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Porcupine meatballs in a large, white skillet.
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5 from 3 votes

The Best Porcupine Meatballs Recipe

This classic meatball recipe is simple and scrumptious. It features tender meatballs filled with long grain rice and drenched in a velvety, rich tomato sauce mixture. It's so easy to make and something the whole family can enjoy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy Dinner Idea, Gluten Free Dinner Ideas, Porcupine Meatball Recipe, Porcupine Meatballs, Quick Dinner Idea
Calories: 381kcal
Author: Stacey Adams

Equipment

  • Large skillet

Ingredients

Meatball Ingredients

  • 1 lb. lean ground beef *I use 93/7 or 96/4.
  • ½ cup white long grain rice *uncooked
  • 1 large egg
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika *regular paprika also works
  • ½ teaspoon Italian seasonings

Sauce Ingredients

  • 1 15 ounce can tomato sauce
  • 2 tablespoons tomato paste *see note below
  • ¼ cup heavy cream *see note below
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon white wine vinegar *see note below
  • ¼ teaspoon garlic powder
  • 1 14.5 ouce can (1.75 cups) chicken broth *or vegetable broth *see note below

Optional toppings:

  • Fresh chopped parsley
  • Fresh shredded parmesan cheese

Recipe notes:

Tomato paste: the smallest can you can purchase is 8 ounces. This recipe calls for just 2 ounces (2 tablespoons). It's easy to save extras! Scoop them into a Ziploc bag, then flatten and freeze for later. I often use leftover paste to make super cheap and delicious homemade enchilada sauce.
Heavy cream: you can also use half and half though I really prefer heavy cream for it's richness. 
White wine vinegar: red wine vinegar or balsamic vinegar can be substituted. You can also leave vinegar out all together and still have a delicious final product, but it will be slightly less flavor packed.
Broth: chicken and vegetable broth are both good options for this recipe. One of my favorite kitchen hacks? Always keep bouillon cubes or broth base in your home for convenience sake! 

Instructions

  • In a large bowl, combine meatball ingredients. Do not cook the rice before adding it to the meat mixture. Gently stir everything together until well incorporated, but don't overwork ingredients (this can result in tough meatballs).
    1 lb. lean ground beef, ½ cup white long grain rice, 1 large egg, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon Italian seasonings
  • Portion mixture into small, even spheres. I make my meatballs approximately 2 tablespoons in size and typically end up with 17-18 total. You can eyeball it, they don't have to be perfect! If desired, use a measuring spoon, cookie scoop, or kitchen scale to keep them more uniform! Each ball will weigh around 35 grams.
  • Arrange meatballs in a large skillet (be sure to use a skillet that has a lid). You can also use a large soup pot if necessary. Try to keep the meatballs apart, it's okay if they touch slightly.
  • In a separate bowl, combine sauce ingredients and whisk well.
    1 15 ounce can tomato sauce, 2 tablespoons tomato paste, ¼ cup heavy cream, 2 tablespoons Worcestershire sauce, 1 teaspoon white wine vinegar, ¼ teaspoon garlic powder, 1 14.5 ouce can (1.75 cups) chicken broth
  • Pour sauce over the meatballs, it's okay if they are completely covered by the mixture. The sauce will reduce and get thicker as it cooks! The rice will also absorb a good portion of it.
  • Place skillet on the stovetop on high heat. Cover and bring everything to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.
  • ***If you want to eat your meatballs with rice (or another grain), I would begin cooking it according to package instructions at this point.
  • After 30 minutes, test one meatball to see if the rice is done. If it's still a bit crunchy, simmer 5 more minutes.
  • Spoon over rice, if desired, and enjoy!

Video

Nutrition

Serving: 1/4th of recipe (all values approximate, does not include toppings or extra cooked rice for serving). | Sugar: 6.2g | Fiber: 2.4g | Calories: 381kcal | Fat: 15g | Protein: 29.4g | Carbohydrates: 30.5g