Nothing says comfort food quite like a warm plate of porcupine meatballs! These rice-studded classics have been a family favorite for generations, offering endless possibilities for quick weeknight dinners, holiday gatherings, and everything in between. Whether you’re craving something traditional or looking to spice things up, we’ve gathered 20 mouthwatering recipes that will have everyone asking for seconds. Let’s dive into these delicious creations!
Classic Porcupine Meatballs with Tomato Sauce
These savory meatballs get their name from the rice that pokes out like quills during cooking. They’re a comforting one-pot meal that comes together with pantry staples. This classic version features a rich tomato sauce that simmers everything to perfection.
Ingredients
– 1 lb ground beef (85% lean works best)
– 1/2 cup uncooked long-grain white rice (rinsed to remove excess starch)
– 1/4 cup finely chopped yellow onion (or substitute with onion powder)
– 1 large egg (room temperature binds better)
– 2 tbsp olive oil (or any neutral oil for browning)
– 1 can (15 oz) tomato sauce
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup beef broth (low-sodium preferred)
– 2 tsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp dried oregano (crush between fingers to release oils)
Instructions
1. Combine ground beef, rice, chopped onion, egg, and 1 tsp garlic powder in a large bowl.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Form mixture into 1.5-inch meatballs, about the size of a golf ball.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Brown meatballs in batches, turning to sear all sides—about 2 minutes per side.
6. Remove meatballs and set aside, leaving drippings in the skillet.
7. Pour tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce into the skillet.
8. Scrape up browned bits from the bottom—this adds deep flavor to the sauce.
9. Stir in remaining garlic powder and dried oregano.
10. Return meatballs to the skillet, submerging them in the sauce.
11. Bring to a boil, then reduce heat to low and cover tightly.
12. Simmer for 45 minutes—the rice will expand and create the “porcupine” effect.
13. Check that rice is tender and meatballs reach 165°F internally.
14. Remove from heat and let rest 5 minutes before serving.
Each meatball becomes incredibly tender while the rice adds satisfying texture. The tomato sauce develops a rich, savory depth from the meatball drippings. Enjoy them over mashed potatoes or with crusty bread to soak up every bit of sauce.
Cheesy Stuffed Porcupine Meatballs
You won’t believe how these cheesy stuffed meatballs transform ordinary ground beef into a family favorite. Your kids will love the fun name and cheesy surprise inside. Yet they’re surprisingly simple to make with pantry staples.
Ingredients
– 1 lb ground beef (80/20 for best flavor)
– 1/2 cup uncooked white rice
– 1 large egg
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 4 oz mozzarella cheese, cut into 1/2-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 can (15 oz) tomato sauce
– 1 cup beef broth
– 1 tsp Italian seasoning
Instructions
1. Combine ground beef, uncooked rice, egg, onion, garlic, salt, and pepper in a large bowl.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Take 2 tablespoons of meat mixture and flatten in your palm.
4. Place one mozzarella cube in the center of each flattened meat portion.
5. Wrap meat completely around cheese, sealing edges tightly to prevent leaks.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Brown meatballs in batches, turning every 2 minutes until golden on all sides.
8. Return all meatballs to the skillet in a single layer.
9. Pour tomato sauce and beef broth over meatballs.
10. Sprinkle Italian seasoning evenly over the sauce.
11. Bring to a boil, then reduce heat to low and cover skillet.
12. Simmer for 45 minutes—rice will expand and create “porcupine” texture.
13. Check sauce consistency at 35 minutes; add 2 tablespoons water if too thick.
14. Remove from heat when rice is tender and meatballs reach 165°F internally.
15. Let rest 5 minutes before serving to allow flavors to meld.
Gooey melted cheese bursts from tender meatballs surrounded by savory tomato sauce. The rice creates a unique textured coating that soaks up the rich flavors perfectly. Serve over mashed potatoes or with crusty bread to catch every drop of sauce.
Spicy Porcupine Meatballs with Sriracha Glaze
Hankering for something with serious kick? These spicy porcupine meatballs get their name from the rice that pokes out during cooking, creating a textured appearance. The sriracha glaze adds a sweet heat that balances the savory meat perfectly.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked white rice (short-grain creates more “spikes”)
– 1 large egg (beaten, acts as binder)
– 1/4 cup finely chopped onion (yellow for sweetness)
– 2 cloves garlic (minced, fresh preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground)
– 1/2 cup sriracha sauce (reduce if sensitive to heat)
– 1/4 cup honey (for glaze sweetness)
– 2 tbsp soy sauce (low-sodium option available)
– 1 tbsp rice vinegar (balances sweetness)
– 2 tbsp vegetable oil (or any neutral oil)
– 1/2 cup water (for steaming rice)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine ground beef, uncooked rice, beaten egg, chopped onion, minced garlic, salt, and black pepper in a large bowl.
3. Mix ingredients with your hands until just combined—overmixing makes tough meatballs.
4. Form the mixture into 1.5-inch balls, placing them 1 inch apart on the prepared baking sheet.
5. Bake meatballs for 15 minutes at 375°F until lightly browned.
6. Whisk together sriracha sauce, honey, soy sauce, and rice vinegar in a small bowl.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
8. Transfer par-baked meatballs to the hot skillet using tongs.
9. Pour the sriracha glaze mixture over the meatballs in the skillet.
10. Add 1/2 cup water to the skillet, creating steam to cook the rice.
11. Bring the liquid to a simmer, then reduce heat to low and cover the skillet.
12. Cook covered for 25 minutes—the rice should be tender and poking through the meat.
13. Remove the lid and cook uncovered for 5 minutes to thicken the glaze.
14. Check that the internal temperature of meatballs reaches 160°F using an instant-read thermometer.
15. Spoon the thickened glaze over meatballs before serving.
Remarkably tender meatballs contrast with the slightly chewy rice spikes that give this dish its name. The sticky sriracha glaze caramelizes beautifully, offering both sweet and spicy notes in each bite. Serve over steamed jasmine rice to soak up the extra sauce, or stuff into crusty rolls for an epic meatball sandwich.
Slow Cooker Porcupine Meatballs in Mushroom Gravy
Keeping dinner simple doesn’t mean sacrificing flavor. These slow cooker meatballs get their name from the rice that pokes out during cooking, creating a textured appearance. They simmer all day in a rich mushroom gravy for minimal effort.
Ingredients
– 1 lb ground beef (85% lean works well)
– 1/2 cup uncooked long-grain white rice (not instant)
– 1/4 cup finely chopped yellow onion
– 1 large egg
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 can (10.5 oz) cream of mushroom soup (condensed)
– 1 cup beef broth (low sodium preferred)
– 1/4 cup water
– 1 tbsp cornstarch
Instructions
1. In a large bowl, combine ground beef, uncooked rice, chopped onion, egg, Worcestershire sauce, garlic powder, black pepper, and salt.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Shape the mixture into 1.5-inch meatballs, placing them on a plate.
4. Whisk together cream of mushroom soup, beef broth, and water in the slow cooker insert.
5. Arrange meatballs in a single layer in the gravy mixture.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours—meatballs are done when rice protrudes and internal temperature reaches 165°F.
7. In a small bowl, stir cornstarch with 2 tablespoons of cold water until smooth.
8. Stir the slurry into the slow cooker gravy.
9. Cook uncovered on HIGH for 15 minutes until gravy thickens.
Serve these tender meatballs over mashed potatoes to soak up the savory mushroom gravy. The rice gives them a unique, slightly chewy texture that holds up well in the slow cooker. For a fresh contrast, top with chopped parsley or serve alongside steamed green beans.
Porcupine Meatball Casserole with Mozzarella
Nothing beats a cozy, comforting casserole on a chilly evening. Porcupine meatball casserole with mozzarella combines tender meatballs with rice in a rich tomato sauce, all baked under a blanket of melted cheese. It’s a hearty, one-dish meal that’s perfect for busy weeknights.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice (rinsed to remove excess starch)
– 1 large egg (lightly beaten to bind the meatballs)
– 1/4 cup finely chopped yellow onion (or sub with onion powder if preferred)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp Italian seasoning (or a mix of dried oregano and basil)
– 1/2 tsp salt (fine sea salt or kosher salt)
– 1/4 tsp black pepper (freshly cracked for best flavor)
– 1 (15 oz) can tomato sauce (plain, no added herbs)
– 1 cup beef broth (low-sodium to control saltiness)
– 1 cup shredded mozzarella cheese (whole-milk melts more smoothly)
– 1 tbsp olive oil (or any neutral oil for browning)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. In a large mixing bowl, combine the ground beef, uncooked rice, egg, chopped onion, garlic powder, Italian seasoning, salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1.5-inch meatballs, rolling them firmly so they hold their shape during cooking.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Add the meatballs in a single layer, working in batches if needed to avoid crowding the pan.
7. Brown the meatballs for 2–3 minutes per side, turning them with tongs until they develop a golden crust—this adds flavor and helps them stay intact.
8. Pour the tomato sauce and beef broth directly into the skillet around the meatballs, stirring gently to combine.
9. Bring the liquid to a simmer, then immediately transfer the skillet to the preheated oven.
10. Bake uncovered for 35–40 minutes, or until the rice is tender and has absorbed most of the liquid.
11. Remove the skillet from the oven and sprinkle the shredded mozzarella evenly over the top.
12. Return the skillet to the oven and bake for another 5–7 minutes, until the cheese is fully melted and bubbly.
13. Let the casserole rest for 5 minutes before serving—this allows the rice to set and makes scooping easier. Under that golden cheese crust, you’ll find tender meatballs with rice that’s plump and infused with tomato richness. Serve it straight from the skillet with a crisp green salad or crusty bread to soak up the savory sauce.
BBQ Glazed Porcupine Meatballs
Oven-baked porcupine meatballs get a sticky-sweet upgrade with this simple BBQ glaze. These hearty meatballs combine ground beef and rice for satisfying texture. They’re perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 lb ground beef (80/20 works best)
- 1/2 cup uncooked long-grain white rice
- 1/4 cup finely chopped yellow onion
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup BBQ sauce (your favorite brand)
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil (or any neutral oil)
Instructions
- Preheat your oven to 375°F.
- Combine ground beef, uncooked rice, chopped onion, egg, minced garlic, salt, and pepper in a large bowl.
- Mix with your hands until just combined—overmixing makes tough meatballs.
- Shape the mixture into 1.5-inch meatballs, about the size of a golf ball.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown meatballs in batches for 2-3 minutes per side, just until golden—they’ll finish cooking in the oven.
- Whisk together BBQ sauce, ketchup, brown sugar, and Worcestershire sauce in a small bowl.
- Return all meatballs to the skillet and pour the sauce over them.
- Bake uncovered for 35-40 minutes, until rice is tender and sauce is bubbly.
- Let rest for 5 minutes before serving—this helps the rice absorb excess moisture.
Serve these glazed meatballs over mashed potatoes or tucked into sub rolls. The rice creates a pleasantly textured interior while the sticky BBQ coating caramelizes beautifully. They reheat wonderfully for next-day lunches.
Porcupine Meatball Soup with Vegetables
Tender meatballs studded with rice swell in a savory broth packed with colorful vegetables. This one-pot wonder delivers comfort in every spoonful while keeping cleanup minimal. You’ll have dinner ready in under an hour with mostly pantry staples.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice
– 1 large egg (helps bind meatballs)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into 1/4-inch rounds
– 2 celery stalks, sliced
– 4 cups beef broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1/2 tsp garlic powder
– Salt and black pepper (start with 1/2 tsp salt, 1/4 tsp pepper)
Instructions
1. Combine ground beef, uncooked rice, egg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl.
2. Mix with your hands until just combined—do not overwork the meat.
3. Form mixture into 1-inch meatballs, placing them on a plate (you should get about 20).
4. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
5. Brown meatballs in batches for 2 minutes per side—they won’t be cooked through.
6. Remove meatballs to a clean plate, leaving drippings in the pot.
7. Add diced onion to the pot and cook for 3 minutes until translucent.
8. Stir in carrots and celery, cooking for 4 more minutes until slightly softened.
9. Pour in beef broth, scraping the bottom to release any browned bits.
10. Add diced tomatoes with their juices, dried thyme, and garlic powder.
11. Return meatballs to the pot along with any accumulated juices.
12. Bring soup to a boil, then reduce heat to low and cover.
13. Simmer for 30 minutes—rice will puff out of meatballs like porcupine quills.
14. Season with remaining salt and pepper after cooking.
Velvety broth coats each vegetable while the rice-thickened meatballs remain surprisingly light. The tomatoes provide subtle acidity that cuts through the richness. Serve with crusty bread for dipping or over mashed potatoes for ultimate comfort.
Teriyaki Porcupine Meatballs with Pineapple
Get ready for a sweet-savory twist on classic meatballs. Ground beef and rice combine for tender texture while pineapple adds tropical brightness. This family-friendly dish comes together quickly for busy weeknights.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked white rice (short-grain creates best texture)
– 1/4 cup panko breadcrumbs (helps bind the meatballs)
– 1 egg (for binding)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp grated ginger (fresh preferred for brighter flavor)
– 2 garlic cloves, minced
– 1 cup pineapple chunks (canned or fresh, reserve juice)
– 1/2 cup teriyaki sauce (store-bought or homemade)
– 2 tbsp brown sugar (balances the saltiness)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 green onions, sliced (for garnish)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, rice, panko, egg, soy sauce, ginger, and minced garlic.
3. Mix with your hands until just combined—overmixing makes tough meatballs.
4. Form mixture into 1.5-inch balls, placing them 1 inch apart on the baking sheet.
5. Bake for 15 minutes until firm but not fully cooked through.
6. While baking, whisk teriyaki sauce, brown sugar, and 2 tablespoons reserved pineapple juice in a bowl.
7. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
8. Transfer par-baked meatballs to the hot skillet using tongs.
9. Pour teriyaki sauce mixture over meatballs, scraping any browned bits from the pan bottom.
10. Add pineapple chunks, stirring gently to coat everything in sauce.
11. Simmer uncovered for 12-15 minutes until sauce thickens and rice “quills” protrude from meatballs.
12. Test doneness by cutting one meatball—rice should be fully cooked with no hard center.
13. Remove from heat and garnish with sliced green onions.
Mouthwatering meatballs feature tender interiors with rice that peeks out like quills. The sticky teriyaki glaze caramelizes beautifully against sweet pineapple chunks. Serve over steamed rice or stuff into slider buns for a fun handheld meal.
Porcupine Meatball Sliders with Hawaiian Rolls
Nostalgic and satisfying, these porcupine meatball sliders combine tender ground beef with rice in a savory tomato sauce. Baked in soft Hawaiian rolls, they’re perfect for game day or family dinners. The rice expands during cooking, creating the signature “porcupine” texture throughout each meatball.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice (not instant)
– 1/4 cup finely chopped yellow onion
– 1 large egg (lightly beaten)
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 (15 oz) can tomato sauce
– 1 cup beef broth
– 1 tbsp brown sugar
– 12 Hawaiian rolls (keep connected)
– 4 slices provolone cheese (cut into quarters)
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine ground beef, uncooked rice, chopped onion, egg, Worcestershire sauce, garlic powder, black pepper, and salt.
3. Mix with your hands until just combined—don’t overwork the meat.
4. Form the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.
5. Arrange meatballs in a single layer in a 9×13 inch baking dish.
6. In a separate bowl, whisk together tomato sauce, beef broth, and brown sugar until smooth.
7. Pour the sauce mixture evenly over the meatballs in the baking dish.
8. Cover the dish tightly with aluminum foil.
9. Bake covered at 375°F for 45 minutes—the rice should be tender and meatballs cooked through.
10. While meatballs bake, slice the entire sheet of Hawaiian rolls in half horizontally, keeping rolls connected.
11. Place the bottom half of rolls in a separate baking sheet.
12. Remove meatballs from oven and carefully uncover—steam will be hot.
13. Using a slotted spoon, transfer one meatball onto each roll bottom.
14. Spoon 1-2 tablespoons of the cooking sauce over each meatball.
15. Top each meatball with a quarter slice of provolone cheese.
16. Place the top halves of the rolls over the cheese-topped meatballs.
17. Return assembled sliders to the oven and bake uncovered at 375°F for 8-10 minutes, until cheese melts and rolls are golden.
18. Remove from oven and let rest for 2-3 minutes before serving.
Remarkably tender meatballs with rice that pops with each bite, these sliders offer a satisfying chew against the soft, sweet rolls. The savory tomato sauce soaks into the bread, creating a flavorful experience that improves as it sits. Serve them straight from the baking sheet for easy cleanup, or transfer to a platter with extra sauce for dipping.
Porcupine Meatballs in Creamy Alfredo Sauce
Oven-baked porcupine meatballs get their signature texture from rice that expands during cooking. These tender meatballs simmer in a rich, creamy Alfredo sauce that clings perfectly to every bite. The combination creates a comforting one-pan meal that’s both satisfying and surprisingly easy to prepare.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice
– 1 large egg, beaten
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1/4 tsp ground nutmeg (freshly grated preferred)
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine ground beef, uncooked rice, beaten egg, chopped onion, minced garlic, Italian seasoning, salt, and black pepper.
3. Mix the ingredients thoroughly with your hands until just combined—avoid overmixing to prevent tough meatballs.
4. Form the mixture into 1.5-inch meatballs, placing them on a plate as you work.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown the meatballs in batches, turning them with tongs to sear all sides—about 2 minutes per side.
7. Return all meatballs to the skillet and arrange them evenly.
8. Pour heavy cream over the meatballs, ensuring they’re mostly submerged.
9. Sprinkle Parmesan cheese evenly over the cream.
10. Dot the surface with butter pieces.
11. Sprinkle nutmeg over the top for enhanced flavor depth.
12. Transfer the skillet to the preheated oven and bake uncovered for 35 minutes.
13. Check that the meatballs reach 165°F internal temperature and the rice is tender—the sauce will thicken significantly as it cools.
14. Remove from oven and let rest for 5 minutes to allow the sauce to set properly.
15. Garnish with fresh parsley before serving.
Rich, creamy sauce coats each meatball where the rice creates a delightful textured interior. Serve over pasta or with crusty bread to soak up every bit of the Alfredo sauce. The rice grains remain distinct, giving these meatballs their signature porcupine appearance and satisfying chew.
Mexican-Inspired Porcupine Meatballs with Chipotle
Mexican-inspired porcupine meatballs with chipotle deliver bold flavor with minimal effort. Mix ground beef, rice, and smoky chipotles for a satisfying one-pot meal. These meatballs cook directly in a zesty tomato sauce that thickens as the rice expands.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup long-grain white rice (uncooked)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 large egg (lightly beaten)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 1 (15 oz) can tomato sauce
– 1 cup beef broth (low-sodium preferred)
– 2 chipotle peppers in adobo, minced (adjust for heat preference)
– 1 tsp ground cumin
Instructions
1. Combine ground beef, rice, onion, garlic, egg, salt, and pepper in a large bowl.
2. Mix with your hands until just combined; avoid overworking the meat.
3. Form mixture into 1.5-inch meatballs, placing them on a plate.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Brown meatballs in batches for 2 minutes per side; they won’t be cooked through.
6. Remove all meatballs from skillet and set aside.
7. Pour tomato sauce, beef broth, chipotles, and cumin into the same skillet.
8. Scrape up any browned bits from the bottom for extra flavor.
9. Bring sauce to a simmer over medium heat, stirring occasionally.
10. Carefully return meatballs to the skillet, spooning sauce over them.
11. Cover skillet and reduce heat to low; simmer for 35 minutes.
12. Check that rice inside meatballs is tender and sauce has thickened.
13. Remove from heat and let rest for 5 minutes before serving. Resting allows the rice to absorb residual moisture.
Rich, tender meatballs with perfectly cooked rice offer a satisfying texture contrast. The smoky chipotle and cumin create depth without overwhelming heat. Serve over cilantro-lime rice or stuff into warm tortillas for a handheld meal.
Porcupine Meatball Stir-Fry with Rice
Very few dishes combine comfort and convenience like this one. Versatile porcupine meatballs get a quick stir-fry treatment for a weeknight meal that delivers big flavor without the fuss. You’ll love how the rice-filled meatballs soak up the savory sauce.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked white rice (short-grain for extra starch)
– 1 egg, beaten (helps bind meatballs)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 bell pepper, sliced (any color works)
– 2 cloves garlic, minced
– 1/2 cup beef broth (low-sodium preferred)
– 1 tbsp cornstarch
– 2 green onions, sliced (for garnish)
Instructions
1. In a large bowl, combine ground beef, uncooked rice, beaten egg, and 1 tablespoon soy sauce.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Form the mixture into 1-inch meatballs, placing them on a plate.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add meatballs in a single layer, working in batches if needed to avoid crowding.
6. Cook meatballs for 3-4 minutes per side until browned but not cooked through.
7. Remove meatballs from skillet and set aside on a clean plate.
8. Add sliced bell pepper to the same skillet and cook for 2 minutes until slightly softened.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. In a small bowl, whisk together beef broth, remaining 1 tablespoon soy sauce, and cornstarch until smooth.
11. Pour the sauce mixture into the skillet, stirring constantly.
12. Return meatballs to the skillet, coating them with the sauce.
13. Bring to a simmer, then reduce heat to low and cover.
14. Cook covered for 15 minutes until rice in meatballs is tender and sauce has thickened.
15. Remove from heat and let rest for 2 minutes before serving.
Nothing beats the satisfying texture of tender meatballs with rice grains that pop with each bite. The savory sauce clings perfectly to every component, making this a complete one-pan wonder. Next time, try serving it over crunchy cabbage slaw for extra freshness and crunch.
Porcupine Meatball Skewers with Peanut Sauce
Escape boring meatballs with these porcupine meatball skewers featuring a sticky peanut sauce. Ground beef and rice create a textured, satisfying bite while the sauce adds sweet and savory notes. They’re perfect for grilling season or a fun weeknight twist.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice (rinsed to remove excess starch)
– 1/4 cup finely chopped yellow onion
– 1 large egg (lightly beaten to bind)
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup creamy peanut butter (natural or regular both work)
– 3 tbsp soy sauce (low-sodium if preferred)
– 2 tbsp honey (or maple syrup for vegan option)
– 1 tbsp rice vinegar
– 1/4 cup water (add more if sauce is too thick)
– 8–10 wooden skewers (soaked in water for 30 minutes to prevent burning)
Instructions
1. Soak 8–10 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. In a large bowl, combine 1 lb ground beef, 1/2 cup rinsed rice, 1/4 cup chopped onion, 1 beaten egg, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp pepper.
3. Mix gently with your hands until just combined; overmixing can make meatballs tough.
4. Shape the mixture into 1.5-inch meatballs, pressing firmly so they hold their shape.
5. Thread 3–4 meatballs onto each soaked skewer, leaving small gaps between them.
6. Preheat a grill or grill pan to medium-high heat (about 400°F).
7. Grill skewers for 12–15 minutes, turning every 3–4 minutes, until rice pokes out like porcupine quills and internal temperature reaches 160°F.
8. While skewers cook, whisk 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1/4 cup water in a small saucepan.
9. Heat sauce over low, stirring constantly, until smooth and slightly thickened—about 3–4 minutes.
10. Brush skewers with peanut sauce during the last 2 minutes of grilling for a glossy finish.
11. Serve skewers drizzled with remaining sauce.
The rice gives a chewy texture against the tender beef, while the peanut sauce adds a rich, slightly tangy kick. Try serving over cilantro-lime rice or with a crunchy cucumber salad for contrast.
Porcupine Meatball Stuffed Peppers
Efficient comfort food gets an upgrade with these stuffed peppers. Ground beef and rice form tender porcupine meatballs that steam inside bell peppers. This one-dish meal delivers classic flavors with minimal cleanup.
Ingredients
– 1 lb ground beef (80/20 for best flavor)
– 1/2 cup uncooked long-grain white rice
– 1 large egg (helps bind meatballs)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp Worcestershire sauce
– 1/2 tsp dried oregano
– 4 large bell peppers (any color, choose sturdy ones)
– 2 cups tomato sauce (or marinara)
– 1 cup beef broth (low-sodium preferred)
Instructions
1. Preheat oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds.
3. Arrange pepper halves cut-side up in a 9×13 baking dish.
4. In a large bowl, combine ground beef, uncooked rice, egg, onion, garlic, Worcestershire sauce, and oregano.
5. Mix with hands until just combined—overmixing makes tough meatballs.
6. Divide mixture into 8 portions and shape into oval meatballs.
7. Place one meatball inside each pepper half.
8. Pour tomato sauce and beef broth around peppers in baking dish.
9. Cover dish tightly with aluminum foil.
10. Bake for 45 minutes at 375°F.
11. Remove foil and bake uncovered for 15 more minutes until rice is tender.
12. Check doneness—rice should be fully cooked with no crunch.
13. Let rest 5 minutes before serving.
Hearty peppers hold tender meatballs where rice grains puff like porcupine quills. The tomato-beef broth creates a rich sauce that soaks into every component. Serve over mashed potatoes or with crusty bread to catch all the savory juices.
Porcupine Meatball and Potato Bake
Let’s dive straight into this comforting one-pan dinner that combines tender meatballs with crispy potatoes. Porcupine meatballs get their name from the rice that pokes out during cooking, creating a textured appearance. This bake comes together with minimal fuss for maximum flavor payoff.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked white rice (short-grain holds shape better)
– 1 egg, lightly beaten (helps bind meatballs)
– 2 tbsp Worcestershire sauce (adds savory depth)
– 1 tsp garlic powder (or fresh minced garlic)
– 1/2 tsp black pepper (adjust to preference)
– 2 lbs russet potatoes, peeled and cubed (1-inch pieces)
– 2 tbsp olive oil (or any neutral oil)
– 1 can (10.5 oz) condensed tomato soup (undiluted)
– 1 cup beef broth (low-sodium preferred)
– 1 tsp dried oregano (crush between fingers to release flavor)
– 1/2 tsp onion powder (or 1/4 cup finely chopped onion)
Instructions
1. Preheat your oven to 375°F.
2. Combine ground beef, rice, egg, Worcestershire sauce, garlic powder, and black pepper in a large bowl.
3. Mix gently with your hands until just combined—overmixing makes tough meatballs.
4. Form the mixture into 12 equal-sized meatballs, about 1.5 inches each.
5. Toss potato cubes with olive oil in a 9×13 inch baking dish until evenly coated.
6. Arrange meatballs evenly among the potatoes in the baking dish.
7. Whisk together tomato soup, beef broth, and oregano in a separate bowl until smooth.
8. Pour the sauce mixture evenly over the meatballs and potatoes.
9. Cover the baking dish tightly with aluminum foil.
10. Bake covered at 375°F for 45 minutes.
11. Remove the foil carefully—steam will be hot.
12. Continue baking uncovered for another 25-30 minutes until potatoes are fork-tender and meatballs are cooked through (internal temperature of 160°F).
13. Let rest for 5 minutes before serving—this allows the rice to absorb remaining liquid. Most satisfying when the potatoes develop crispy edges against the saucy meatballs. The tomato-herb sauce soaks into the rice, creating a savory, almost stuffed-pepper flavor profile. Try serving directly from the baking dish with crusty bread for soaking up every bit of sauce.
Porcupine Meatball Subs with Marinara
Unbelievably satisfying, these porcupine meatball subs combine tender ground beef meatballs studded with rice in a rich marinara sauce. Using pantry staples, they come together quickly for a comforting weeknight meal. Serve them hot on toasted sub rolls for the ultimate handheld dinner.
Ingredients
– 1 lb ground beef (80/20 works best)
– 1/2 cup uncooked long-grain white rice (rinsed)
– 1 large egg (beaten)
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion (finely diced)
– 2 cloves garlic (minced)
– 24 oz jar marinara sauce (or homemade)
– 4 sub rolls (split lengthwise)
– 1 cup shredded mozzarella cheese
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine ground beef, uncooked rice, beaten egg, Italian seasoning, salt, and pepper.
3. Mix gently with your hands until just combined—overmixing makes tough meatballs.
4. Shape the mixture into 12 equal-sized meatballs, about 1.5 inches each.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Add meatballs and brown on all sides, about 6–8 minutes total—they won’t be cooked through.
7. Remove meatballs and set aside on a plate.
8. Add diced onion to the same skillet and cook until softened, about 3 minutes.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Pour marinara sauce into the skillet, scraping up any browned bits from the bottom.
11. Return meatballs to the skillet, nestling them into the sauce.
12. Bring sauce to a simmer, then cover and transfer to the preheated oven.
13. Bake for 25–30 minutes until rice is tender and meatballs are cooked through.
14. While meatballs bake, toast sub rolls in the oven for 5 minutes until lightly crisp.
15. Remove meatballs from oven and spoon them with sauce into toasted rolls.
16. Top generously with shredded mozzarella cheese.
17. Return subs to the oven for 3–5 minutes until cheese is melted and bubbly.
Keep these subs messy and satisfying—the rice gives the meatballs a unique, slightly chewy texture that soaks up the marinara beautifully. For a spicy kick, add red pepper flakes to the sauce before baking, or serve with extra sauce for dipping.
Porcupine Meatballs with Sweet and Sour Sauce
Every home cook needs this retro recipe in their arsenal. These meatballs get their name from the rice that pokes out during cooking, creating a textured appearance. The sweet and sour sauce transforms simple ingredients into something special.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice
– 1/4 cup finely chopped yellow onion
– 1 large egg, beaten
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
– 1 cup ketchup
– 1/4 cup brown sugar, packed
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 cup water
Instructions
1. Combine ground beef, uncooked rice, chopped onion, beaten egg, garlic powder, salt, and pepper in a large bowl.
2. Mix ingredients with your hands until just combined—overmixing creates tough meatballs.
3. Form mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Brown meatballs in batches, turning to sear all sides—about 2 minutes per side.
6. Return all meatballs to the skillet in a single layer.
7. Whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and water in a medium bowl.
8. Pour sauce mixture over meatballs, scraping the bowl clean.
9. Bring sauce to a boil, then immediately reduce heat to low.
10. Cover skillet and simmer for 45 minutes—the rice will expand and create the “porcupine” effect.
11. Check sauce consistency at 35 minutes; if too thin, simmer uncovered for remaining time.
12. Remove from heat when rice is tender and sauce has thickened.
13. Let meatballs rest for 5 minutes before serving to allow flavors to meld.
Keep these meatballs tender with their signature rice spikes poking through the glossy sauce. The sweet-tangy glaze clings perfectly to each bite, making them ideal over mashed potatoes or stuffed into crusty rolls for a hearty sandwich.
Porcupine Meatball Tacos with Avocado Crema
Let’s transform classic meatballs into taco night magic. These porcupine meatballs get their name from rice that pokes out during cooking, creating fantastic texture. Ground beef and rice cook together in a savory tomato sauce that doubles as taco filling.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large egg
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 1 (15 oz) can tomato sauce
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp cumin
– 8 small flour tortillas
– 1 ripe avocado
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1/4 tsp salt
– Fresh cilantro for garnish
Instructions
1. Combine ground beef, uncooked rice, diced onion, minced garlic, egg, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
2. Mix with your hands until just combined—overmixing makes tough meatballs.
3. Form mixture into 16 equal-sized meatballs, about 1.5 inches each.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Brown meatballs in batches, turning to sear all sides—about 2 minutes per side.
6. Return all meatballs to the skillet and reduce heat to medium.
7. Pour 15 oz tomato sauce and 1 cup beef broth over meatballs.
8. Sprinkle 1 tsp chili powder and 1/2 tsp cumin evenly over the sauce.
9. Bring sauce to a gentle bubble, then reduce heat to low.
10. Cover skillet and simmer for 25 minutes—rice will expand and create “porcupine” texture.
11. Check that rice is tender and meatballs reach 165°F internal temperature.
12. While meatballs cook, mash 1 ripe avocado with 1/4 cup sour cream in a small bowl.
13. Stir in 2 tbsp lime juice and 1/4 tsp salt until smooth.
14. Warm 8 flour tortillas in a dry skillet for 30 seconds per side.
15. Place 2 meatballs in each warm tortilla.
16. Spoon sauce from skillet over meatballs.
17. Drizzle avocado crema generously over each taco.
18. Top with fresh cilantro leaves.
Crispy rice bits contrast beautifully with tender meatballs in every bite. The avocado crema cuts through the rich tomato sauce with cool creaminess. For a fun twist, serve these as sliders on Hawaiian rolls with extra crema for dipping.
Porcupine Meatball Pizza with Garlic Crust
Satisfyingly savory and surprisingly simple, this pizza combines tender meatballs with a crispy garlic crust. Ground beef and rice meatballs bake directly on the dough, creating a textured topping that pairs perfectly with melty cheese. It’s a hearty twist on pizza night that delivers both comfort and crunch in every bite.
Ingredients
– 1 lb ground beef (80/20 works best for moisture)
– 1/2 cup uncooked white rice (short-grain for better texture)
– 1 large egg (lightly beaten for binding)
– 2 tbsp grated Parmesan cheese (freshly grated melts better)
– 1 tsp Italian seasoning (or dried oregano if preferred)
– 1/2 tsp garlic powder (adjust to taste)
– 1/2 tsp onion powder
– 1/4 tsp black pepper (freshly cracked for best flavor)
– 1 lb pizza dough (store-bought or homemade, room temperature)
– 2 tbsp olive oil (or any neutral oil)
– 2 garlic cloves (minced, about 1 tsp)
– 1 cup pizza sauce (homemade or jarred)
– 2 cups shredded mozzarella cheese (low-moisture for less sogginess)
– 1/4 cup chopped fresh parsley (optional garnish)
Instructions
1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.
2. In a medium bowl, combine ground beef, uncooked rice, egg, Parmesan, Italian seasoning, garlic powder, onion powder, and black pepper.
3. Mix gently with your hands until just combined—overmixing can make meatballs tough.
4. Roll the mixture into 1-inch meatballs, placing them on a plate; you should get about 20.
5. Stretch the pizza dough on a floured surface to a 12-inch circle.
6. Brush the dough evenly with olive oil, then sprinkle minced garlic over the surface.
7. Spread pizza sauce over the garlic-coated dough, leaving a 1-inch border for the crust.
8. Arrange meatballs evenly over the sauce, spacing them about 1 inch apart.
9. Top generously with shredded mozzarella, covering meatballs and sauce completely.
10. Carefully transfer the pizza to the preheated stone or sheet using a pizza peel or inverted baking sheet.
11. Bake for 18–20 minutes, until the crust is golden and cheese is bubbly with browned spots.
12. Remove from oven and let rest for 3 minutes—this helps the cheese set for cleaner slicing.
13. Garnish with chopped parsley if using, then slice into 8 pieces.
Each slice offers a crisp garlic-infused crust that contrasts with the juicy, rice-studded meatballs. The savory beef and melty mozzarella create a rich flavor that’s elevated by the herbaceous notes. Enjoy it warm with a side salad to balance the heartiness, or slice into smaller pieces for a crowd-pleasing appetizer.
Porcupine Meatball Kebabs with Tzatziki
A clever twist on two classics, these porcupine meatball kebabs combine ground beef and rice with Mediterranean flavors. After grilling, they get dipped in cool tzatziki for the perfect bite. Anyone can make these for a weeknight dinner or backyard gathering.
Ingredients
- 1 lb ground beef (80/20 works best)
- 1/2 cup uncooked long-grain white rice
- 1 large egg
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup tzatziki sauce (store-bought or homemade)
- 4 metal or soaked wooden skewers
Instructions
- Preheat your grill to medium-high heat, 400°F.
- Combine 1 lb ground beef, 1/2 cup uncooked rice, 1 large egg, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
- Mix with your hands until just combined; avoid overmixing for tender meatballs.
- Divide mixture into 16 equal portions and roll into balls.
- Thread 4 meatballs onto each of 4 skewers, leaving small gaps between them.
- Brush kebabs lightly with 2 tbsp olive oil to prevent sticking.
- Place kebabs on preheated grill and cook for 5 minutes.
- Flip kebabs using tongs and cook another 5 minutes.
- Check internal temperature with a meat thermometer; it should read 160°F.
- Grill 2-3 more minutes if needed until rice is tender and meat is fully cooked.
- Remove kebabs from grill and let rest 3 minutes before serving.
- Serve immediately with 1 cup tzatziki sauce for dipping.
Notably tender with a satisfying texture from the rice grains, these kebabs offer savory herbal notes balanced by the cool, creamy tzatziki. For a complete meal, serve them over a simple Greek salad or with warmed pita bread. The skewers make them ideal for casual outdoor eating or an easy appetizer spread.
Summary
A fantastic collection of porcupine meatball recipes perfect for any gathering or weeknight dinner! We hope these 20 delicious variations inspire your next meal. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this tasty roundup on Pinterest so other home cooks can discover these wonderful recipes too!
