Porcupine Meatballs
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Porcupine Meatballs – they are meatballs made with ground beef, rice, onion, and bell pepper that’s cooked in a simple tomato sauce mixture. They taste like a stuffed pepper but in meatball form.
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.
Scroll down for full recipe with print option.
How to Make Porcupine Meatballs – Stovetop Method
- Make meatball mixture: To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
- Shape into balls: Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
- Brown half of meatballs in pot: Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Brown on top and bottom about 1 – 2 minutes.
- Brown remaining meatballs: Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
- Add sauce to meatballs: Return meatballs on baking sheet to pot, then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
- Simmer until cooked through and tender: Cover and reduce heat to low, let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
- Thin sauce as needed: If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley.
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
More Delicious Meatball Recipes to Try
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Porcupine Meatballs
Ingredients
Meatballs
- 1 1/2 lbs. 85% lean ground beef
- 3/4 cup dry jasmine rice
- 3/4 cup finely chopped yellow onion
- 3/4 cup finely chopped green bell pepper
- 1 large garlic clove, minced (1.5 tsp)
- 3 Tbsp finely chopped parsley
- 1 tsp Italian seasoning
- 1 large egg
- 1 tsp salt and 1/2 tsp pepper
- 1 1/2 Tbsp olive oil
Sauce
- 2 (15 oz) cans tomato sauce
- 1 1/4 cups low-sodium chicken broth, then more to thin as desired
- 2 tsp Worcestershire sauce
- 3/4 cup finely chopped red bell pepper
- 1 Tbsp finely chopped fresh parsley
- Shredded mozzarella cheese, for serving (optional)
Instructions
- To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
- Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
- Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
- Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
- Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
- Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
- If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).
Notes
- 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.