Porcupine Meatballs

Porcupine Meatballs are full of rice, onion and spices and then simmered in a delicious tomato sauce.

Porcupine Meatballs - confessions of a cooking diva

Does anyone else have trouble sleeping when their spouse/partner goes out of town? I do. My husband is out of town this week and its been a long week of little sleep. It’s a great time to catch up on shows I have on my DVR and my favorite Netflix shows. 

Do you also find that you get more done when said spouse/partner is not home? Again, I do. I’m the worst at getting anything accomplished in the evening or weekends when my husband is home. With my husband being gone this week I have gotten a ton of cleaning and organizing done. Maybe he should go on business trips more often…never mind that would not be fun.

porcupine meatballs 2

When he gets home maybe I should make him these porcupine meatballs again because who doesn’t love coming home to a delicious plate of meatballs simmered in a tasty tomato sauce?! 

I love these meatballs, they are a bit different than the kind I would make for spaghetti and meatballs, but they are so tasty and hearty. Comfort food at  its finest.

I make these meatballs in two steps since this can be a time consuming dish for a busy weeknight. To make it more manageable I make the meatballs in the morning, takes about 10 minutes, and put them in the fridge until dinner time. The sauce is easy to throw together, brown the meatballs,  and then simmer for 45 minutes.



Porcupine Meatballs
  • 1 lb. ground beef
  • ½ c. uncooked rice
  • ½ c. water
  • ⅓ c. onion, chopped
  • ½ tsp. celery salt
  • ⅛ tsp. pepper
  • 1 tsp. salt
  • ¼ tsp. garlic powder
  • A few drops of Tabasco sauce
  • 1 egg
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can stewed diced tomatoes, not drained
  • 1 cup water
  • 3 tsp. Worcestershire sauce
  • ½ tsp. parsley
  • Oregano, Tabasco sauce, to taste
  1. In a medium-sized bowl, add the ground beef, rice, water, onion, celery salt, salt & pepper, garlic powder and a few drops of Tabasco sauce. Then add the egg and mix everything together. Shape into balls. Depending on the size you will get 12-16 balls.
  2. Place the porcupine balls into a skillet that has been heated over medium heat and brown on all sides.
  3. In a separate medium-sized bowl, add the tomato sauce, stewed diced tomatoes, water, Worcestershire sauce and spices. Pour over the porcupine meatballs.
  4. Bring to a boil and simmer for 45 minutes.
  5. Serve over rice or noodles.


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