I love this recipe because it’s simple, budget-friendly, and full of flavor. The meatballs are soft and juicy, and the tomato sauce is rich and comforting. It’s a classic dish that feels homemade and satisfying, perfect for feeding the whole family or meal prepping for the week. Whether I simmer them on the stove, bake them in the oven, or let the slow cooker do the work, they always turn out tender and delicious. It’s a timeless meal that never disappoints.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meatballs: 1 lb ground beef (80/20) ½ cup uncooked white rice ¼ cup ketchup ⅓ cup onion, finely chopped 1 clove garlic, minced 1 egg, lightly beaten ¼ tsp celery salt 1 tsp salt ¼ tsp black pepper 1 tsp Italian seasoning ½ tsp garlic powder
Sauce: 1 can (10.75 oz) condensed tomato soup 2 tsp Worcestershire sauce 1 cup water
I start by combining all the meatball ingredients in a large bowl — the ground beef, rice, ketchup, onion, garlic, egg, and seasonings. I mix everything gently with my hands until just combined, being careful not to overwork the meat so the meatballs stay tender.
Then, I roll the mixture into 1½-inch balls. I usually end up with around 20 meatballs. To make them uniform, I sometimes use a small ice cream scoop for portioning.
Once formed, I place the meatballs in a large skillet or baking dish, making sure they’re in a single layer. In a separate bowl, I whisk together the tomato soup, Worcestershire sauce, and water to make the sauce, then pour it evenly over the meatballs until they’re mostly covered.
If I’m cooking on the stovetop, I cover the skillet and bring the sauce to a gentle simmer over medium heat. I let it cook for about 15 minutes, then carefully turn the meatballs and continue simmering for another 25–30 minutes until the rice is tender and the meatballs are fully cooked.
If I’m baking them, I preheat the oven to 350°F, cover the dish tightly with foil, and bake for 30 minutes. Then I remove the foil and bake for another 30 minutes until the sauce is bubbly and the meatballs are cooked through.
For extra flavor, I sometimes sprinkle shredded cheddar cheese on top during the last few minutes of cooking, letting it melt into a gooey topping. Before serving, I garnish the dish with chopped parsley for a fresh pop of color.
Servings and Timing
This recipe makes about 4–6 servings and takes roughly 50 minutes total — 10 minutes for prep and 40 minutes for cooking.
Variations
Sometimes I make a creamy version by replacing the tomato soup with cream of mushroom soup and mixing in sour cream, milk, and beef broth for a velvety sauce. I’ve also used ground turkey or chicken instead of beef for a lighter option. If I want extra spice, I add a dash of crushed red pepper or a bit of hot sauce to the tomato mixture. For a cheesy version, I top the meatballs with mozzarella before baking. I’ve even mixed in a handful of shredded zucchini or finely chopped spinach for an extra veggie boost.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stovetop over low heat or in the microwave until hot. If the sauce thickens too much, I stir in a splash of water or broth. These meatballs also freeze beautifully — I freeze them (with sauce) for up to 3 months, thaw them overnight in the fridge, and reheat gently before serving. They’re perfect for easy make-ahead meals.
FAQs
Why are they called porcupine meatballs?
The rice swells and pokes out of the meatballs as they cook, giving them a “porcupine” look.
Can I use instant rice?
Yes, instant rice cooks more quickly and ensures tender results every time.
Can I use brown rice instead?
Yes, but it will take longer to cook — I simmer it an extra 10–15 minutes.
Can I make these meatballs in a slow cooker?
Absolutely, I cook them on LOW for 4–6 hours or HIGH for 3–4 hours until the meat and rice are cooked through.
Can I bake them instead of simmering?
Yes, I bake them at 350°F for about 60 minutes, removing the foil halfway through.
How do I prevent tough meatballs?
I mix the meat gently and don’t overwork it — this keeps the texture soft and juicy.
What should I serve with porcupine meatballs?
I love serving them with mashed potatoes, buttered noodles, or steamed vegetables.
Can I make them ahead of time?
Yes, I shape the meatballs and refrigerate them up to a day in advance or freeze them before cooking.
Can I double the sauce?
Definitely, I often double it so there’s extra for spooning over rice or potatoes.
Can I make them dairy-free?
Yes, I skip the cheese topping and use dairy-free Worcestershire sauce if needed.
Conclusion
These Porcupine Meatballs are a nostalgic, hearty meal that never goes out of style. I love how the rice cooks right inside the meatballs, soaking up all the savory tomato flavor. Whether I make them for a cozy family dinner or meal prep for the week, they always come out tender, flavorful, and comforting — just like the classic home-cooked meals I grew up with.
Tender beef meatballs mixed with rice and simmered in a savory tomato sauce, these Porcupine Meatballs are a comforting, old-fashioned classic. The rice expands as it cooks, giving each meatball its signature ‘porcupine’ look — cozy, hearty, and full of nostalgic flavor.
Ingredients
Meatballs:
1 lb ground beef (80/20)
1/2 cup uncooked white rice
1/4 cup ketchup
1/3 cup onion, finely chopped
1 clove garlic, minced
1 egg, lightly beaten
1/4 tsp celery salt
1 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
Sauce:
1 can (10.75 oz) condensed tomato soup
2 tsp Worcestershire sauce
1 cup water
Optional Topping:
1 1/2 cups shredded cheddar cheese
Chopped parsley, for garnish
Instructions
In a large bowl, combine ground beef, uncooked rice, ketchup, onion, garlic, egg, and seasonings. Mix gently until just combined.
Roll mixture into 1 1/2-inch meatballs (about 20 total).
Arrange meatballs in a large skillet or baking dish in a single layer.
In a separate bowl, whisk together tomato soup, Worcestershire sauce, and water. Pour sauce evenly over meatballs.
To cook on the stovetop: Cover and bring to a simmer over medium heat. Cook for 15 minutes, gently turn meatballs, then simmer another 25–30 minutes until rice is tender and meatballs are cooked through.
To bake: Preheat oven to 350°F (175°C). Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes until sauce is bubbly and meatballs are fully cooked.
Optional: Sprinkle shredded cheddar cheese over the top during the last few minutes of cooking to melt.
Garnish with chopped parsley before serving.
Notes
For a creamy variation, use cream of mushroom soup instead of tomato soup.
Substitute ground turkey or chicken for a lighter version.
Use instant rice for quicker cooking.
Double the sauce if you like extra to spoon over mashed potatoes or noodles.
Freeze cooked meatballs (with sauce) for up to 3 months; thaw and reheat before serving.
