Porcupine Meatballs

Italian Inspired Recipes, Main Dish Recipes / Saturday, August 26th, 2017


Well, that got the family’s attention.  What the heck?  We are really having a porcupine for supper? Where did you get it?  Roadkill? Guess we are getting desperate now?  I’m not that hungry!  Made for an interesting discussion!  It’s an ancient recipe – but definitely a great one.  Comfort food.  Easy to make and I generally have all of the ingredients on hand – hooray.  I’m not super fond of overly sweet sauces, so this version isn’t quite as icky sweet as a few I’ve tried. This has a wonderfully tangy tomato-based sauce.
Apparently, it was a hit.  It should make about 3-4 servings along with a couple of sides.  Keyword there – should.  The first time I made it, the child ate almost the whole pan over a bed of noodles.  Yeah – everyone loves starches…..  I had to scramble for something else for hubby and me to eat.  He literally left us about 5 meatballs to share.  I didn’t even have enough left over for a picture.  Luckily this doubles easily.  I actually had a few leftovers this go round.

Porcupine Meatballs

Delicious and easy to make.  Small meatballs in a savory tomato sauce - simmered until the flavors blend into a mouth-watering goodness.  Downhome comfort food full of flavor. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour



  • 1/2 cup Long Grain Rice uncooked
  • 1/2 cup Water
  • 1/3 cup Onion finely chopped
  • 1/4 tbsp Creole Seasoning
  • 1/8 tsp Garlic Powder
  • 1 lb Ground Beef lean
  • Oil for browning


  • 1 15oz can Tomato sauce
  • 1/2 can Water
  • 2 tbsp Brown Sugar
  • 2 tsp Worcestershire sauce


  1.      Break up the ground beef into a large bowl.  Sprinkle will uncooked rice, onions, and seasonings.  Gently stir with a fork to slightly blend. Add water and finish mixing with your hands.  Try not to overdo it.  Over mixing is what causes them to be tough and corky tasting - yucky.  Form into 1 1/2 inch balls.  You should get approximately 34-38 meatballs per pound.  Seriously - get out the old measuring tape if you not sure.

         Brown the meatballs in a small amount of oil.  I generally use a cast iron skillet or a stainless steel one.  We aren't talking fully cooked here.  This is just to add some flavor and help them keep their shape.  Once browned, remove from skillet and set aside.  Drain the oil from the skillet, leaving the fond - the delicious browned good stuff stuck to the bottom (yummy).

         Combine sauce ingredients in the skillet - scraping up and mixing in the browned bits. Once mixed, return the meatballs to the skillet.  Gently stir to coat the meatballs in the sauce.  Cover and simmer on low for about 45 minutes.  Stir occasionally to prevent sticking.

         Since this has rice, I usually try to serve will a veggie side or two, and maybe a salad.  Your favorite type of bread (Garlic Toast - Hooray!) is also great for dipping in the sauce. 


Recipe Notes

This sauce is easily doubled.  Especially if serving with noodles - my child can't be the only oddball in the world.  Rice and pasta -  any day. 





2 Replies to “Porcupine Meatballs”

  1. These sound delicious. I just reheated some frozen meatballs for dinner tonight. I bet my family wishes I made this fresh recipe. I think I will try these asap!

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