Okay, friends, gather ’round because I’m about to share a recipe that’s pure comfort food magic: my famous Porcupine Meatballs Recipe. Seriously, these aren’t your average meatballs swimming in some bland sauce. Think of them as the meatball equivalent of a warm hug on a chilly evening. Remember those classic Salisbury steaks Mom used to make? These are even *better*, because they’re packed with flavor and have this wonderfully comforting texture. The secret? The rice, of course! It makes them so tender and juicy. The beauty of this Porcupine Meatballs Recipe is that everyone, and I mean *everyone*, loves them. Even my picky eaters devour them. You simply HAVE to try these.
What is a good Porcupine Meatball recipe?
What makes these meatballs so special? Imagine perfectly seasoned meatballs, but instead of breadcrumbs, they’re dotted with fluffy rice. Why does the “porcupine” look like a little after cooking? How do you add texture to meatballs? Think of it as a meatball casserole, deconstructed and made even more fun. Is it a simple concept, but execution is key? How do I make these all the time? They’re just that good.
Why do I love this recipe?
Okay, let me tell you why this Porcupine Meatballs Recipe is a game-changer. First and foremost, the flavor is incredible. We’re talking savory, slightly sweet, and utterly satisfying. The combination of ground beef, rice, and the tomato-based sauce is just divine. But what I love most about this is how incredibly easy it is to make. Seriously, you can whip these up on a busy weeknight without breaking a sweat. It’s way simpler than making lasagna or any other complicated casserole. Plus, it’s surprisingly cost-effective. Ground beef and rice are pretty budget-friendly, and you probably already have most of the other ingredients in your pantry. And the versatility? Oh my goodness! You can serve these over mashed potatoes, pasta, rice, or even just eat them straight out of the pan (guilty!). I also find this is a much easier and quicker alternative to making Stuffed Bell Peppers on a busy weeknight. The flavors are similar, but this way, you’ll skip the stuffing part!
How do I make Porcupine Meatballs?
Quick Overview
How do you make porcupine meatballs? We’re basically mixing everything together, forming the meatballs, and then simmering them in a pan. What is a tomato sauce? Is it necessary to cook rice in a sauce? Is this a one-pot wonder that saves time and cleanup? My grandma taught me this trick and I promise it makes weeknight dinners so much easier!
Ingredients
For the Meatballs: What
* 1 pound ground beef (I prefer using lean meat, but you can use whatever you have on hand)
What is the best way to cook uncooked long grain rice?
* 1 small onion, finely chopped (Yellow or white onion works great)
* 1 egg, lightly beaten (This helps bind everything together)
* 1/4 cup milk (I’ve even used almond milk and it works just fine)
* 1 teaspoon salt (Adjust to your taste)
* 1/2 teaspoon black pepper (Fresh ground is always best)
* 1/2 teaspoon garlic powder (Adds a nice savory touch)
For the Sauce:
* 1 (28 ounce) can crushed tomatoes (You can also use tomato puree) .
* 1 (15 ounce) can tomato sauce (Adds richness to the sauce) *1 pound can mozzarella (adds flavor)
* 1 cup beef broth (Chicken broth works in a pinch)
* 2 tablespoons brown sugar (This balances the acidity of the tomatoes)
* 1 tablespoon Worcestershire sauce (Adds a savory depth of flavor)
* 1 teaspoon dried oregano (You can also use Italian seasoning)
What are the steps to
Step 1: Combine all ingredients
In a large bowl, gently combine the ground beef, uncooked rice, chopped onion, egg, milk, salt, pepper, and garlic powder. Be careful not to overmix, as this can make the meatballs tough. Just mix until everything is evenly distributed.
Step 2: Shape the Meatballs
How do you roll a mixture into about 1-inch meatballs? Is it possible to cook them up in a microwave? Where can the kids help – it gets messy, but it’s fun!
Step 3: Prepare the sauce
In a large skillet or Dutch oven, combine the crushed tomatoes, tomato sauce, beef broth, brown. What are the ingredients for this recipe? Sugar, Worcestershire sauce, Stir to combine.
Step 4: Add the meatballs
The meatballs should be submerged in the sauce. Make sure they’re mostly covered. If you don’t like beef broth, add a little more broth. Bring the sauce to the boil over medium heat.
Step 5: Simmer and cook
Cover the skillet or Dutch oven and reduce the heat to low. Simmer for about 45-60 minutes, or until the rice is tender and the meatballs are cooked through. Stir occasionally to avoid sticking. The sauce will thicken as it simmers.
Step 6: Serve and enjoy
Serve the pork meatballs hot, spooning the sauce over them. What’s your favorite way to garnish parsley leaves?
What should I serve it with?
Oh, the possibilities! These porcupine meatballs are so versatile, you can serve them with just about anything. I love them with creamy mashed potatoes for a truly comforting meal. The sauce soaks into the potatoes, making every bite heavenly. They’re also fantastic over pasta, especially egg noodles or spaghetti. If you’re looking for a lighter option, try serving them over fluffy rice or quinoa. We also love them with a side of steamed Green Beans or a simple salad. And honestly, sometimes I just grab a fork and eat them straight out of the pan! They’re perfect for a quick and satisfying snack.
What are some of the best ways to make Porcupine Meatballs?
Alright, let’s talk about how to take your porcupine meatballs from good to *amazing*. First, don’t overmix the meatball mixture. This is crucial for keeping them tender. Mix just until everything is combined. Secondly, use good quality ground beef. It really makes a difference in the flavor. I prefer using lean ground beef, but you can use whatever you have on hand. Just be sure to drain off any excess grease after cooking. Another tip: don’t skip the brown sugar in the sauce. It balances the acidity of the tomatoes and adds a touch of sweetness that’s just perfect. Also, make sure your rice is uncooked when you mix it into the meatball mixture. I learned this the hard way after using cooked rice and turning the whole thing into mush. Trust me. Don’t do it. For the sauce, if it becomes too thick while simmering, you can thin it out with a little more beef broth. If it’s too thin, just remove the lid and let it simmer a little longer to reduce. If you’re feeling fancy, consider throwing a bay leaf or two into the sauce while it simmers. It adds a subtle but delicious depth of flavor. Just remember to remove them before serving!
What are some Storing and Reheating Tips?
These porcupine meatballs are even better the next day! To store them, let them cool completely and then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze them. Place the cooled meatballs in a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. When reheating, you can either microwave them, heat them on the stovetop, or bake them in the oven. If microwaving, heat them in 1-minute intervals until heated through. If heating on the stovetop, simmer them in a skillet over low heat until heated through. If baking, place them in a baking dish and bake at 350°F (175°C) until heated through. Add a splash of beef broth or water when reheating to keep them moist. The texture of the rice might change a bit after freezing, but they’ll still be delicious!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to recipe for the most comforting porcupine meatballs! They’re easy to make, budget-friendly, and always a crowd-pleaser. I hope you’ll give them a try and see for yourself why they’re a family favorite in my house. If you’re looking for other comforting dinner ideas, check out my recipe for classic beef stew or my easy Chicken Pot Pie. Happy cooking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And be sure to share your own variations – I’m always looking for new ideas!
