Dinner

Old-Fashioned Porcupine Meatballs Recipe

ByRafael Mansero March 24, 2026March 24, 2026

Introduction

Old-Fashioned Porcupine Meatballs are a comforting, hearty dish featuring tender meatballs studded with rice and simmered in a rich tomato sauce. This classic recipe is simple to make and perfect for a family dinner that feels both nostalgic and satisfying.

The image shows a close-up of a dish with several slices of meatloaf mixed with cooked white rice and onions, all covered in a reddish-brown sauce. The meatloaf texture is crumbly with visible grains of rice and small chunks of translucent onion, while the sauce looks thick and slightly oily. The dish is served on a white plate featuring a decorative edge and a thin red line near the rim. The background is a white marbled texture that adds a clean look to the photo. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef
2 (15 oz each) cans tomato sauce
1/2 cup long grain white rice, uncooked
1/4 cup yellow or white onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 cup water
Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: In a medium-sized bowl, combine the ground beef, uncooked rice, beaten egg, 1/4 cup of the tomato sauce, chopped onion, Italian seasoning, and salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Step 2: Shape the mixture into 1/2-inch meatballs and place them into a cold skillet, arranging them evenly.
Step 3: In a separate bowl, whisk together the remaining tomato sauce, 1/2 cup water, and Worcestershire sauce. Pour this sauce over and around the meatballs in the skillet.
Step 4: Place the skillet over medium-high heat and bring the sauce to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer for 20 minutes.
Step 5: Gently turn the meatballs over, cover again, and continue to simmer for another 15 to 20 minutes until the meatballs are cooked through and the rice is tender.
Step 6: Serve hot and enjoy your classic porcupine meatballs!

Tips & Variations

For extra flavor, sauté the onions before adding them to the meat mixture.
You can substitute ground turkey or chicken for a leaner option.
Try adding a pinch of crushed red pepper flakes for a subtle spicy kick.
If you prefer a thicker sauce, simmer uncovered in the last 10 minutes to reduce the liquid.

Storage

Store leftover porcupine meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or microwave until heated through. You can also freeze cooked meatballs in their sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate with a raised edge holds four large meatballs covered in a thick, chunky red tomato sauce. The meatballs are brown with bits of cooked rice visible, giving a rough and textured surface. The tomato sauce beneath and around the meatballs looks rich with small pieces of tomato adding to its texture. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice in this recipe?

It’s best to use uncooked rice, as it cooks inside the meatballs while simmering, giving the dish its signature texture. Using pre-cooked rice could make the meatballs too soft and cause them to fall apart.

Do I need to brown the meatballs before simmering them?

No, this recipe starts by placing the formed meatballs into a cold skillet and then simmering them in sauce. This method allows the meatballs to cook evenly and stay tender without extra steps.