What are porcupine meatballs made of?

Porcupine meatballs are made with ground beef mixed with uncooked rice, which causes the “spines” to form as the rice expands while cooking. They are typically shaped into balls and simmered in a tomato-based sauce. Common ingredients include onions, garlic, and seasonings like salt and pepper, creating a hearty, comforting dish that combines meat and rice in one meal.

Can porcupine meatballs be cooked in a slow cooker?

Yes, porcupine meatballs can be adapted for slow cooker use. Brown the meatballs first to keep their shape, then place them in the slow cooker with tomato sauce and seasonings. Cook on low for 6–8 hours or on high for 3–4 hours. This method allows flavors to meld while keeping the meatballs tender, making it convenient for hands-off cooking.

How do I prevent the rice in porcupine meatballs from becoming mushy?

To avoid mushy rice, use long-grain white rice and do not fully cook the rice before mixing it with the meat. The rice will cook gently inside the meatballs as they simmer. Also, avoid overcooking the meatballs once in the sauce; simmer them just long enough for the rice to become tender, usually about 45 minutes.

Are porcupine meatballs suitable for meal prep and freezing?

Porcupine meatballs freeze well, making them ideal for meal prep. After cooking, let them cool completely, then place in airtight containers or freezer bags. They can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove or microwave, stirring occasionally to maintain even heat.

What side dishes go well with porcupine meatballs?

Porcupine meatballs pair well with simple sides like steamed vegetables, mashed potatoes, or a fresh green salad. Crusty bread or dinner rolls also complement the tomato sauce, making the meal balanced and satisfying. For a lighter option, serve them over cauliflower rice or zucchini noodles.

Porcupine Meatballs Recipe Easy Comfort Food 2024

Ingredients

– 1½ pounds (approximately 680 grams) 80/20 ground beef

– 1 beaten egg

– 1½ teaspoons Worcestershire sauce

– ½ cup long grain uncooked white rice

– 3 garlic cloves minced

– 1 teaspoon Italian seasoning

– ¾ teaspoon garlic powder

– ½ teaspoon onion powder

– 1 teaspoon sea salt

– ¼ teaspoon freshly cracked black pepper

– ⅓ cup water

– 1 tablespoon extra-virgin olive oil

– 1 can (28 ounces or about 794 grams) tomato sauce

– ½ cup chicken or beef stock

– 1 teaspoon Italian seasoning

– 4 tablespoons salted butter

– 2 tablespoons brown sugar

– 2 teaspoons Worcestershire sauce

– 1 teaspoon garlic powder

– 1 teaspoon sea salt

– Cooked pasta, mashed potatoes, or rice for serving

– Fresh flat leaf parsley or basil minced for serving

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Instructions

1-In a large bowl, combine all meatball ingredients and mix well. Form the mixture into about 20 golf ball-sized meatballs.

2-Heat the olive oil in a large nonstick skillet over medium-high heat, then brown the meatballs on all sides for about 10 minutes. Remove meatballs to a plate and discard excess grease.

3-Using the same skillet, combine all sauce ingredients over medium heat, stirring well. Add the browned meatballs to the sauce to coat them. Cover, reduce heat to low, and simmer for 45-50 minutes, or until the rice inside the meatballs is tender.

4-Serve the meatballs family-style with pasta, mashed potatoes, or rice, garnished with fresh parsley or basil if desired.

Notes

🍚 Long grain white rice works best as it cooks perfectly during simmering – no need for quick-cook rice varieties
🍽️ Use a nonstick skillet to prevent sticking since the rice and moisture in meatballs can cause them to stick to regular pans
❄️ Store leftovers separately – meatballs and sauce should be stored in separate containers for best freezing results

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Simmering
Cuisine: American Comfort Food
Diet: Gluten-Free (served without pasta)

Nutrition

Serving Size: 2-3 meatballs
Calories: 431
Sugar: 9g
Sodium: 1098mg
Fat: 33g
Saturated Fat: 12g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 25g
Cholesterol: 51mg