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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.
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4.48 from 19 votes

Homemade Porcupine Meatballs

This homemade Porcupine Meatballs recipe combines ground beef and rice in savory tomato sauce. Perfect one-pan comfort food made with simple ingredients!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Melissa Griffiths

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

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