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Easy Porcupine Meatballs Recipe

Easy Porcupine Meatballs Recipe

Classic porcupine meatballs simmered in a cozy tomato sauce until the rice is tender and the meatballs are juicy. A comforting, weeknight-friendly skillet dinner.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1 lb ground beef 85–90% lean
  • 0.5 cup long-grain white rice, uncooked
  • 2 oz beaten egg
  • 0.5 cup milk or water
  • 0.5 cup finely chopped onion
  • 2 tsp minced garlic
  • 1 tbsp Worcestershire sauce
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley, chopped plus more for serving
  • 1 tbsp olive oil for browning
  • 22 oz tomato sauce
  • 1.25 cup beef broth preferably low sodium
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp brown sugar optional, balances acidity
  • 0.25 tsp red pepper flakes optional heat

Instructions

Preparation Steps

  • Stir tomato sauce, broth, tomato paste, Italian seasoning, brown sugar, and red pepper flakes together; set aside.
  • Combine beef, rice, beaten egg, milk, onion, garlic, Worcestershire, salt, pepper, and parsley in a bowl. Mix gently.
  • Shape the mixture into about 16 golf-ball-size meatballs with slightly damp hands.
  • Warm the olive oil in a large deep skillet or Dutch oven over medium heat.
  • Brown meatballs in batches, turning to color several sides, 4–5 minutes total. Do not cook through.
  • Pour in the prepared tomato mixture. Scrape up browned bits and bring to a gentle simmer.
  • Nestle meatballs into the sauce, cover, and simmer on low until rice is tender, 30–35 minutes. Turn once halfway.
  • Rest 5 minutes. Sprinkle with extra parsley and serve with mashed potatoes, pasta, or crusty bread.

Notes

Variation: Bake instead of simmering. Arrange meatballs in a 13x9-inch dish, cover with the sauce, cover tightly with foil, and bake at 350°F for 45–55 minutes, until the rice is tender. For extra flavor, swap 1/4 cup of the broth with dry red wine.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Porcupine Meatballs Recipe flavors. All ingredient ratios and instructions are independently developed.