Porcupine Meatballs

Things to Love About This Porcupine Meatballs Recipe

• They’re easy to make. All you need is a few ingredients and about 45 minutes. There’s a reason this recipe was a favorite in college.
• Full of flavor. This recipe makes juicy, savory, saucy porcupine meatballs in savory tomato sauce. Seasonings like garlic powder and onion powder and a dash of Worcestershire sauce pack every bite full of flavor.
• No overbaking. Many recipes call for long-grain rice, but I found out long ago that the secret to tender porcupine meatballs is instant rice! It cooks faster, so the meatballs don’t get overcooked and dried out from having to bake for so long. Game-changer!
• Budget-friendly. Adding rice is a great way to stretch the rest of the ingredients, like ground beef, canned soup, onion, and egg into a larger meal.

Ingredients You’ll Need

Porcupine meatballs were popular during the Great Depression since the recipe calls for simple, inexpensive ingredients. I’ve included some notes here, and you’ll find the full printable ingredients list in the recipe card below the post.

• Ground Beef – I like to use lean ground beef, this way the meat isn’t too fatty or greasy. You can make porcupine meatballs with any ground meat you prefer, such as chicken, turkey, or pork.
• Rice – I use white instant rice, also called minute rice. You can make this recipe with another kind of rice, just know that some rice may need more time in the oven, which means you’ll bake the meatballs for longer. Stick to quick-cooking rice for best results.
• Onion – Yellow onion or another mild onion, finely chopped.
• Egg – Egg acts as a binder in meatball recipes, along with the starches in the rice in this case.
• Seasonings – Garlic powder, onion powder, salt, and pepper. You can also use a seasoning blend, like Italian seasoning, for more flavor.
• Tomato Soup – Cooking porcupine meatballs in tomato soup infuses them with a rich, tomato-y flavor. It also helps to keep them moist. I use a can of condensed tomato soup and amp up the umami with a dash of Worcestershire sauce. You could also simmer the meatballs in homemade tomato soup or marinara sauce.

How to Make Porcupine Meatballs

Porcupine meatballs are very quick to prep, followed by a short bake in the oven to get them nice and saucy. Follow the steps below, and scroll down to the recipe card for the printable instructions.

Why Are My Porcupine Meatballs Dry?

Don’t forget to uncover the meatballs after 15 minutes in the oven to baste them with the sauce. Spooning the sauce over the meatballs keeps them tender and moist while they bake. Also, check your porcupine meatballs close to the end of the baking time. They may need more or less time to cook depending on the size of the meatballs and your oven. Overbaked meatballs will be crumbly and dry.

Recipe Tips and Variations

• Don’t overmix. Try not to overwork the meatball mixture. Fold the ingredients together gently just enough so that they’re evenly combined. Too much mixing leads to dense, tough meatballs.
• Use an oven-proof skillet. Make this a one-pan recipe by using an oven-proof skillet! Brown the meatballs as directed, pour over the tomato sauce, cover the skillet, and transfer it from the stovetop straight to the oven.
• Make them in the slow cooker. Meatballs are great for cooking in the slow cooker or crock pot. To make crock pot porcupine meatballs, brown the meatballs as directed here and then follow the slow cooking directions in my crockpot honey garlic meatballs recipe.
• Different soup. Tomato soup is the traditional choice, but don’t let that stop you from simmering these meatballs in your favorite canned or homemade soups! Try condensed cream of mushroom soup for something different.

Serving Suggestions

These porcupine meatballs are a delicious, hearty meal served over a bed of jasmine rice or fluffy mashed potatoes. I love serving them with homemade Texas Roadhouse rolls or breadsticks to soak up the leftover tomato gravy! As a veggie side, you can’t go wrong with air fryer carrots, tender-crisp roasted green beans, or a classic Caesar salad. Wrap things up with these fudgy brownie mix cookies for dessert!

Storing and Reheating Meatballs

• Refrigerate. Store the porcupine meatballs and tomato soup in an airtight container in the fridge for up to 3 days. We love reheating leftover meatballs and turning them into meatball subs!
• Reheat. Warm the meatballs in a skillet on the stovetop over low heat until they’re hot throughout. You can also speed things up with the microwave. If needed, sprinkle a little water over the meatballs to help loosen up the sauce again while reheating.
• Freeze. These porcupine meatballs freeze well. Let them cool to room temperature and freeze them airtight for up to 2 months. Thaw the meatballs in the fridge before reheating and serving.

More Meatball Recipes

• Korean Meatballs
• Cheesy Sausage Meatballs
• Baked Asian Turkey Meatballs
• Greek Meatballs
• Italian Chicken Meatballs