Porcupine Meatballs with Gravy
Porcupine Meatballs with Gravy are juicy, flavorful, and packed with tender rice, making them irresistibly good. Smothered in rich brown gravy and served over a bed of mashed potatoes or fluffy rice, they’re the ultimate feel-good meal. Whether you’re cooking for your family or treating yourself, this recipe is a must-try!
If you’ve never had porcupine meatballs before, you’re in for a treat. They earned their quirky name because the rice inside the meatballs sticks out after cooking, resembling little “porcupine quills.” This dish has been a favorite for generations, and after the first bite, you will see why.
Looking for more gravy recipes? Next time, try these Oven Baked Hamburger Steaks, Slow Cooker Swedish Meatballs, or Instant Pot Salisbury Steak. You will be so glad that you did.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Ground beef: I like to use ground chuck so that the meatballs do not dry out while cooking.
- Rice: I used uncooked long-grain white rice; minute rice would also work.
- Produce: You will need fresh garlic and yellow onion from the department.
- Seasonings and Spices: Pull oregano, thyme, salt, and black pepper from your spice cabinet.
- Pantry staples: Reach into the pantry and pull out brown gravy mixes, cans of diced tomatoes, and vegetable oil.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1:Combine the ground beef, rice, onion, garlic, and seasonings together in a large bowl.
Step 2: Use a cookie scoop to shape the meat mixture into 1 or 1.5 inch balls.
Step 3: In a large skillet, heat the oil over medium heat. Once it’s hot, brown the meatballs on all sides.
Step 4:In another whisk together the brown sugar and 1 1/2 cups of water until smooth.
Step 5: Place the diced tomatoes on top of the meatballs in the skillet. And then pour in the gravy.
Step 6:Bring the mixture to a simmer and cook for 20 minutes or until the meatballs are tender and the sauce is thickened.
Storage
- Storage: If you have leftovers, allow the meatballs to cool completely before storing them. Transfer to an airtight container and refrigerate for up to 3 days.
- Freezing: To freeze, place cooled meatballs (with gravy) in a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the meatballs in a skillet over low-medium heat until warmed through. Add a splash of water or beef broth to loosen up the gravy while reheating.
What to Serve Porcupine Meatballs
These meatballs pair nicely with a bed of Boursin Mashed Potatoes or Cottage Cheese Mashed Potatoes. And don’t forget a vegetable side dish, such as Roasted Sweet Potatoes and Green Beans or Roasted Broccoli and Brussels Sprouts.
Wendys Tips
- Mixing matters: Avoid over-mixing the meat mixture, as this can make the meatballs tough instead of tender.
- Uniform sizing: Shape the meatballs evenly so they cook at the same rate.
- Brown for flavor: Browning the meatballs before simmering enhances their flavor and gives them a gorgeous color.
- Low and slow: Simmering the meatballs ensures the rice cooks fully and absorbs those delicious flavors.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Ground turkey works well if you prefer a lighter meat option. Just adjust the cooking time slightly, as turkey cooks faster than beef.
You can! Try adding chopped bell peppers or mushrooms to the skillet for an added veggie boost.
If you can’t find brown gravy mix, you can substitute beef broth thickened with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Porcupine Meatballs With Gravy
Equipment
- Large Mixing Bowl
- cookie scoop or ice cream scoop
- large skillet
- medium bowl or measuring cup
Ingredients
- 2 pounds ground beef
- 1 cup uncooked long-grain white rice
- ½ cup finely chopped onion
- 2 cloves garlic minced
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans 14 ounces diced tomatoes, undrained
- 2 packages brown gravy mix
- 3 cups water
- 4 tablespoons vegetable oil
Instructions
- In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, salt, and black pepper. Mix thoroughly until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and set aside.
- In a skillet, heat vegetable oil over medium heat. In batches, brown the meatballs on all sides, ensuring a nice golden crust forms. This should take about 5 minutes per batch.
- In a separate bowl, mix the brown gravy mix with 1 1/2 cups of water until smooth and well combined.
- Pour the diced tomatoes (with their juice) into the skillet with the meatballs. Then, pour the prepared brown gravy over the meatballs and tomatoes.
- Bring the mixture to a simmer, cover the skillet, and let it cook for an additional 20 minutes, or until the rice inside the meatballs is fully cooked.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once the meatballs are cooked through and the rice is tender, the dish is ready to be served.
- Serve the porcupine meatballs over cooked rice or mashed potatoes, spooning the flavorful brown gravy over the top.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
