Admin Porcupine Meatballs are a classic, vintage comfort food dish made from ground beef and raw long-grain rice cooked in a seasoned tomato sauce. As the meatballs simmer, the rice grains expand and poke out of the meat, giving them their iconic “porcupine” quilled look.
Ingredients
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Meatballs:
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1.5 lbs ground beef (80/20 or 85/15)
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1/2 cup uncooked long-grain white rice (e.g., Jasmine or Basmati)
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1 large egg
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1 small yellow onion, finely minced
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1/4 cup water or milk
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1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/4 tsp black pepper
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Tomato Sauce:
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1 can (15 oz) tomato sauce
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1 can (10.5 oz) condensed tomato soup (or 1 can diced tomatoes)
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1 cup water or beef broth
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1 tbsp Worcestershire sauce
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1 tsp Italian seasoning or dried oregano
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Pro-Tips for Success
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Use Long-Grain Rice: Long-grain white rice gives the best “quill” effect. Avoid instant rice (which gets mushy) or brown rice (which takes too long to cook through inside a meatball).
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Baking Option: You can also arrange the raw meatballs in a 9×13-inch baking dish, pour the sauce over top, cover tightly with foil, and bake at 350°F (175°C) for 1 hour.
