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4.9 from 30 votes

Porcupine Meatballs

They are meatballs made with ground beef, rice, onion, and bell pepper that's cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 7
Course: Main Course
Cuisine: American

Ingredients

Meatballs
  • 1 1/2 lbs. 85% lean ground beef
  • 3/4 cup dry jasmine rice
  • 3/4 cup finely chopped yellow onion
  • 3/4 cup finely chopped green bell pepper
  • 1 large garlic clove, minced (1.5 tsp)
  • 3 Tbsp finely chopped parsley
  • 1 tsp Italian seasoning
  • 1 large egg
  • 1 tsp salt and 1/2 tsp pepper
  • 1 1/2 Tbsp olive oil
Sauce
  • 2 (15 oz) cans tomato sauce
  • 1 1/4 cups low-sodium chicken broth, then more to thin as desired
  • 2 tsp Worcestershire sauce 
  • 3/4 cup finely chopped red bell pepper
  • 1 Tbsp finely chopped fresh parsley
  • shredded mozzarella cheese, for serving (optional)

Instructions

    Cup of Yum
  1. To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.
  2. Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.
  3. Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.
  4. Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.
  5. Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.
  6. Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.
  7. If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).

Notes

  • To Make Oven Baked Porcupine Meatballs:
  • Skip the browning.
  • Pour the sauce over the formed meatballs in a large baking dish (such as a lasagna pan).
  • Cover with foil and bake 350 degrees until meatballs are cooked through and tender, about 1 hour.