Porcupine Meatballs Recipe

5 73 85
Porcupine Meatballs Recipe
Porcupine Meatballs Recipe photo by Taste of Home
Publisher Photo

Porcupine Meatballs Recipe

Read Reviews
5 73 85
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

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

Directions

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

Nutritional Facts

1 serving: 421 calories, 21g fat (6g saturated fat), 70mg cholesterol, 1317mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 24g protein.

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

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Reviews forPorcupine Meatballs

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MY REVIEW
Donald User ID: 7182357 287421
Reviewed May. 3, 2018

"My Mom always made these and we all loved them. For people complaining about the rice being to hard there is a trick my mom used and I do too. Put the rice in a bowl and cover with the 1/2 cup water and let it sit for at least 10 mins(I usually get everything else ready and by that time the 10 mins is almost up). That will soften the rice a little and make it cook better. We use that trick for making Stuffed Peppers also."

MY REVIEW
Jodi User ID: 9456536 287239
Reviewed Apr. 28, 2018

"For those that complain about hard rice... what beef are you using 80/20 ... 90/10?? The rice takes on moisture from the meat to expand.... so don't be too lean on the burger! This could be the issue!"

MY REVIEW
Midge User ID: 9401240 282304
Reviewed Jan. 18, 2018

"I made them they were so good I could hardly put my plate down! It was a big hit with my family"

MY REVIEW
MsWendy3 User ID: 3175569 272457
Reviewed Aug. 31, 2017

"I first made this recipe around 10-12 years ago. Everyone that eats these always wants the recipe. My boyfriend will do anything that needs done around the house when I serve him these with a nice fresh salad, garlic bread & some sweet tea lol. Best of all, I don't even have to ask him ;)

Came here today to get the recipe, because I'm making them for him tonight. He is gonna be so pleased to walk in from work smelling the deliciousness as he enters the door. My mouth is watering just thinking about them simmering mmm mmm. Please do not hesitate on trying this recipe ladies and gents, you will not be disappointed, I promise ya!
Thank you so much for the recipe Darlis! You're an angel. I'm in Wisconsin too. Lived down south the first time I made these. Again I cannot thank you enough for this incredible recipe. You rock Darlis :)"

MY REVIEW
Cathrine User ID: 9240038 272404
Reviewed Aug. 29, 2017

"It was wonderful! My Husband, for the first time since we've been married went back for thirds. This is definitely a keeper. We have only been married for two months. I'm a vegetarian so I don't taste his dishes with meat in them. I could tell this was going to be delish because of the yummy aroma, and it was very easy, yet looked as if I had been cooking all day. Thanks !"

MY REVIEW
Johnna User ID: 9206778 268587
Reviewed Jun. 27, 2017

"I make this all the time but I use parboiled rice instead of the raw long grain rice that may help those of you that your rice is not getting done."

MY REVIEW
Andrea User ID: 8977203 257511
Reviewed Nov. 30, 2016

"This is a fantastic recipe. I'd been craving porcupine meatballs, a memory from childhood. I also babysit my great-grandson once a week and wanted something for lunch that might appeal to a 2 1/2 year old. I followed the instructions to the letter except for the celery salt. I had some, but I couldn't remember how old it was so I omitted that ingredient. The meatballs were perfect...the rice perfectly cooked and the sauce was thick and savory. I only meant to sample them as they are to be our lunch tomorrow. I put three on a saucer and ended up going back for three more. (I'm actually tempted to go back a 3rd time.) I've copied the recipe and added it to my notebook of favorites. Someone suggested that the ones who complained of undercooked rice might have made the meatballs too big. I simmered mine exactly an hour and the rice was just right."

MY REVIEW
KimWaite User ID: 7760349 257344
Reviewed Nov. 27, 2016

"This recipe is so good. I have finally found one from my childhood. My go to meatball recipe now. Thanks so much for sharing."

MY REVIEW
dsm User ID: 3208899 251984
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
[email protected] User ID: 3144492 248008
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."

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