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Porcupine Meatballs Recipe
Porcupine Meatballs Recipe photo by Taste of Home
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Porcupine Meatballs Recipe

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4.5 65 77
Publisher Photo
These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, Phelps, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 4-6 servings

Ingredients

  • 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

Nutritional Facts

284 calories: 1 each, 14g fat (4g saturated fat), 50mg cholesterol, 900mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 17g protein .

Directions

  1. 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.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35


Reviews for Porcupine Meatballs

AVERAGE RATING
(77)
RATING DISTRIBUTION
5 Star
 (63)
4 Star
 (9)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
dsm
Reviewed Jul. 28, 2016

"The sauce is thick and very tasty. The only negative I have is that, as others mentioned, the rice was not fully tender even after cooking longer than called for. Next time I make these (and we definitely liked them enough to make again), I will either try minute rice or else use precooked regular rice. I got 19 one and a half inch meatballs from a pound of ground beef."

MY REVIEW
sherrietaylor@tds.net
Reviewed May. 9, 2016

"Very good easy pleasy recipe. I'm thinking for the people that the rice didn't get done the meatballs were probably to big, Will make this again."

MY REVIEW
mwalters67
Reviewed Apr. 18, 2016

"I was so disappointed! The long grain rice did not get cooked inside of the meatballs even after an hour. My family tried to eat them but no one was able to finish or enjoy them since the texture was crunchy rice:( I did not see one other comment with the same problem. What did I do wrong?"

MY REVIEW
angela32
Reviewed Feb. 12, 2016

"My family loves these meatballs. We have them once a month, at least!"

MY REVIEW
oobs7765
Reviewed Feb. 7, 2016

"Fabulous!!! I followed your recipe exactly, except doubled and added a can of rotel and one can of tomato sauce. Soooo delicious, and easy! Thank you!!"

MY REVIEW
2newknees
Reviewed Nov. 26, 2015

"Good recipe. Followed it exactly. Mixture was not holding together like I wanted so I did add an egg and some bread crumbs. That did the trick."

MY REVIEW
Judahl
Reviewed Nov. 26, 2015

"I make these with milk instead of water, and omit the brown sugar. I brown them and put them in pressure cooker for 20 minutes. I got a pressure cooker 49 yrs ago so I could make these for my husband."

MY REVIEW
Gloria H
Reviewed Nov. 25, 2015

"Very similar to recipe from WWII using the rice to stretch the scarce meat."

MY REVIEW
cindiak
Reviewed Nov. 17, 2015

"My mom used to make these back in the 70's. They are just as good as I remember."

MY REVIEW
Kialono
Reviewed Nov. 16, 2015

"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!"

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