Okay, let’s talk about comfort food, shall we? Specifically, my grandma’s famous Porcupine Meatballs Recipe. I swear, the first whiff of those meatballs simmering in tomato sauce takes me right back to her cozy kitchen. Remember those Rice Krispie Treats everyone made as kids? These are kinda similar in concept, but savory and SO much more satisfying. It’s funny, isn’t it, how certain dishes just transport you? I think it’s because of the simple comfort they bring and I am all about comfort food.
What is a good Porcupine Meatball recipe?
Okay, so imagine a really tender meatball, but instead of being smooth, it’s studded with rice that is so thick that it can’t be chewed by the knife. What are Porcupine Meatballs? Is it a mixture of ground meat and cheese? ), rice, and seasonings all simmered in a flavorful tomato-based sauce. Is it a crowd pleaser? Think of it as a deconstructed Rice Casserole, but in meatball form. Is it a complete meal in one pot?
Why you will love this recipe?
Honestly, where do I even start? The *flavor* is incredible – the savory meatballs, the slightly chewy rice, and that tangy tomato sauce? Pure heaven. But what I *really* love about this Porcupine Meatballs Recipe is how easy it is to make. Seriously, it’s one of those recipes you can throw together on a busy weeknight and still have a delicious, comforting meal on the table in under an hour. And let’s talk about cost-efficiency! Ground beef and rice are pantry staples, and the other ingredients are probably already in your fridge. It’s perfect for feeding a family on a budget. The versatility is also amazing. You can serve them over mashed potatoes, polenta, or even pasta. It’s like a blank canvas for deliciousness. And personally, my kids ask for this one all the time… even over pizza sometimes! (Don’t tell them I told you that). It’s way simpler than a beef stroganoff and much more comforting on a rainy day.
How do I make Porcupine Meatballs?
Quick Overview
Making these porcupine meatballs is easier than you think! You basically mix everything together, form the meatballs, and then simmer them in tomato sauce until the rice is cooked and the meatballs are juicy. The best part? It’s all done in one pot, so cleanup is a breeze. And trust me, the minimal effort is totally worth the maximum flavor payoff.
Ingredients
For the Meatballs: What
* 1 pound Ground Beef (I prefer 80/20 for flavor, but you can use leaner if you want)
* 1/2 cup uncooked long grain rice (I’ve tried it with brown rice, but the texture isn’t quite the same).
* 1/2 cup finely chopped onion
* 1 egg, lightly beaten
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder (or 2 cloves fresh garlic, minced – even better)
* 1/4 cup breadcrumbs (optional, but helps bind the meatballs)
* 1 tablespoon Worcestershire sauce (this adds a depth of flavor you won’t regret!)
For the Sauce:
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 cup beef broth (or chicken broth, if that’s all you have)
* 1 tablespoon Brown Sugar (balances the acidity of the tomatoes)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1 bay leaf (don’t skip this! It adds a subtle but important flavor).
What are the step-
Step 1: Combine Meatball Ingredients
In a large bowl, combine GROUND BEEF, rice, onion, egg, salt, pepper, garlic powder. Set aside. Breadcrumbs (if using), and Worcestershire sauce. If you overmix meatballs, be careful not to over mix. I always use my hands for this – it’s just easier to get everything evenly distributed.
Step 2: Form the Meatballs
What is the best way to roll the mixture into 1-inch meatballs? I like to wet my hands slightly to prevent the meat from sticking. Don’t stress too much about making them perfectly round – rustic is good!
Step 3: Make the Sauce
In a large pot or Dutch oven, combine the crushed tomatoes, tomato sauce, beef broth, Brown Sugar, and salt. Set aside. What are some good recipes for oregano, basil, and Bring to a simmer over medium heat.
Step 4: Add the Meatballs
Gently add the meatballs to the simmering sauce. Make sure they’re mostly submerged. If not, add a little broth.
Step 5: Simmer
Cover the pot and simmer for 45-60 minutes, or until the rice is cooked and the meatballs are cooked. Stir occasionally to prevent sticking. The sauce will thicken as it simmers.
Step 6: Taste and Adjust
Remove the bay leaf. Taste the sauce and adjust seasonings as needed. If you like Brown Sugar, you might want to add a little more salt or pepper to your liking.
Step 7: Serve
Serve the Porcupine Meatballs hot over Mashed Potatoes, rice, polenta or pasta. Garnish with fresh parsley. What’s a good sauce to spoon over everything?
What should I serve it with?
Okay, so, these Porcupine Meatballs are pretty versatile. For a super comforting meal, I love serving them over creamy Mashed Potatoes. The sauce just soaks into the potatoes, and it’s pure bliss. If you’re looking for something a little lighter, polenta is a great option. It’s also great over plain white rice. And if you’re feeling fancy, you can serve them with a side of roasted vegetables, like broccoli or asparagus. For a complete meal, a simple green salad is the perfect accompaniment. I mean, honestly, they’re good with just about anything! My grandma always served them with a side of buttered noodles. It was carb overload, but oh-so-delicious!
What are some of the best ways to make Porcupine Meatballs?
Alright, here are a few tips and tricks I’ve learned over the years to make these Porcupine Meatballs *perfect* every time. First, don’t overmix the meatball mixture. Overmixing will result in tough meatballs, and nobody wants that! Gently combine the ingredients until just combined. Second, use good quality ground beef. The flavor of the beef really shines through in this recipe, so it’s worth splurging on a good cut. I also like to use a little bit of breadcrumbs in the meatball mixture. This helps to bind the meatballs and prevent them from falling apart during cooking. But don’t use too much, or they’ll be dry! And finally, don’t rush the simmering process. The longer the meatballs simmer in the sauce, the more flavorful they’ll be. Plus, the rice needs time to cook and soften. I usually let them simmer for at least an hour, but sometimes even longer if I have the time. Trust me, it makes a difference! A teaspoon of garlic powder can bring a lot more flavor to it.
What are some Storing and Reheating Tips?
These Porcupine Meatballs are great for meal prepping, too! You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a pot over medium heat until heated through. You can also microwave them, but they might get a little bit dry. For longer storage, you can freeze them. Let them cool completely, then transfer them to a freezer-safe container or bag. They’ll keep in the freezer for up to 2 months. To thaw, transfer them to the refrigerator overnight. Then, reheat as directed above. If you are planning on freezing, consider undercooking the rice a little. It will continue cooking as you are reheating.
What are some frequently asked questions?
Final Thoughts
So, there you have it – my grandma’s super special Porcupine Meatballs Recipe! It’s a comforting, flavorful, and easy-to-make meal that’s perfect for any occasion. I truly hope you give this one a try and create some wonderful memories of your own. And if you’re looking for more cozy recipes like this, be sure to check out my other blog posts! I’m always sharing new and exciting dishes that are sure to please. Happy cooking and can’t wait to hear how yours turns out! Let me know if you have any questions or if you make any variations. I love hearing about what you all come up with!
Porcupine Meatballs Recipe
Ingredients
Main Ingredients
- 1 pound ground beef lean
- 0.5 cup uncooked white rice not instant
- 1 can tomato soup 10.75 oz
- 1 tablespoon onion finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Preparation Steps
- In a bowl, combine ground beef, rice, onion, salt, and pepper. Mix well.
- Shape mixture into 1-1/2-inch balls.
- Place meatballs into a deep skillet or saucepan.
- Combine tomato soup with 1 can of water and pour over the meatballs.
- Cover and simmer over low heat for about 1 hour.
