Porcupine Meatballs

Children from 1 to 92.

Porcupine meatballs don’t contain actual porcupines. This would be very spiky. They contain a large amount of flavor and fun. These meatballs are a delicious and filling choice. The rice serves as the binder. The rice expands as the meatballs simmer in the tomato sauce. This creates little “quills”, which stick to the meatballs. This rice not only keeps the meatball tender and moist, but it also adds an adorable twist to the meal.

Serves 4
45 minutes



1 lb ground beef
2 cans (15 oz each) tomato sauce
1/2 cup long grain white rice, uncooked
1/2 cup water
1/4 cup onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste


In a medium sized bowl, mix together ground beef, rice, beaten egg, 1/4 cup of the tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper. Form into 1 1/2-inch meatballs (will make about 20). Place meatballs into a large skillet.

In a small bowl, mix together the remaining tomato sauce, 1/2 cup water, and Worcestershire sauce and pour over the meatballs. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Gently turn meatballs over and continue to simmer, covered, until meatballs are cooked through, 15-20 more minutes. Enjoy!

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