These Porcupine Meatballs are a delightful twist on a classic comfort food, combining tender ground meat with fluffy rice for a unique, satisfying texture. Each bite offers a burst of savory flavor, perfectly balanced with a tangy tomato sauce that’s rich and comforting. Ready in just 1 hour, this recipe is a fuss-free way to bring a hearty, homemade meal to your table.
With a golden crust on the outside and a juicy, flavorful center, these meatballs are packed with protein and wholesome ingredients. The rice adds a playful, “porcupine-like” texture, while the sauce infuses every bite with warmth and depth. Perfect for family dinners or meal prep, this dish is as nourishing as it is delicious—comfort food at its finest!
Ingredients for Porcupine Meatballs
- Sauce:
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 1 teaspoon sea salt, divided
- 2 garlic cloves, chopped
- 30 ounces tomato sauce (2 cans of 15 ounces each)
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Meatballs:
- 1 Tablespoon olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced (optional for added sweetness)
- 1 teaspoon sea salt
- 2 garlic cloves, chopped
- 1½ pounds ground beef (80/20 blend recommended; turkey or chicken can be substituted)
- ½ teaspoon ground black pepper
- ¾ cup chopped fresh parsley
Step-by-Step Instructions for Making Porcupine Meatballs
- Prepare the Sauce:
- In a heavy-bottom skillet, heat 1 Tablespoon olive oil over medium-high heat.
- Add the finely chopped onion and season with ½ teaspoon sea salt. Sauté until translucent.
- Add the chopped garlic and sauté until fragrant.
- Stir in the tomato sauce, remaining ½ teaspoon sea salt, ground black pepper, dried oregano, and dried parsley. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Prepare the Meatballs:
- Preheat your oven to 375 degrees F (190 degrees C).
- In the same skillet, heat another 1 Tablespoon olive oil over medium-high heat.
- Sauté the diced onion and red bell pepper with ½ teaspoon sea salt until onions are translucent. Add garlic and sauté until fragrant.
- Remove from heat and let the mixture cool.
- In a large mixing bowl, combine the ground beef, remaining ½ teaspoon sea salt, ground black pepper, fresh parsley, and the cooled sautéed mixture. Mix thoroughly with your hands until homogeneous.
- Form the mixture into meatballs, aiming for 1.5 inches in diameter.
- Combine and Bake:
- Place the meatballs in a 9×13 inch baking dish. Pour the prepared sauce over the meatballs, gently turning to coat them evenly.
- Arrange the meatballs in a single layer.
- Bake in the preheated oven for 25 minutes, or until the meatballs are cooked through and the sauce is bubbling.
- Serve:
- Remove from the oven and let sit for a few minutes before serving. Enjoy your Porcupine Meatballs with a side of rice or pasta for a complete meal.
Serving Suggestions for Porcupine Meatballs
Porcupine meatballs are a hearty and flavorful dish that pairs well with a variety of sides. Serve them over steamed rice or mashed potatoes to soak up the delicious tomato sauce. For a lighter option, try a side of roasted vegetables or a crisp green salad. Don’t forget a sprinkle of fresh parsley or grated Parmesan on top for an extra touch of flavor!
Storage and Reheating Tips
Store leftover porcupine meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water or broth to keep the sauce from drying out. Alternatively, microwave them in 30-second intervals until warmed through. For longer storage, freeze the meatballs and sauce in a freezer-safe container for up to 2 months.
Recipe Variations to Try
Switch things up by using ground turkey or chicken instead of beef for a leaner option. For a gluten-free twist, replace the rice in the meatballs with cooked quinoa. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce or mix in some chopped jalapeños with the meatball ingredients. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To save time, prepare the sauce and sauté the onions, bell peppers, and garlic ahead of time. Store them in the fridge until you’re ready to assemble the meatballs. You can also form the meatballs in advance and refrigerate them for up to 24 hours before baking. If you’re really in a rush, use pre-chopped frozen onions and peppers to cut down on prep time.
Common Questions Answered
Can I make these meatballs ahead of time? Absolutely! Assemble the meatballs and sauce, then refrigerate them for up to a day before baking. Can I use a different type of meat? Yes, ground turkey, chicken, or even pork work well. What if I don’t have fresh parsley? Substitute with an additional teaspoon of dried parsley, though fresh herbs add a brighter flavor.
Porcupine Meatballs Recipe
Ingredients
Sauce
- 1 Tablespoon olive oil
- 1 small onion
- 1 teaspoon sea salt divided
- 2 cloves garlic chopped
- 30 ounces tomato sauce 2 (15 ounce cans)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Meatballs
- 1 Tablespoon olive oil
- 1 small onion diced
- 1 small red bell pepper diced
- 1 teaspoon sea salt
- 2 cloves garlic chopped
- 1 1/2 pounds ground beef (80/20 is best); you can also use turkey or ground chicken instead
- 1/2 teaspoon ground black pepper
- 3/4 cup chopped fresh parsley
Instructions
- For the Sauce
- In a heavy bottom skillet, heat the olive oil over medium-high heat.
- Add the onion, season with ½ teaspoon sea salt, and sauté until translucent.
- Add the garlic and sauté until fragrant.
- Add the tomato sauce, ½ teaspoon sea salt, ground black pepper, dried oregano, and dried parsley and stir to combine.
- Bring the mixture to a boil before reducing the heat to low and simmering for 15 minutes.
- For the Meatballs
- Preheat the oven to 375 degrees F
- In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the onion and the bell pepper, season with ½ teaspoon sea salt, and sauté until the onions are translucent.
- Add the garlic and sauté until fragrant.
- Remove from the heat and allow to cool.
- In a large mixing bowl, combine the ground beef, ½ teaspoon sea salt, ground black pepper, fresh parsley, and the cooled mixture of sauteed onions, bell peppers, and garlic.
- With your hand, mix all of the ingredients together until a homogenous mixture forms.
- Using your hands again, form the mixture into meatballs. Aim for 1.5 inches in diameter.
- Add the meatballs to a 9 X 13 inch baking dish.
- Pour the sauce over the meatballs and mix gently to coat the meatballs in sauce.
- Do your best to arrange the meatballs in a single layer.
- Bake for 25 minutes.