{"id":20947,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/porcupine-meatballs\/"},"modified":"2024-03-22T14:37:12","modified_gmt":"2024-03-22T19:37:12","slug":"porcupine-meatballs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/","title":{"rendered":"Porcupine Meatballs"},"content":{"rendered":"<p>Porcupine meatballs (also called &#8220;porcupine balls&#8221;) are a fun twist on a regular meatball. These beef meatballs are seasoned with spices and simmered in a rich tomato sauce, like many other meatballs. What makes these stand out from other meatballs is the use of rice instead of bread crumbs. Yup, the rice is the porcupine!<\/p>\n<p>Why put rice in meatballs? Rice acts as the binding agent to hold the meatballs together, and it&#8217;s a genius <a href=\"https:\/\/www.tasteofhome.com\/collection\/substitute-for-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/collection\/substitute-for-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">substitute for bread crumbs<\/a>. The rice plumps up as it cooks to create soft, tender meatballs. Since they don&#8217;t contain the bread crumbs typically found in meatballs, porcupine balls are naturally gluten free. Make them as a fantastic <a href=\"https:\/\/www.tasteofhome.com\/collection\/party-appetizers\/\" data-name=\"www.tasteofhome.com\/collection\/party-appetizers\/\" data-module=\"content engagement\" data-position=\"embedded links\">party appetizer<\/a>, or spoon them over mashed potatoes to create an easy dinner.<\/p>\n<h2>What are porcupine meatballs?<\/h2>\n<p>Porcupine meatballs are meatballs made with rice. They have been a family staple since the Great Depression (and even before that!). They get their name because the rice pokes out of the meat while they&#8217;re cooking. The cooked meatballs resemble the spiky animal.<\/p>\n<h2>How to Make Porcupine Meatballs<\/h2>\n<p>Porcupine meatballs are just as easy to make as regular meatballs, but there are a few tricks to ensure the rice cooks through.<\/p>\n<p>For starters, we&#8217;ve found that 80\/20 beef is the <a href=\"https:\/\/www.tasteofhome.com\/article\/which-ground-beef-is-best-for-burgers\/\" data-name=\"www.tasteofhome.com\/article\/which-ground-beef-is-best-for-burgers\/\" data-module=\"content engagement\" data-position=\"embedded links\">best ground beef<\/a> to use for meatballs made with rice. The fat adds moisture, which helps the rice cook through. Since these meatballs need to simmer for about an hour, the added fat also ensures the meatball stay nice and juicy.<\/p>\n<p>Also, make sure to shape the meat mixture into small meatballs. The rice won\u2019t properly cook in larger meatballs, and you&#8217;ll end up with unpleasant crunchy rice in the middle of the meat.<\/p>\n<p>Finally, cover the pot as the meatballs simmer. This traps the moisture inside, ensuring the rice steams up to perfection.<\/p>\n<h2>Porcupine Meatballs Ingredients<\/h2>\n<ul>\n<li><strong>Ground beef:<\/strong> We recommend 80\/20 ground beef for this recipe. The rice might turn out crunchy and undercooked if you substitute a leaner meat.<\/li>\n<li><strong>Long-grain rice:<\/strong> We use uncooked long-grain rice in this porcupine meatballs recipe. It cooks up with a fluffy texture. We don&#8217;t recommend substituting brown rice or instant rice. Brown rice takes longer to cook, and instant rice doesn&#8217;t require as much water. The meatballs could turn out crunchy or soggy with another <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of rice<\/a>.<\/li>\n<li><strong>Water:<\/strong> It may sound strange to add water to a meatball mixture, but the water helps the rice cook through. The meatballs will be delicate to handle, but they won\u2019t fall apart. The rice will soak in the water and expand as it cooks, binding the ingredients together.<\/li>\n<li><strong>Onion:<\/strong> The onion releases moisture as it cooks, ensuring the porcupine meatballs stay juicy and moist. If you\u2019re cooking for picky eaters, chop the onion very finely (or grate it on a box grater). Once cooked, its texture will be less noticeable.<\/li>\n<li><strong>Tomato sauce:<\/strong> We make a simple homemade tomato sauce by combining canned tomato sauce, water, brown sugar and Worcestershire sauce. The flavors are perfectly balanced, and the sauce becomes extra-savory as it simmers with the meatballs.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Shape the porcupine meatballs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970096\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_1.jpg?fit=700%2C1024\" alt=\"Combine the uncooked rice, water, chopped onion, salt, celery salt, pepper and garlic powder in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a bowl, stir together the rice, water, chopped onion, salt, celery salt, pepper and garlic powder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970097\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_2.jpg?fit=700%2C1024\" alt=\"Add the ground beef and mix well in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the ground beef, and mix well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970099\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_3.jpg?fit=700%2C1024\" alt=\"Shape the mixture into 1 inch balls\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Shape the meat mixture into 1-1\/2-inch balls.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: The water makes the meatball mixture very delicate, so the porcupine balls are hard to roll by hand. Use a small cookie scoop (an essential <a href=\"https:\/\/www.tasteofhome.com\/collection\/cookie-baking-supplies\/\" data-name=\"www.tasteofhome.com\/collection\/cookie-baking-supplies\/\" data-module=\"content engagement\" data-position=\"embedded links\">cookie-baking supply<\/a>) or a round tablespoon to form the meatballs.<\/p>\n<h3>Step 2: Brown the porcupine meatballs<\/h3>\n<p>In a large skillet, brown the meatballs on all sides in canola oil. Drain any excess grease.<\/p>\n<h3>Step 3: Make the sauce<\/h3>\n<p>In a bowl, stir together the tomato sauce, water, brown sugar and Worcestershire sauce.<\/p>\n<h3>Step 4: Simmer the meatballs in the sauce<\/h3>\n<p>Pour the sauce over the meatballs in the skillet. Adjust the heat to maintain a simmer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970098\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_4.jpg?fit=700%2C1024\" alt=\"Cook the meatballs in a large skillet with canola oil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Cover and simmer for one hour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970101\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-FT23_1324_ST_1207_1.jpg?fit=700%2C1024\" alt=\"A bowl of Porcupine Meatballs with savory sauce and beer\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use premade tomato sauce:<\/strong> Feel free to swap in condensed tomato soup, or use the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/big-batch-marinara-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/big-batch-marinara-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">big-batch marinara sauce<\/a> you have stashed away in the freezer.<\/li>\n<li><strong>Swap in gravy:<\/strong> Instead of simmering the meatballs in tomato sauce, simmer them in gravy. You can use cream of mushroom soup, or make an easy homemade gravy, like the one we use in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/meatballs-and-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/meatballs-and-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">meatballs and gravy<\/a> recipe.<\/li>\n<li><strong>Add vegetables:<\/strong> Simmer chopped vegetables in the skillet alongside the meatballs. Try adding spinach, diced red peppers, sliced mushrooms or chopped cabbage.<\/li>\n<li><strong>Boost the sauce&#8217;s flavor:<\/strong> Add roasted garlic, a Parmesan rind, crushed red pepper flakes or herbs, such as Italian seasoning, to boost the flavor of the tomato sauce.<\/li>\n<\/ul>\n<h2>How to Store Porcupine Meatballs<\/h2>\n<p>Store porcupine meatballs in an airtight container in the refrigerator for up to four days. Reheat them in the microwave, or gently simmer the meatballs and their sauce in a saucepan on the stovetop.<\/p>\n<h2>Can you freeze porcupine meatballs?<\/h2>\n<p>Meatballs are a great meal to make ahead and freeze. Cool the meatballs completely, then freeze the meatballs and their sauce in a freezer-safe container. Leave a little space in the container, as the sauce will expand as it freezes. To use, thaw the meatballs in the refrigerator overnight. Reheat as directed.<\/p>\n<h2>Porcupine Meatball Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1970100\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-FT23_1324_ST_1207_3.jpg?fit=700%2C1024\" alt=\"Porcupine Meatballs in sauce served in plates with beer on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What should you serve with porcupine meatballs?<\/h3>\n<p>Serve porcupine meatballs with toothpicks as a party appetizer. If you&#8217;re wondering what to serve with porcupine meatballs for dinner, we suggest spooning them over a bed of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">mashed potatoes<\/a>, pasta or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked rice<\/a>.<\/p>\n<h3>Why do my porcupine meatballs fall apart?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/collection\/marvelous-meatball-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/marvelous-meatball-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Meatball recipes<\/a> can fall apart if they don\u2019t have the proper binders to hold the other ingredients together. Most recipes use bread crumbs and eggs, but our porcupine meatballs recipe uses rice as the binding agent. The meatballs will be soft and difficult to handle when they\u2019re raw. However, the rice will expand as it cooks to hold the meatballs together.<\/p>\n<h3>What makes meatballs soggy?<\/h3>\n<p>Meatballs can become soggy if they contain too many liquid ingredients. This porcupine meatball recipe shouldn\u2019t yield soggy meatballs, since the uncooked rice absorbs the water as the meatballs cook.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Porcupine meatballs get their moist, tender texture from rice, which acts as a binding agent to keep the meatballs together.<\/p>\n","protected":false},"author":7954,"featured_media":1942952,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304328,304993,304292,305487,304338,303966,307320,304988,303887,306848,304268,307307,306279,324623,307579,307559,304020,304005,303883,307594],"categories-v2":[310347,308988,308984,308481,308940,308305,310796,308992,308495,310362,308935,308478,309603,259483,310342,312134,309177,310563,310541,308594,308549,308476,339211],"coauthors":[50034],"recommended_recipes":[{"post_title":"Swedish Meatballs","post_link":"\/recipes\/mom-s-swedish-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mom-s-Swedish-Meatballs_EXPS_FT24_162674_ST_0126_2.jpg"},{"post_title":"German Meatballs","post_link":"\/recipes\/german-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/01\/German-Meatballs_EXPS_TOHD24_4166_SarahTramonte_4.jpg"},{"post_title":"Rice Meatballs","post_link":"\/recipes\/rice-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/05\/Rice-Meatballs_EXPS_TOHD24_21460_KristinaVanni_5.jpg"},{"post_title":"Chicken Piccata Meatballs","post_link":"\/recipes\/chicken-piccata-meatballs\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Piccata-Meatballs_EXPS_TOHD24_236310_KristinaVanni_6.jpg"},{"post_title":"Buffalo Chicken Meatballs","post_link":"\/recipes\/buffalo-chicken-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buffalo-Chicken-Meatballs_EXPS_FT24_163028_JR_0202_1.jpg"},{"post_title":"Korean 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Meatballs","post_link":"\/recipes\/moose-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1232_TH1604C59A-4.jpg"},{"post_title":"Venison Sausage Meatballs","post_link":"\/recipes\/venison-sausage-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20357_RDSC1049409D45-1.jpg"},{"post_title":"Potluck Meatballs","post_link":"\/recipes\/potluck-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9578_TH10019C33C.jpg"},{"post_title":"Meatballs and Beans","post_link":"\/recipes\/meatballs-and-beans\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","override_recipe_video_settings":false,"long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/","name":"Porcupine Meatballs","datePublished":"2018-01-01","dateModified":"2024-03-22","prepTime":"PT20M","cookTime":"PT60M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Porcupine meatballs get their moist, tender texture from rice, which acts as a binding agent to keep the meatballs together.","recipeIngredient":["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","Chopped green onions, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Shape the porcupine meatballs","text":"In a bowl, stir together the rice, water, chopped onion, salt, celery salt, pepper and garlic powder. Add the ground beef, and mix well. Shape the meat mixture into 1-1\/2-inch balls. Editor\u2019s Tip: The water makes the meatball mixture very delicate, so the porcupine balls are hard to roll by hand. Use a small cookie scoop (an essential cookie-baking supply) or a round tablespoon to form the meatballs.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brown the porcupine meatballs","text":"In a large skillet, brown the meatballs on all sides in canola oil. Drain any excess grease."},{"@type":"HowToStep","name":"Make the sauce","text":"In a bowl, stir together the tomato sauce, water, brown sugar and Worcestershire sauce."},{"@type":"HowToStep","name":"Simmer the meatballs in the sauce","text":"Pour the sauce over the meatballs in the skillet. Adjust the heat to maintain a simmer. Cover and simmer for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Porcupine-Meatballs-TOHVS23_1324_DF_12_13_PorcupineMeatballs_4.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 421 calories","fatContent":"21g fat (6g saturated fat)","cholesterolContent":"70mg cholesterol","sodiumContent":"1317mg sodium","carbohydrateContent":"34g carbohydrate (9g sugars","fiberContent":"2g fiber)","proteinContent":"24g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5590553,"reviewCount":127,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Porcupine Meatballs","description":"Check out this video for how to make Porcupine Meatballs","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/DHgBx5WD\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/DHgBx5WD-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Taryn027"},"reviewBody":"<p>I used to make these all the time...everyone loves them! I didn't add the water because the rice will cook from the fat in the meat. When making the meatballs I added rice and seasonings then formed into meatballs and baked them in the oven. Then I served the cooked meatballs over mashed potatoes and I loved it with prepared tomato soup over the top while others preferred beef gravy, both are really good.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"A great oldy but goody recipe! Left out the water because I used leftover rice that was already cooked.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pammy54"},"reviewBody":"As per other comments, my mom made these for our family when I was growing up. She did not serve them with rice, but she wouldn't cook them in a deeper Dutch oven, and towards the end of cooking would cut up a green cabbage and cut the quarters into halves and place those pieces all around the meatballs and down into the tomato sauce. I remember just hearing contented sighs, slurps, and \"Mmm's\" at the dinner table. No talking. I need to make this for my family since I haven't done it in a long time. Thank you for the memory!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna464"},"reviewBody":"A great old timer recipe. My mom made the and I use to make them for my kids. The other night I was talking with my son and as what he was doing, he said he was making Porcupine meatballs. The tradition is carried on.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tracy328"},"reviewBody":"My mom made these when I was growing up and she used a can of vegetable juice and  put flour on outside the balls and brought vegetable juice to a boil and added the balls in and the flour thickened the sauce. I do it the same way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eda146"},"reviewBody":"I always called these stuffed peppers without the peppers. I made them with tomato soup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer0178"},"reviewBody":"I made this for my kids when they were growing up and it was this exact recipe. They always loved it. However, I do use \u2018minute rice\u2019 in the recipe. Delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Grannycan"},"reviewBody":"We always used the beef, or onion, flavored Rice-a-Roni. Mix the sauce packet and water and cook the meatballs, covered, according to the box directions. Will have to try the tomato-based version soon. Thanks for the memory!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dlynsmith9"},"reviewBody":"I used to make these with Rice-a-Roni all the time, and now I can just use plain rice in my pantry.  I used ground chicken instead of ground beef, because we don't eat beef.  The tomato sauce was so delicious.  I served homemade mac and cheese with it, and it made one of the best meals I have had in a while.  My husband loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"afgrandma"},"reviewBody":"<p>Made them exactly as directed and was perfect! Haven't made them in years. Always had made the recipe with tomato soup but like this better! Thank you!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary297"},"reviewBody":"I think I would caramelize the  onions when making the recipe, but that does look delicious. I always served mine with extra rice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dana453"},"reviewBody":"<p>This recipe is delicious.  The ingredients makes them so tasty. Make them ground beef or plant based meat, either way their yummy.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BoJe"},"reviewBody":"<p>The rice in the meatballs was not fully cooked. Cooked for 1 1\/2 hours and the rice was still crunchy.<\/p><p>My mom always used instant rice and tomato soup. The sauce was very good. If I make again, I will use instant rice and cook for a shorter time. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Scott135"},"reviewBody":"Absolutely  a keeper! My two kids are the world's pickiest eaters ever and they absolutely love these. I made them exactly to recipe. Thanks for sharing this we love it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cheryl335"},"reviewBody":"As a rule we love porcupine meatballs, just not this recipe. The 1\/2 cup of water with the beef makes them ridiculously soggy, and they don\u2019t hold their shape while browning and end up as mush.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cindy433"},"reviewBody":"Was easy to make and yummy.  Next time I would had seasoning to the hamburger for more flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cindi866"},"reviewBody":"This was delicious and exactly as I remembered. We used to make it with condensed tomato soup and add chunks of potatoes too. I wasn't sure about the water in the meatballs and I questioned it because the meat mix was so loose, but it worked great, so I was needlessly concerned. You can't roll them like usual, you have to use your fingers to mold them gently into spheres. I only had a small can of tomato sauce and found half of another can in the fridge so I added in heavy squirt of ketchup to make up the difference. I did add some cubed potatoes in while this cooked and did have to add quite a bit more water as it reduced too much while it simmered. Since mine had the potatoes, it did take almost 30 minutes longer to cook them fully, but the end result was worth the wait. This was probably the best porcupine balls I have ever had. I cut this meatball portion down to only a half-pound of beef since I was only feeding two, but I left the sauce part as written so there would be enough to put over rice when it was finished. I love the sauce. This was much better than the canned soup version and I am so glad I tried it! I am adding this to my favorites. Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michael2795"},"reviewBody":"Do NOT add the water in the first step.  It renders the meatballs to a fluid and they fall apart during browning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy798"},"reviewBody":"<p>I made these yesterday for my husband and I according to the recipe. We kept waiting for the \"taste\" they seem flat. I don't know, maybe next time I'll add parmesan cheese, they just didn't have a flavor. Also, I think 60 minutes is too long to cook. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheftam2"},"reviewBody":"<p>I have to disagree with every negative review here.  I've been making these meatballs for 10+ years and it's always turned out perfect and to this day, it's still my now adult son's favorite homemade dinner with mashed potatoes and a veggie on the side!  The only changes I ever made were to eliminate the salt, not needed and increase the brown sugar to 3 Tablespoons.  I also don't brown the meatballs on the stove, I bake them on 350 for 10 minutes and then put in a pan just big enough to fill and adequately cover with the sauce. This eliminates the added oil for pan browning and any fat from the meatballs is drained off as well.  I'd say every 15 minutes or so, I'll lift the lid and spoon the sauce over the meatballs.  I've never had an issue with uncooked rice and would not even consider using minute rice as it would be over cooked and mushy by the time the flavor has soaked into the meatballs.  Easy and oh so good meal!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emily143"},"reviewBody":"<p>This is my go to for meatballs. I make as directed and it's yummy. My whole family enjoys this. I've been using this recipe for years. Thank you.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Porcupine Meatballs","description":"Check out this video for how to make Porcupine Meatballs","url":"https:\/\/cdn.jwplayer.com\/videos\/DHgBx5WD-Uot7Fvi8.mp4","duration":"1m44s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/h582t6bksm1mx2d1yuv71658221n2857.jpg","advertising":"","jw_id":"DHgBx5WD","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/DHgBx5WD-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/DHgBx5WD\/poster.jpg?width=720","jw_publish_date":"2019-05-01T00:00:00"},"rms_legacy_id":"1324","romance_copy_dek":"Porcupine meatballs get their moist, tender texture from rice, which acts as a binding agent to keep the meatballs together.","enhanced_recipe_title":"Porcupine Meatballs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup uncooked long grain rice","IngredientText":"1\/2 cup uncooked long grain rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup water","IngredientText":"1\/2 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup chopped onion","IngredientText":"1\/3 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon celery salt","IngredientText":"1\/2 teaspoon celery salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon garlic powder","IngredientText":"1\/8 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound ground beef","IngredientText":"1 pound ground beef"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) tomato sauce","IngredientText":"1 can (15 ounces) tomato sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons brown sugar","IngredientText":"2 tablespoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons Worcestershire sauce","IngredientText":"2 teaspoons Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Chopped green onions, optional","IngredientText":"Chopped green onions, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","RecipeId":1324,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Porcupine Meatballs Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33878\" ol-id=\"T073SK7\"]","RecipeAttachmentFileName":"Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","ContributorId":null,"Firstname":"Darlis","Lastname":"Wilfer","City":"West Bend","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Cook: 1 hour","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Porcupine Meatballs","SubmittedTitle":"Porcupine Meatballs","RecipeTypeId":1,"AverageRating":4.56,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DIYD19_1324_B04_16_2b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":60,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Porcupine Meatballs","OriginalSourceProject":"Porcupine Meatballs","ContestPlacement":"","Trailer":"<h2>Porcupine Meatball Tips<\/h2>\r\n\r\n<h3>Why are they called porcupine meatballs?<\/h3>\r\nPorcupine meatballs have been a family staple since the Great Depression (and even before that!). They're called porcupine meatballs because the rice pokes out of the meat while they're cooking, resembling the spiky animal. \r\n\r\n<h3>What goes well with this recipe?<\/h3>\r\nThese porcupine meatballs taste great over <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\">rice<\/a> or on their own as a party appetizer. Serve them alongside these other fabulous <a href=\"https:\/\/www.tasteofhome.com\/collection\/party-appetizers\/\">appetizer recipes<\/a>. \r\n\r\n<h3>Can you freeze meatballs?<\/h3>\r\n<a href=\"https:\/\/www.tasteofhome.com\/collection\/marvelous-meatball-recipes\/\">Meatballs<\/a> are a great meal to make ahead and freeze. Make sure they\u2019re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. Try to remove as much air when wrapping to prevent freezer burn. Or if you\u2019re using food storage containers, make sure you\u2019ve left enough space in the container for liquid to expand as it freezes. ","Metadescription":null,"DigitalHeadnotes":"These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. \u2014Darlis Wilfer, West Bend, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a bowl, combine the first 7 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. If desired, sprinkle with green onions.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Dinner Recipes","ID":94278},{"Name":"Ground Beef Dinner Recipes","ID":97078},{"Name":"Meatball Recipes","ID":94786}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Ground Beef Meatball Recipes","ID":100789},{"Name":"Ground Beef Recipes","ID":100421},{"Name":"Onions","ID":102029},{"Name":"Rice Dinner","ID":100633},{"Name":"Rice Recipes","ID":100637}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Mom's Best","ID":107461},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Meatballs","ID":306279},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Ground Beef ","ID":307320},{"Name":"Meat & Poultry","ID":307307},{"Name":"Rice","ID":307579},{"Name":"Rice & Grains","ID":307559},{"Name":"White Rice","ID":307594},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"1 serving: 421 calories, 21g fat (6g saturated fat), 70mg cholesterol, 1317mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 24g protein.","NoOfRatings":127,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_DIYD19_1324_B04_16_2b 2.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Porcupine Meatball Tips<\/h2>    <h3>Why are they called porcupine meatballs?<\/h3>  Porcupine meatballs have been a family staple since the Great Depression (and even before that!). They're called porcupine meatballs because the rice pokes out of the meat while they're cooking, resembling the spiky animal.     <h3>What goes well with this recipe?<\/h3>  These porcupine meatballs are tasty over <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-rice\/\">rice<\/a> or on their own as a party appetizer. Serve them alongside these other fabulous <a href=\"https:\/\/www.tasteofhome.com\/collection\/party-appetizers\/\">appetizer recipes<\/a>.     <h3>Can you freeze meatballs?<\/h3>  <a href=\"https:\/\/www.tasteofhome.com\/collection\/marvelous-meatball-recipes\/\">Meatballs<\/a> are an ideal meal to make ahead and freeze. Make sure they\u2019re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. Try to remove as much air when wrapping to prevent freezer burn. If you\u2019re using food storage containers, make sure you\u2019ve left enough space in the container for liquid to expand as it freezes."}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51688,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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This meatball recipe is an easy dinner or a tasty party appetizer.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-03-22T19:37:12+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"6 minutes","Written by":"Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/","url":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/","name":"Porcupine Meatballs Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/porcupine-meatballs\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Porcupine-Meatballs_EXPS_FT23_1324_ST_1207_2.jpg","datePublished":"2017-09-08T00:00:00+00:00","dateModified":"2024-03-22T19:37:12+00:00","description":"Porcupine meatballs are seasoned beef meatballs simmered in a rich tomato sauce. 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