- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 pound ground beef
- 2 tablespoons canola oil
- 1 can (15 ounces) tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.
Reviews for Porcupine Meatballs
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"Very similar to recipe from WWII using the rice to stretch the scarce meat."
"My mom used to make these back in the 70's. They are just as good as I remember."
"This is a family favorite for us, has been since it was published in the cookbook many moons ago! My teen kids and in-laws (when visiting) request it often. The only thing I do different is omit the brown sugar, sometimes. Thanks for the recipe!"
"these took me back to my childhood! Tasty and warm/cozy feeling to eat. Scary/fascinating to look at. Even though i used marinara instead of homemade sauce they were great. also as leftovers."
"My family likes these meatballs a lot. I serve them with more rice (which they think is funny, but hey, you gotta fill up those boys somehow) I put them in the oven for about 20 min. instead of browning them in a skillet, then continue as the recipe says."