Porcupine Meatballs
Porcupine Meatballs cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Porcupine Meatballs needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓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
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
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.
- 2
In a large skillet, brown the meatballs on all sides in canola oil. Drain any excess grease.
- 3
In a bowl, stir together the tomato sauce, water, brown sugar and Worcestershire sauce.
- 4
Pour the sauce over the meatballs in the skillet. Adjust the heat to maintain a simmer. Cover and simmer for one hour.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Porcupine Meatballs
Serve Porcupine Meatballs with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Porcupine Meatballs ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 421 calories
- Carbohydrates: 34g carbohydrate (9g sugars
- Cholesterol: 70mg cholesterol
- Fiber: 2g fiber)
- Protein: 24g protein.
- Sodium: 1317mg sodium
- Fat: 21g fat (6g saturated fat)