- 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 forPorcupine Meatballs
"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 :)"
"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 !"
"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."
"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."
"This recipe is so good. I have finally found one from my childhood. My go to meatball recipe now. Thanks so much for sharing."
"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."
"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."
"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 family loves these meatballs. We have them once a month, at least!"
"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!!"