Porcupine Meatballs

5 from 3 votes

This Porcupine Meatball recipe is a fun twist on the traditional meatball recipe. The tender meatballs are made with a combination of ground beef, white rice, and seasonings with fresh parsley, and they're cooked in a simple tomato sauce that packs a ton of flavor!

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 232kcal

Author: Amy Nash

Ingredients

Meatballs

1 pound lean ground beef
½ cup long grain rice, uncooked
1 egg
½ cup finely diced onion
1 teaspoon salt
¼ teaspoon pepper
¾ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Worcestershire sauce
¼ cup chopped fresh parsley, divided
2 Tablespoons canola oil

Sauce

1 (15-ounce) can condensed tomato soup
1 cup beef broth
1 teaspoon Worcestershire sauce
1 Tablespoon brown sugar

Instructions

In a small bowl, whisk together the sauce ingredients and set it aside.
Place the ground beef, rice, egg, onions, salt, pepper, garlic powder, onion powder, Worcestershire sauce and 2 tablespoons of the parsley in a medium-sized bowl and mix until just combined.
Heat the oil in a skillet over medium-high heat
Form the meatball mixture into even-sized balls (about 2 tablespoons each or 1½ inches in diameter).
Working in batches, add the meatballs to the pan and turn them every 1-1½ minutes to brown all sides.
When the meatballs are all browned, pour the sauce over them. Cover and simmer on low, stirring occasionally, for 35–40 minutes until the meatballs are cooked through and the rice is tender.
Top the meatballs with the remaining parsley and serve hot.

Notes

Storage: Once your cooked meatballs have fully cooled to room temperature, keep them in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, porcupine meatballs can be frozen. Place them in a freezer-safe airtight container or a heavy-duty freezer bag. Label the container with the date, and you can freeze them for up to 3 months.

Nutrition