Porcupine Meatballs Are the Retro Dish You Need To Make

For a retro dish that still tastes delicious today, make porcupine meatballs. The recipe gets its name from the white rice added to the savory meatballs, giving them a bumpy appearance.

Oct 30, 2024 - 13:30

Porcupine Meatballs Are the Retro Dish You Need To Make

Overhead view of a cast iron skillet of meatballs with expanded rice on the surface and sauce on a wooden cutting board next to a checkered blue and white towel and wooden spoon — Simply Recipes / Coco Morante

Porcupine meatballs have captured the imaginations of my two preschool-aged daughters. With fluffy grains of rice sticking out all over, they really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.

Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce.

Make a one-skillet dinner out of these meatballs. With the meat, rice, and sauce all included, they make a complete and satisfying plate on their own. I also enjoy them with either a simple green salad or some buttered mixed vegetables. You might also want some crusty bread or rolls to scoop up the extra sauce.

Overhead closeup view of a cast iron skillet of finished meatballs with expanded rice on the surface and sauce on a wooden cutting board — Simply Recipes / Coco Morante

My Take on Classic Porcupine Meatballs

I think of porcupine meatballs as a cousin of recipes like stuffed peppers and cabbage rolls, which also include a rice and meat mixture and a long simmer in tomato sauce. They’re certainly easier to make, though. No stuffing or rolling is required—you just bring the tomato sauce to a simmer, then drop the meatballs right in and simmer until they’re tender.

My version of this recipe differs slightly from older versions, in that I rely a little more on fresh ingredients. Instead of onion powder, garlic powder, and celery salt, I use diced onions, garlic, and celery. I love the way the veggies add a little texture to the tomato sauce.

A Simple Shortcut

You can certainly use a jar of marinara in place of the sauce mixture—just be sure to stir in the 1 1/4 cups of water so that the rice has enough liquid to absorb and cook through.

Side view of a cast iron skillet of meatballs with expanded rice on the surface and sauce on a wooden cutting board with half of a meatball being scooped out by a wooden spoon — Simply Recipes / Coco Morante

Meatball Madness

Make the meatball mixture:

Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.

Overhead view of a white bowl of raw ground beef on a granite countertop — Simply Recipes / Coco Morante

Prepare the tomato sauce:

Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.

Overhead view of a cast iron skillet on a gas stove after adding onions and celery for Easy Porcupine Meatballs recipe — Simply Recipes / Coco Morante

Cook the meatballs in the sauce:

When the sauce comes up to a simmer, use a 2 1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.

Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.

Overhead view of a cast iron skillet on a gas stove after adding meatballs for Easy Porcupine Meatballs recipe — Simply Recipes / Coco Morante

Overhead view of a cast iron skillet on a gas stove after simmering the meatballs and showing the expanded rice on the surface for Easy Porcupine Meatballs recipe — Simply Recipes / Coco Morante

Serve:

Garnish the meatballs with chopped parsley and serve right away.

Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.

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