Chianti complements the acidity of the tomatoes. For non-alcoholic options, try Sparkling Water with Lemon to cleanse the palate between bites.

Something Sweet

Vanilla Ice Cream offers a cool, creamy contrast to the savory dish. Alternatively, a simple fruit salad with citrus provides a refreshing finish.

FAQs

Can I use instant rice?
No – it will turn mushy. Uncooked long-grain rice is essential for the proper texture.
My sauce is too thin – help!
Simmer uncovered on the stovetop for 5-10 minutes to thicken.
Can I prepare this ahead?
Absolutely! You can refrigerate raw meatballs and sauce for 24 hours before baking, or freeze cooked portions for up to 3 months.

This recipe is more than just dinner – it’s edible nostalgia. Every time I make it, I’m transported back to my grandma’s kitchen, where simple ingredients became something magical. I hope it brings as much comfort to your table as it has to mine.

Porcupine Meatballs in Tomato Sauce: A Cozy Bite of Nostalgia

Cost Level $$

Category Meatball

Difficulty Medium

Cuisine American, italian

Servings 4

Total Time 60 minutes

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Make classic Porcupine Meatballs in Tomato Sauce—tender beef and rice meatballs simmered in rich, savory sauce. A cozy, budget-friendly family meal! Get the recipe now.

Ingredients

For the Meatballs

1 lb ground beef (80/20 blend)
1/3 cup uncooked long-grain white rice
1 small yellow onion (finely diced)
2 garlic cloves (minced)
1 large egg
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

For the Tomato Sauce

1 tbsp olive oil
28 oz canned crushed tomatoes
2 tbsp tomato paste
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp sugar (optional)
1 bay leaf

Instructions

01
Preheat oven to 350°F (175°C).
02
In large bowl, gently mix meatball ingredients until just combined.
03
Shape into 18-20 meatballs (about 1.5 inches each).
04
Optional: Brown meatballs in olive oil in Dutch oven, 2-3 minutes per batch.
05
In same pot, sauté remaining onion until soft. Add garlic and tomato paste; cook 1 minute.
06
Stir in remaining sauce ingredients; simmer 5 minutes.
07
Nestle meatballs into sauce (half-submerged). Cover and bake 45-50 minutes.
08
Let rest 5-10 minutes before serving.