This post may contain affiliate links. Please read our disclosure policy.

This homemade Porcupine Meatballs recipe combines ground beef and rice in savory tomato sauce. Perfect one-pan comfort food made with simple ingredients!

Three porcupine meatballs with tomato sauce served over white rice, with one meatball cut in half to show its texture. The dish is garnished with chopped green herbs, and more rice is visible in the background.


 

Quick Recipe Overview

A close-up of saucy porcupine meatballs garnished with chopped green herbs, with one meatball being lifted from the pan on a spoon.

WHAT: Seasoned ground beef meatballs with uncooked rice baked in savory tomato sauce until tender.

WHY: Simple one-pan comfort food using pantry staples that cooks the rice inside the meatballs.

HOW: Mix beef with rice and seasonings, brown meatballs, cover with tomato soup mixture, and bake.

Jump to Recipe

Table of Contents

Why I Love Making Porcupine Meatballs

Porcupine meatballs bring back wonderful childhood memories of gathering around the dinner table for a warm, satisfying meal. The name always made me smile as a kid, and now I love making this nostalgic dish for my own family.

The uncooked rice cooks right inside the meatballs as they bake, creating tender, flavorful bites with little spikes of rice poking out—hence the name. There’s no need to precook anything or juggle multiple pots.

The tomato sauce becomes rich and savory as it combines with the beef broth and seasonings, while the meatballs stay moist and tender. It’s an affordable, family-friendly meal.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

I never skip browning the meatballs because this step adds so much depth of flavor and helps them hold their shape during baking.

A quick 2 minutes per side is all you need to create that beautiful caramelized exterior that makes these meatballs truly special.

I always keep my meatballs uniform in size by using a cookie scoop for consistency so they all cook evenly. This ensures perfectly done meatballs every time, without worrying about some being overcooked while others are still raw in the center.

Ingredient Notes

Worcestershire Sauce: Can be added (1 tablespoon) for extra umami depth in the meat mixture.

Condensed Tomato Soup: This is the classic choice, but if you prefer a more sophisticated flavor, substitute with 1 cup tomato sauce mixed with ½ teaspoon Italian seasoning.

Long Grain White Rice: This is essential—don’t substitute with brown rice, which won’t cook through in the baking time, or instant rice, which will become mushy.

See the recipe card below for full information on ingredients and quantities.

Raw ground beef on a white plate, surrounded by small bowls of chopped onion, rice, seasonings, and other essentials for making classic porcupine meatballs on a light countertop with a blue cloth napkin.

Featured Review

Patti S ⭐️⭐️⭐️⭐️⭐️

March 27, 2025

Easy. Very good. I did use 2 cans tomato soup because I thought it was a bit watery
But flavor of meatballs and gravy. Outstanding !

Three porcupine meatballs with tomato sauce served over white rice, with one meatball cut in half to show its texture. The dish is garnished with chopped green herbs, and more rice is visible in the background.
4.48 from 19 votes

Homemade Porcupine Meatballs

By: Melissa Griffiths
This homemade Porcupine Meatballs recipe combines ground beef and rice in savory tomato sauce. Perfect one-pan comfort food made with simple ingredients!
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 4
Pin Recipe Rate Recipe Print Recipe
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 pound ground beef
  • ½ cup uncooked white rice, long grain
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon packed light brown sugar
  • ½ cup diced onion
  • 1 egg
  • 1 cup water
  • ½ cup beef broth, (you can substitute with water)
  • 1 can condensed tomato soup, (10.75 oz )

Instructions 

  • In a large mixing bowl, mix the ground beef, white rice, garlic powder, onion powder, salt, ground black pepper, brown sugar, and diced onion. Mix until all blended.
    1 pound ground beef, ½ cup uncooked white rice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon packed light brown sugar, ½ cup diced onion
  • Add the egg and mix until the egg is incorporated into the mixture.
    1 egg
  • Using a medium size cookie scoop (OXO GOOD GRIP 1 ½ tablespoons), scoop the meat mixture into balls.
  • Roll in the palm of your hands and place on a plate.
  • Preheat the oven to 350 degrees F
  • Warm an oven-proof skillet, medium heat, add oil if needed, and brown the meatballs for 2 minutes on each side.
  • In a separate bowl, whisk together water, beef broth, and tomato condensed soup
    1 cup water, ½ cup beef broth, 1 can condensed tomato soup
  • Once the meatballs are browned, pour the soup mixture over the meatballs.
  • Baked covered in a preheated oven for 30 minutes.
  • Uncover and use a spoon to baste the sauce over the meatballs and cook for an additional 20-25 minutes or until the meatballs are cooked with an internal temperature of 165 degrees F
  • Serve and Enjoy!

Notes

  • Store in the fridge for up to 4 days. You can freeze uncooked meatballs in a freezer-safe bag for up to 3 months.
  • Re-warm: Rewarm in a pan with a hint of water to create moisture for 3 to 4 minutes or until heated through.

Nutrition

Serving: 1 of 4 servings, Calories: 415kcal, Carbohydrates: 25g, Protein: 23g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 792mg, Potassium: 416mg, Fiber: 1g, Sugar: 4g, Vitamin A: 62IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 3mg
Like this recipe? Rate and comment below!

How To Make Porcupine Meatballs

A glass bowl containing ground meat, chopped onions, uncooked rice, an egg, and seasonings—ingredients for porcupine meatballs—ready to be mixed. Surrounding the bowl are empty glass containers on a light surface.

Step 1: Begin by mixing the ground beef, white rice, spices, onion, and egg in a bowl.

A white plate filled with raw porcupine meatballs mixed with chopped onions, set on a light-colored surface.

Step 2: Scoop mixture into 1½-tablespoon portions and roll into balls.

A black skillet with fourteen uncooked or lightly browned porcupine meatballs arranged inside, set on a light-colored surface next to a blue cloth and a partial view of a jar with red sauce.

Step 3: Brown meatballs in an oven-proof skillet over medium heat for 2 minutes per side.

A metal whisk mixes a reddish-orange liquid in a glass measuring cup on a light surface—perfect for preparing sauce for porcupine meatballs—with an empty measuring cup, an open can, and a cup of water nearby.

Step 4: Whisk together water, beef broth, and condensed tomato soup.

A black skillet filled with porcupine meatballs covered in red tomato sauce, sitting on a light-colored surface with a blue cloth and a glass measuring cup partially visible nearby.

Step 5: Pour sauce over meatballs and bake in the oven at 350°F for 50-55 minutes.

Close-up of several porcupine meatballs covered in a rich, red tomato sauce and garnished with finely chopped herbs, arranged closely together on a serving dish.

Step 6: Serve and enjoy!

Substitutions & Variations

Meat Options

Swap ground beef for ground turkey, chicken, or pork. You can also use a blend of beef and pork for extra richness.

Sauce Variations

Replace tomato soup with marinara sauce, tomato sauce with Italian seasoning, or even cream of mushroom soup for a completely different flavor profile.

Make It Spicy

Add ½ teaspoon red pepper flakes to the meat mixture or use spicy tomato sauce.

Vegetable Boost

Mix finely diced bell peppers or grated carrots into the meatball mixture for added nutrition and moisture.

Gluten-Free

This recipe is naturally gluten-free when using regular condensed tomato soup. Just verify your broth and soup labels.

Close-up of several porcupine meatballs covered in a rich, reddish-brown tomato sauce, showing their moist and textured surface with visible pieces of onion and rice.

FAQs for Porcupine Meatballs

Can I double the recipe?

If you’re feeding a larger crowd or want leftovers, feel free to double the ingredients. Adjust the cooking time accordingly and ensure the meatballs are cooked through before serving.

Do I need to cook the rice before adding it to the meat mixture?

No, use uncooked white rice. It will cook perfectly inside the meatballs as they bake in the sauce, becoming tender and flavorful.

Can I make porcupine meatballs in a slow cooker?

Yes, brown the meatballs first, then place them in your slow cooker with the sauce. Cook on low for 4-5 hours or high for 2-3 hours until the rice is tender.

Why are they called porcupine meatballs?

The uncooked rice grains stick out of the meatballs after cooking, resembling porcupine quills. As they bake, the rice absorbs moisture and creates these characteristic spikes.

Three saucy porcupine meatballs topped with chopped green herbs are served on a bed of white rice in a white bowl.

My Best Tips for Making Porcupine Meatballs

☞Use Long Grain Rice For Best Results: It maintains better texture and doesn’t get mushy. Avoid instant or minute rice, which will overcook.

☞Baste Halfway Through Cooking: Spooning sauce over the meatballs keeps them moist and helps develop a beautiful glaze on top.

☞Let Them Rest For 5 Minutes Before Serving: This allows the sauce to thicken slightly and the flavors to settle.

What to Serve With Porcupine Meatballs

These hearty meatballs pair beautifully with creamy mashed potatoes to soak up the savory tomato sauce. The combination is pure comfort food bliss.

Cooked rice or pasta makes another excellent base, turning this into a complete meal. Egg noodles are particularly delicious.

Serve alongside steamed green beans, roasted broccoli, or a simple garden salad to add freshness and balance the richness.

Crusty bread or dinner rolls are perfect for mopping up every last drop of that flavorful sauce.

Storage & Reheating

Refrigerator

Store cooled meatballs with sauce in an airtight container for up to 4 days. The flavors actually improve overnight!

Freezer

Freeze cooked meatballs in sauce for up to 3 months in freezer-safe containers. I like to first flash-freeze my cooked meatballs. If freezing uncooked meatballs, place them on a parchment-lined baking sheet then once frozen, place in freezer-safe bag for up to 3 months—just thaw before browning and baking.

Reheating

Warm in a pan over medium-low heat with a splash of water or broth for 3-4 minutes until heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Make-Ahead

Form meatballs up to 24 hours in advance and refrigerate on a lined baking sheet covered with plastic wrap. Brown and bake when ready to serve.

Similar Meatballs Recipes to Try

A close-up of saucy porcupine meatballs garnished with chopped green herbs, with one meatball being lifted from the pan on a spoon.

More Delicious Beef Recipes To Try

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

About Melissa Griffiths

Read More About Me
4.48 from 19 votes (16 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Patti says:

    5 stars
    Definite winner

    Reply
    1. Melissa says:

      Aren’t they so fun Patti? Thanks for the comment!

  2. Patti S says:

    5 stars
    Easy. Very good. I did use 2 cans tomato soup because I thought it was a bit watery
    But flavor of meatballs and gravy. Outstanding !

    Reply
    1. Melissa says:

      Thanks for letting us know what worked for you Patti!

  3. Margaret says:

    5 stars
    This was delicious! Made it last night. Although had to add breadcrumbs to the meat mixture as it was too mushy after adding the egg . Also topped with shredded cheddar cheese when it was done . Made some boiled potatoes with it and croissants.

    Reply