Porcupine Meatballs

By Lidey Heuck

Published Dec. 15, 2023

Porcupine Meatballs
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour and 20 minutes
Prep Time
10 minutes
Cook Time
1 hour and 10 minutes
Rating
4(785)
Comments
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This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli. 

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Ingredients

Yield:4 servings 
  • 1pound ground beef (preferably 20-percent fat)
  • 1cup cooked long-grain rice (see Tip)
  • 1large egg, beaten
  • ⅓cup finely chopped yellow onion 
  • 2tablespoons chopped fresh parsley, plus more for serving
  • 3garlic cloves, minced (1 tablespoon)
  • ½teaspoon dried oregano
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon black pepper
  • 3tablespoons olive oil
  • 1(14-ounce) can tomato sauce
  • 1tablespoon Worcestershire sauce
  • 1teaspoon brown or granulated sugar
  • ½teaspoon sweet paprika 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

606 calories; 35 grams fat; 11 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 26 grams protein; 709 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1½-inch balls, then place them on a plate.

  2. Step 2

    Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.

  3. Step 3

    Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.

  4. Step 4

    Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.

Tip
  • To yield 1 cup cooked rice, start with ⅓ cup uncooked rice and cook according to the package instructions.

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Ratings

4 out of 5
785 user ratings
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Comments

Morgan

Meatballs made with rice were a staple of our 2020 lockdown repertoire. We called them “Covid balls,” a play on their similarity to the spiny virus and an acknowledgment of the trying times we all were living through. And while the name may have been a bit tasteless, the meatballs themselves were anything but.

s.martiny

This was a winter time meal during my midwestern childhood. Meatballs were not fried but braised in a tomato broth. The original recipe used canned tomato soup, but we canned tomato vegetable juice in the summer and used that, more likely seasoned with bay leaf and celery. No oregano, no sugar.

Angelique

I flavor them with a Middle Eastern/Asian element by adding crushed garlic, ginger, currants, and pignoli nuts. They are adored at my house. Can't keep the freezer stocked!

Char

My depression-era mom used to make these for us growing up in the 60s and 70s! I had no idea about the origin of them. Thank you for a delicious recipe I loved and had forgotten about, and the sweet memory of my mom, who I miss a lot.

Joychild

Really good! Two year old gobbled them up (6) and the adults also loved them. That is a winner in our house.

Joychild

These will be made again. Grandchild (age 2) LOVED these! (So did the adults). Served with 1/2 cauliflower rice mixed with white rice and green peas and a green salad.

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