Porcupine Meatballs

4.38 from 16 votes

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Porcupine Meatballs are a delicious and classic dish made from a mixture of ground beef, mixed with uncooked rice and seasonings. Don’t worry; there are no actual porcupines involved in this recipe! Instead, we’re going to create delicious meatballs that are studded with rice, resembling the quills of our spiky friends.

We love porcupine meatballs because they are a comforting and satisfying dish that can be served as a main course. They can be enjoyed with mashed potatoes, pasta, or rice, and can be accompanied by steamed vegetables or a fresh salad. The tomato-based sauce provides a tangy and savory flavor that complements the meatballs perfectly.

Porcupine meatballs on top of rice.
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Porcupine Meatballs

To make porcupine meatballs, ground beef is mixed with uncooked rice, along with various seasonings like garlic powder, onion powder, salt, and pepper. Additional ingredients like diced onions, eggs, and brown sugar may also be added to enhance the flavor.

The mixture is then shaped into meatballs and cooked in a tomato-based sauce, often using condensed tomato soup as a key ingredient. The meatballs are baked in the oven until they are cooked through, and the rice inside becomes soft and fluffy.

Close up of a porcupine meatball.


  • Ground beef
  • White rice
  • Garlic powder
  • Onion powder
  • Brown sugar
  • Onion
  • Egg
  • Beef broth 
  • Condensed tomato soup

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

  1. Porcupine meatballs are super easy to make. Begin by mixing the ground beef, white rice, spices, onion, and egg in a bowl.
  2. Next, shape the mixture into meatballs and brown them in a skillet.
  3. Whisk together water, beef broth, and condensed tomato soup.
  4. Pour sauce over meatballs and bake in the oven at 350°F for 50-55 minutes.
  5. Serve and enjoy!
Porcupine Meatballs ready to be baked.

Frequently Asked Questions

Can I freeze the meatballs?

Yes, you can freeze the meatballs before or after baking. Place them in a freezer-safe container or zip-top bag, and they can be stored for up to 3 months. Thaw them in the refrigerator before reheating.

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.

Can I use a different type of meat instead of ground beef?

While the traditional recipe calls for ground beef, you can substitute it with ground turkey, chicken, or even a combination of meats to suit your preference.

Porcupine meatballs in a skillet.

More Recipes

If you’ve tried this Porcupine Meatballs recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

close up of porcupine meatballs with sauce over rice cut in half to reveal the inside
4.38 from 16 votes

Porcupine Meatballs

Porcupine Meatballs are a delicious and classic dish made from a mixture of ground beef, mixed with uncooked rice and seasonings.
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 4


  • 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 )
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  • 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.
  • Add the egg and mix until the egg is incorporated into the mixture.
  • 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
  • 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!


  • 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.


Serving: 1 of 4 servings, Calories: 416kcal, Carbohydrates: 25g, Protein: 23g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 791mg, Potassium: 415mg, Fiber: 1g, Sugar: 4g, Vitamin A: 61IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 3mg
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With a few simple steps, you can create a delicious meal that the whole family will enjoy. Whether you stick to the traditional recipe or add your own personal touches, porcupine meatballs are versatile and customizable to suit your taste.

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