Total TimePrep: 20 min. Cook: 1 hour
- 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.
Test Kitchen Tips
Nutrition Facts1 serving: 421 calories, 21g fat (6g saturated fat), 70mg cholesterol, 1317mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 24g protein.
Jan 8, 2020
So glad to see another recipe from my mother’s kitchen! This is a great recipe and method. My mother used her pressure cooker. That cooks the rice thoroughly too!
Dec 29, 2019
All my family love these porcupine meatballs. Actually, I've never seen them published anywhere; came from an old edition of Better Homes and Gardens Cookbook. Betty
Nov 30, 2019
I substituted the tomato sauce with a can of cracked black pepper and roasted garlic crushed tomatoes
Aug 4, 2019
I have been making these since I was a bride 48 years ago. They are a family favorite. I use calrose rice as that is what we keep on hand for everything. It is very simple and easy. I generally don't use any additional ingredients and have never had a problem with the rice not cooking. It is very soft but will hold together if carefully browned. If that is too hard then baking the meatballs might be simple. We love the moist tender texture.
Apr 16, 2019
This was excellent! Didn't need eggs to bind, the water helped bind everything. Delicious!
Feb 2, 2019
A simple recipe and very good taste. No problems making for me.
Jan 15, 2019
The meat mixture was very soft and hard to form into balls. Not all of the rice wanted to stick and it many grains ended up in the sauce, giving the sauce a thicker and chunkier texture. I also thought that the finished product was very soft. Next time I would add some bread crumbs or an egg to give these meatballs some structure.
Jan 13, 2019
I used precooked rice and made my meatballs by the recipe, but immediately thought they would never hold together. Another reviewer suggested adding an egg and some bread crumbs, so I dumped the meat mixture back together, included the additions and it worked out like a charm. This is a really wonderful recipe - thanks so much for sharing. it!
Jun 7, 2018
I use quick cooking rice instead of long grain. I've been making this for years and with that type of rice you won't have the crunchy rice issue. It's a favorite of mine and coworkers, including the gluten-free ones since it doesn't have bread crumbs like many meatball recipes. The sauce is good and you can always add more seasonings to your tastes. The sauce reminds me of a much tastier version of the spaghettio's sauce I loved as a kid.
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.