Porcupine Meatballs Tomato Beef

Porcupine meatballs are my favorite comfort food when I want something hearty affordable and full of flavor These tender beef and rice meatballs simmer gently in a rich tomato sauce and always remind me of family weeknight dinners around the table

I first made this dish in college when I needed a cheap and cozy dinner It has stuck with me and now my family requests it anytime the weather turns cool

Ingredients

• Ground beef: adds rich flavor and protein look for beef that is eighty percent lean for best results
• Uncooked long grain white rice: creates the signature porcupine texture use high quality white rice for tender grains
• Large egg: acts as a binder for the meatballs always use a fresh egg for best binding power
• Sweet onion, diced finely: adds moisture and sweetness choose onions that are firm and unblemished
• Worcestershire sauce: contributes a savory tang use a brand you like as this sets much of the background flavor
• Garlic powder: offers mild aromatic depth check that your garlic powder is fresh for strongest taste
• Onion powder: doubles down on the sweet onion note also helps distribute flavor evenly
• Italian seasoning: brings herby complexity use a blend that is aromatic and not too old
• Kosher salt: enhances all the other flavors in the dish use coarse kosher salt for easy mixing
• Black pepper: balances the other spices with a subtle kick grind it yourself for biggest impact
• Vegetable oil: ensures that the meatballs brown evenly choose a neutral oil with a high smoke point
• Condensed tomato soup: creates a smooth flavorful sauce make sure to use undiluted soup for richness
• Beef stock: deepens the sauce with a meaty background try to use low sodium stock so you control the saltiness
• Fresh chopped parsley for garnish: adds brightness and color use flat leaf parsley when possible

Step-by-Step Instructions

Mix the Meatball Base:

Combine the ground beef uncooked rice beaten egg diced onion Worcestershire sauce garlic powder onion powder Italian seasoning salt and black pepper in a large mixing bowl Use clean hands to mix until all ingredients are well distributed

Form the Meatballs:

Shape the mixture into balls about two tablespoons each Place them gently on a large plate You should end up with approximately twelve to sixteen meatballs

Brown the Meatballs:

Heat an ovenproof skillet over medium heat and add the vegetable oil Once the oil shimmers carefully add the meatballs Fry them a few minutes per side turning so they become golden brown all over This step helps develop flavor and keep the meatballs intact during baking

Mix and Add the Sauce:

Whisk the condensed tomato soup with the beef stock until smooth Pour this mixture over the browned meatballs in the skillet Allow the liquid to come to a gentle simmer so the flavors start to combine

Bake Covered and Then Uncovered:

Cover the skillet with foil or a snug lid and transfer it carefully to a preheated three hundred fifty degree oven Bake for thirty minutes then uncover and bake for an additional thirty minutes This lets the rice cook fully inside the meatballs and thickens the sauce

Garnish and Serve:

When the meatballs are cooked and saucy sprinkle with chopped fresh parsley before serving for a pop of color and freshness

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The rice in the meatballs is my favorite part because each bite soaks up tomato flavor and turns tender without getting mushy Watching my kids scoop up these saucy meatballs always makes me laugh because they say the rice looks like porcupine quills sticking out

Storage Tips

Store leftover porcupine meatballs in an airtight container in the refrigerator for up to four days To reheat use a skillet over medium low heat with a splash of extra beef stock to keep the sauce loose These meatballs also freeze beautifully Place cooled meatballs and sauce in a freezer friendly container and use within three months Thaw in the fridge before reheating

Ingredient Substitutions

You can swap the ground beef for ground turkey or pork if you prefer a lighter or different flavor Short grain rice does not work as well so stick with long grain if possible If you do not have Worcestershire sauce a splash of soy sauce and a pinch of sugar can give a similar savory note Out of tomato soup Use plain tomato sauce mixed with a teaspoon of sugar and a bit more seasoning

Serving Suggestions

Serve these meatballs with creamy mashed potatoes or buttered noodles so you do not waste any of the rich sauce For a lighter side go with a crisp green salad or steamed green beans Rolls or crusty bread are perfect for sopping up extra sauce

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History and Context

Porcupine meatballs got their start during the Great Depression when cooks needed to stretch a small amount of meat into a filling meal The rice puffs up as it cooks making the meatballs look prickly like a porcupine My grandparents grew up with this recipe and I love how it connects my family to a time when simple resourceful cooking brought everyone together

Frequently Asked Questions

→ How do you keep porcupine meatballs from falling apart?

Using a beaten egg helps bind the ground beef and rice together, along with thorough mixing of all ingredients for firm, well-shaped meatballs.

→ Why use uncooked rice in the mixture?

The uncooked rice absorbs moisture during baking, becoming tender and giving the meatballs their signature texture and bite.

→ Can another grain be substituted for white rice?

While white rice is traditional, you may try parboiled brown rice, though texture and cooking times may vary slightly.

→ What does browning the meatballs add?

Browning in oil seals in juices and adds a layer of savory, caramelized flavor before baking in the sauce.

→ Is it possible to prepare this dish ahead of time?

You can mix, shape, and refrigerate the meatballs in advance; bake with sauce when ready to serve for optimal freshness.

→ What goes well as a side dish?

Pair with mashed potatoes, crusty bread, or steamed vegetables to round out the meal and soak up the sauce.