Porcupine Meatballs are a fun and hearty dish that combines the goodness of meatballs with the added texture of rice. Named for their resemblance to a porcupine due to the rice sticking out, these meatballs are easy to make and perfect for a comforting dinner. Whether you’re cooking for yourself or feeding a family, this recipe is sure to please.
Why Make This Recipe
Making Porcupine Meatballs is a great choice for several reasons. First, they are simple to prepare and don’t require fancy ingredients. Second, they are filling and satisfying, making them a perfect option for a cozy family meal. Finally, this recipe is versatile; you can adjust the ingredients based on what you have at home or your personal taste preferences.
How to Make Porcupine Meatballs
Ingredients:
- 1 pound lean ground beef
- ¼ cup uncooked long grain rice
- ¼ cup diced onion
- 1 large slightly beaten egg
- 1 tablespoon chopped parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 1 (10.75-ounce) can condensed tomato soup (divided)
- ½ cup water
- 2 teaspoons Worcestershire sauce
Directions:
- In a medium-sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup. Mix thoroughly and shape into about 20 meatballs. Place them in a large skillet.
- In a separate bowl, mix the remaining tomato soup, water, and Worcestershire sauce. Pour this mixture over the meatballs.
- Bring the soup to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often.
- Serve the meatballs over rice or potatoes and enjoy!
How to Serve Porcupine Meatballs
Serve your Porcupine Meatballs warm, placed on a bed of rice or alongside creamy mashed potatoes. You can also pair them with a fresh salad or steamed vegetables for a complete meal. Don’t forget to drizzle a bit of extra sauce over everything for added flavor!
How to Store Porcupine Meatballs
To store leftover Porcupine Meatballs, let them cool completely. Then, place them in an airtight container and store them in the refrigerator. They will last for about 3 to 4 days. Alternatively, you can freeze the meatballs for up to 3 months. Just make sure to use a freezer-safe container or bag.
Tips to Make Porcupine Meatballs
- Customize the Flavors: Feel free to add other spices or herbs like oregano or thyme for additional flavor.
- Use Different Meats: Ground turkey or chicken can be used in place of beef for a lighter option.
- Check for Doneness: Ensure the meatballs are cooked through by checking that the internal temperature reaches 160°F.
Variation
You can experiment with the recipe by adding grated cheese into the meatball mixture for a cheesy twist. Additionally, you can try different types of rice, such as brown rice, for a healthier version.
FAQs
1. Can I use cooked rice instead of uncooked?
Yes, you can use cooked rice. Just keep in mind this may change the texture slightly.
2. What can I serve with Porcupine Meatballs?
They are great served over rice or mashed potatoes, and pair well with a side of steamed vegetables or a fresh salad.
3. Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them before cooking. Just add some extra cooking time when you are ready to cook them.
Porcupine Meatballs
Ingredients
Meatball Mixture
- 1 pound lean ground beef Use a lean cut for less fat.
- ¼ cup uncooked long grain rice Will expand while cooking.
- ¼ cup diced onion Adds flavor and moisture.
- 1 large slightly beaten egg Acts as a binder.
- 1 tablespoon chopped parsley Optional for garnish.
- ½ teaspoon garlic powder Can substitute with fresh garlic.
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- ¼ cup condensed tomato soup From the can for meatball mixture.
Cooking Sauce
- 1 can condensed tomato soup (10.75-ounce) Use remaining soup for sauce.
- ½ cup water Adjust thickness of the sauce.
- 2 teaspoons Worcestershire sauce
Instructions
Preparation
- In a medium-sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup. Mix thoroughly and shape into about 20 meatballs.
- Place the meatballs in a large skillet.
Cooking
- In a separate bowl, mix the remaining tomato soup, water, and Worcestershire sauce. Pour this mixture over the meatballs.
- Bring the soup to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often.
Serving
- Serve the meatballs warm, placed on a bed of rice or alongside creamy mashed potatoes.
