Best Old-Fashioned Porcupine Meatballs (Easy Ground Beef & Rice Recipe)
These Old-Fashioned Porcupine Meatballs are a comforting classic made with juicy ground beef, uncooked long-grain rice, and simple pantry seasonings, all simmered in a rich homemade tomato sauce until perfectly tender. This easy one-pan dinner is hearty, budget-friendly, freezer-friendly, and perfect for busy weeknights or cozy family meals. Serve these nostalgic porcupine meatballs over mashed potatoes, egg noodles, or with crusty bread for a timeless comfort food recipe everyone will love.
Ingredients
For The Meatballs
- 1½ lbs ground beef (85/15)
- ¾ cup uncooked long-grain white rice
- ½ cup medium yellow onion finely grated
- 3 cloves garlic minced
- 1 large egg
- ¼ cup whole milk
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp fresh parsley chopped
For The Sauce
- 2 15-oz cans tomato sauce
- 1 14.5-oz can petite diced tomatoes
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown sugar or light brown sugar
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- pinch crushed red pepper flakes optional
Optional Garnish
- fresh parsley
- freshly grated Parmesan cheese
Instructions
- In a large bowl, gently combine all of the meatball ingredients until just mixed. Let the mixture rest for 10 minutes.
- Roll into 20–24 meatballs, about 1½ inches in diameter.
- In a large Dutch oven or deep sauté pan, whisk together all of the sauce ingredients and bring to a gentle simmer.
- Carefully place the meatballs into the sauce in a single layer.
- Cover and simmer over low heat for 35 minutes.
- Remove the lid, gently turn the meatballs, and continue simmering uncovered for 15–20 minutes, or until the rice is tender and the meatballs reach 160°F.
- Garnish with parsley and Parmesan cheese, if desired.
- Serve over mashed potatoes, egg noodles, rice, or with warm crusty bread.
You can also use any cheese, mozzarella is best, and then slide into the oven and broil for 2-3 minutes until the cheese is warm and bubbly. Make sure and use a stovetop-to-oven skillet like my Caraway cookware!
Notes
Notes
- Long-grain white rice produces the best texture.
- Avoid instant rice, which becomes mushy.
- Don't overmix the meat or the meatballs may become tough.
- Allow the mixture to rest before rolling for the most tender results.
- If your sauce thickens too much, add a splash of beef broth during cooking.
- Leftovers taste even better the next day.
- Freeze cooked meatballs and sauce for up to 3 months.
Nutritional Information
Serving Size: Approximately 4 meatballs with sauce| Nutrient | Amount |
|---|---|
| Calories | 472 kcal |
| Protein | 31 g |
| Carbohydrates | 26 g |
| Fat | 26 g |
| Saturated Fat | 9 g |
| Unsaturated Fat | 14 g |
| Trans Fat | 1 g |
| Cholesterol | 116 mg |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 910 mg |
| Potassium | 985 mg |
| Iron | 4.7 mg |
| Calcium | 88 mg |
| Vitamin A | 820 IU |
| Vitamin C | 16 mg |