Porcupine Meatballs

Porcupine Meatballs are a nostalgic meatballs recipe that many people might remember. It was popular in the Great Depression and World War II. It was an easy recipe that was a good way to stretch ingredients in a time when people needed affordable recipes. Ground beef is mixed with minced garlic and onion, spices and white rice and cooked in a tomato sauce. These pair nicely with pasta or over rice!

PORCUPINE MEATBALLS

You might have heard of Porcupine Meatballs or maybe you remember your mom or grandma making them.

Porcupine Meatballs are often a nostalgic recipe that represented a time when simple, hearty meals were top of mind for families. They were popular during the Great Depression and World War II when families were trying to stretch ingredients.

Though the dish may have evolved over the decades, its essence as a comforting, budget-friendly recipe has stayed the same.

The meatballs combine ground beef, white rice, spices, minced garlic and onion and are cooked in a tomato sauce.

These meatballs are great for meal-prep and can also be frozen for later.

We like serving these meatballs over rice or pasta.

You can feel good about serving your family a protein packed meatball like these!

If you like beef meatball recipes you also should try my Beef Kafta Meatballs, Slow Cooker Mediterranean Beef Meatballs, or these Mediterranean Baked Beef Meatballs.

Why You Will Love these Porcupine Meatballs

Simple Ingredients: These meatballs use simple ingredients! The ground beef is an authentic source of high-quality protein without a long list of ingredients and no added sodium—it’s just beef.

Protein Packed: These meatballs are protein packed and make a great meal for those actives kids and adults! A 3-ounce serving of lean beef provides 10 essential nutrients in about 170 calories, including high-quality protein, zinc, iron and B vitamins. Protein, iron, zinc, choline, and B-vitamins in beef help ensure young children start life strong, building healthy bodies and brains

Freeze Great: These meatballs are great for make-ahead meals and can be easily frozen for later. I love having meatballs in the freezer to pull out on busy nights.

What are Porcupine Meatballs?

Porcupine meatballs are a classic comfort food dish made from ground beef that is combined with uncooked white rice, which is usually long-grain white rice. The name “porcupine” comes from the fact that during the cooking process the rice expands and sticks out of the meatballs, resembling little porcupine quills.

Porcupine meatballs were very popular in the early to mid 20th century. They really become popular during times when families were trying to stretch ingredients, especially in the Great Depression and World War II. Ground beef was cheaper than whole cuts of meat, and adding rice to meatballs stretched the amount of protein in a meal.

The simplicity of the dish made it popular since it used ground meat, spices, white rice and a tomato based sauce. It was an affordable and easy meal to make.

Recipe Ingredients

• Ground Beef: I suggest using 80/20 ground beef because it has more fat and creates a more flavorful meatballs. Any ground beef variety will work if you have something else on hand or prefer a leaner ground beef.
• Spices: the spice used in this recipe are Italian seasoning, onion powder, garlic powder and paprika. You can use other spices like cayenne red pepper, dried oregano or dried basil.
• Rice: I used Minute White Rice because it cooks better. I find the regular long grain white rice doesn’t cook and is still a bit crunchy in the meatballs.
• Onion & Garlic: these meatballs use finely minced onion and garlic. Make sure it is finely minced so it doesn’t make the meatballs fall apart. You could also sub in red onion or shallot.
• Egg: the egg helps to bind the meatballs together.

For the Sauce:

• Tomato Sauce: to create the sauce I add tomato sauce. You can also use any homemade tomato sauce you have on hand.
• Diced Tomatoes: I like adding diced tomatoes into my sauce but if you don’t like the chunks you could just sub in another can of tomato sauce.
• Italian Seasoning: the Italian seasoning helps season the sauce.

How to Make Porcupine Meatballs in the Crockpot

1. Combine Meatball Mixture: In a large sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well.

Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate. 

2. Brown the Meatballs: In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 5 minutes and then flip and cook for another 5 minutes.

3. Add to Crockpot: Add the meatballs into the slow cooker. 

4. Create Sauce: In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and stir well. Pour the sauce over the meatballs in the crockpotmaking sure the meatballs are covered by the sauce. 

5. Slow Cook: Cook on low for 4-6 hours or high for 3-4 hours. 

Serve over white rice or pasta with fresh parsley.

Ways to Modify these Beef Meatballs

• Cheese: If you want you can add finely grated Parmesan cheese into the meatball mixture. I would add in 1/4 cup of the cheese.
• Vegetables: If you want to add more vegetables make sure that they are finely minced. You could add bell pepper, sweet onion, shallot or mushrooms.
• Spices: Spice these up with extra spices. Try dried basil, dried oregano, chili powder for a spicy flavor or cayenne red pepper for a hint of heat.
• Herbs: Fresh herbs are a nice addition to meatballs. Make sure you finely chop them. You can add fresh oregano, fresh thyme, fresh basil or fresh Italian parsley.
• Tomato Juice: If you want to make these the way they were made in the depression era try swapping the tomato sauce for a tomato juice or V8 mix. You also could use two cans of tomato soup.

Recipe Tips

• Thicken the Sauce: If you find the sauce is become too thin you can add more tomato sauce or broth halfway though the cooking process. 
• Rice: I suggest using the Minute White Rice when making these meatballs as I find it cooks better. The regular long grain white rice is still a bit crunchy when used.
• Leftovers: Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave the meatballs for about 1 to 2 minutes or until heated through or you heat them in a skillet. 
• To Freeze Uncooked Meatballs: To freeze the meatballs you have two options. You can make the meatballs and freeze them uncooked. Place the raw meatballs on a parchment lined cooking sheet and freeze on the baking sheet until solid for about 2 hours. Then transfer the meatballs into a freezer safe container or a large freeze safe ziplock bag for up to 3 months. When you are ready to use them thaw them overnight in the fridge. Then follow the steps to cook them.
• To Freeze Cooked Meatballs: To freeze the cooked meatballs let cool completely and then freeze in a large ziplock bag or a freezer safe container. 

How to Make Porcupine Meatballs on the Stove

1. Mix Meatball Mixture: In a large sized bowl combine beef, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, rice, onion, garlic and egg and mix well. Shape into about 20-22 meatballs {about two tablespoons each} and place on a plate. 

2. Brown Meatballs: In a large skillet add the olive oil and heat to medium heat. Add the meatballs and brown for about 3 minutes and then flip and cook for another 3 minutes. 

3. Add Sauce: In a medium bowl mix together the tomato sauce, diced tomatoes, Italian seasoning and stir well. Pour the sauce over the meatballs making sure the meatballs are covered by the sauce. 

4. Simmer: Cover the skillet with a lid and bring the pot to a low boil. Once the sauce is boiling turn the heat down to low and let the meatballs simmer for 35-40 minutes. Remove and serve over pasta or rice and garnish with fresh parsley.

Other Beef Recipes You Might Like:

THE BEST ROAST BEEF RECIPE

LEBANESE MEAT PIES

MEXICAN ZUCCHINI

SLOW COOKER ITALIAN SHORT RIBS

MEDITERRANEAN BEEF KABOBS

Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your healthy meals this school year!

Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own.