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Porcupine Meatballs in a skillet
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Porcupine Meatballs

These old-fashioned porcupine meatballs are made with ground beef, rice, and tomato sauce for an easy, cozy family dinner—no browning needed.
Course Main Course
Cuisine American
Keyword meatball recipes, Porcupine Meatballs, skillet meatball recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 586kcal
Author Kathleen

Ingredients

  • 1 pound ground beef
  • 1/2 cup white rice - uncooked
  • 1/4 cup ketchup
  • 1/3 cup onion finely chopped
  • 1 clove fresh garlic, minced
  • 1 large egg lightly beaten
  • 1/4 teaspoon celery salt
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder

Sauce:

  • 1 (10.75 ounce) can condensed cream of tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 cup water

Optional

  • 1 1/2 cups cheddar cheese shredded
  • 1-2 tablespoon flat-leaf parsley chopped
US Customary - Metric

Instructions

  • In a large mixing bowl, combine all the ingredients for the meatballs and mix together well with clean hands.
  • Roll into 20, 1 1/2 inch meatballs. Place meatballs in a large skillet.
  • In a small mixing bowl, combine the ingredients for the sauce. Pour into skillet over meatballs. Bring sauce to a boil over medium heat and reduce heat and gently simmer for 15 minutes, covered. Very gently, turn meatballs and continue to cook 25 minutes longer, or until meat and rice are cooked through.

Video

Notes

  1. Use the right rice: This recipe works best with Minute Rice (instant rice). It cooks more reliably inside the meatballs than traditional long-grain rice, which can sometimes stay firm.
  2. Keep the meatballs small: This is critical. If they’re too large, the rice won’t cook all the way through. You should end up with about 20 evenly sized meatballs.
  3. Finely chop the onion: Large chunks can make the meatballs fall apart. A fine chop helps everything hold together and cook evenly.
  4. No need to brown first: Traditional recipes call for browning the meatballs, but you can skip it. It saves time and the extra fat adds flavor to the sauce.
  5. Keep the pan covered: The trapped heat and steam are what cook the rice inside the meatballs. Don’t lift the lid too often.
  6. Mix gently for tender meatballs: Overmixing the meat mixture can make the meatballs dense. Mix just until everything is combined.
  7. Shape firmly, not loosely: While you want to mix gently, press the meatballs together firmly when shaping so they hold their structure as they cook.
  8. Keep everything in a single layer: Crowding the pan can cause uneven cooking. Make sure the meatballs have a little space so the heat circulates properly.
  9. Taste and adjust the sauce: If you like a slightly richer flavor, add a splash of Worcestershire or a pinch of salt after cooking.
  10. Add cheese at the end for a cozy finish: If using cheddar, sprinkle it on during the last few minutes of cooking so it melts without overcooking.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 25g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 1253mg | Potassium: 480mg | Fiber: 0g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 3.3mg | Calcium: 353mg | Iron: 3.3mg