Dinner

Porcupine Meatballs Recipe

ByAiden Wells November 1, 2025November 1, 2025

Introduction

Porcupine meatballs are a comforting classic that combines tender beef meatballs with a savory tomato sauce and a surprise ingredient—rice. This easy-to-make dish is perfect for a hearty family dinner and pairs wonderfully with mashed potatoes or steamed rice.

A white bowl filled with a bed of fluffy white rice at the bottom, topped with five round meatballs arranged in a small pile. Each meatball is covered with a smooth, shiny orange sauce, and sprinkled with finely chopped green herbs. In the background, a silver fork rests on the edge of the bowl against a white marbled surface. The image captures the dish close-up, showing details of the rice grains and the glossy sauce on the meatballs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
½ cup uncooked minute rice
½ cup finely chopped onion
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 10-ounce can condensed tomato soup
¾ cup water
1 teaspoon Worcestershire sauce

Instructions

Step 1: Preheat your oven to 350º F.
Step 2: In a large bowl, combine ground beef, uncooked minute rice, chopped onion, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into about 16 meatballs.
Step 3: Heat a large skillet over medium-high heat. Add the meatballs and brown them for 4-5 minutes, turning every minute to ensure even browning on all sides.
Step 4: In a separate bowl, mix together the tomato soup, water, and Worcestershire sauce. Pour this sauce over the browned meatballs in the skillet or transfer everything into a casserole dish. Cover with a lid or foil.
Step 5: Place the covered dish in the preheated oven and bake for 15 minutes. Then remove the lid, spoon some sauce over the meatballs, and bake uncovered for another 15 minutes until the meatballs are cooked through.
Step 6: Once done, remove from the oven and serve the meatballs hot over rice or mashed potatoes, spooning extra sauce on top.

Tips & Variations

For extra flavor, add chopped fresh parsley or a splash of soy sauce to the meat mixture.
Use regular rice instead of minute rice, but cook it beforehand as it won’t fully cook inside the meatballs.
Substitute the condensed tomato soup with marinara sauce for a different tomato flavor.
To make it gluten-free, ensure your Worcestershire sauce and soup are gluten-free or substitute with alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze the cooked meatballs and sauce for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a bed of fluffy white rice as the bottom layer, topped with five round, brown meatballs arranged closely in the center. Each meatball is covered with a smooth, shiny orange sauce that glistens under the light. Small green herb pieces are sprinkled evenly on the meatballs and some on the rice, adding color contrast. In the background, a silver fork rests on the edge of the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat for these meatballs?

Yes, ground turkey or chicken can be used as a leaner alternative. Adjust cooking time slightly to ensure they are cooked through.

Do I need to cook the rice before mixing it into the meatballs?

No, the recipe calls for uncooked minute rice, which cooks inside the meatballs while baking, giving them their signature texture and “porcupine” look.