Porcupine Meatballs Dinner: A Delicious and Easy Recipe for Family Nights

Porcupine Meatballs Dinner is a delightful dish that brings comfort and nostalgia to the dinner table. Growing up, I remember my family gathering around to enjoy this hearty meal, which is not only delicious but also incredibly easy to prepare. The name “porcupine” comes from the rice that sticks out of the meatballs, resembling the quills of a porcupine. This dish has roots in American cuisine, often associated with home-cooked meals that evoke warmth and togetherness.

What I love most about Porcupine Meatballs Dinner is the perfect blend of flavors and textures. The tender meatballs, infused with spices, are complemented by the fluffy rice, creating a satisfying bite that keeps you coming back for more. Plus, it’s a convenient one-pot meal that makes cleanup a breeze! Whether you’re cooking for your family or hosting friends, this dish is sure to impress and leave everyone asking for seconds. Join me as we dive into this comforting recipe that has stood the test of time!

Ingredients:

• 1 pound ground beef
• 1 cup uncooked long-grain white rice
• 1/2 cup onion, finely chopped
• 1/4 cup milk
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup water
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese (optional, for topping)

Preparing the Meatball Mixture

1. In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, milk, egg, garlic powder, salt, and black pepper. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
2. Once the mixture is well combined, shape it into meatballs about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs, depending on the size you choose. Place the meatballs on a baking sheet lined with parchment paper or a lightly greased plate.

Preparing the Sauce

1. In a large saucepan or Dutch oven, combine the tomato sauce, diced tomatoes (with their juice), water, and Italian seasoning. Stir well to combine all the ingredients.
2. Bring the sauce to a gentle simmer over medium heat. This will take about 5-7 minutes. Stir occasionally to prevent sticking.

Cooking the Meatballs

1. Once the sauce is simmering, carefully add the meatballs to the sauce. Make sure they are submerged in the sauce as much as possible. This will help them cook evenly and absorb the flavors.
2. Cover the saucepan with a lid and reduce the heat to low. Let the meatballs simmer in the sauce for about 30-35 minutes. Stir gently every 10 minutes to ensure they don’t stick to the bottom of the pan.
3. After 30-35 minutes, check the meatballs for doneness. They should be cooked through and the rice should be tender. If you have a meat thermometer, the internal temperature should reach 160°F (70°C).

Final Touches

1. If you’re using mozzarella cheese, sprinkle it over the meatballs during the last 5 minutes of cooking. Cover the pot again to allow the cheese to melt beautifully over the meatballs.
2. Once the cheese is melted and bubbly, remove the pot from the heat. Let it sit for a few minutes before serving. This will help the sauce thicken slightly and make it easier to serve.

Serving Suggestions

1. Serve the porcupine meatballs over a bed of cooked pasta, rice, or even mashed potatoes. The sauce is delicious and pairs well with any of these options.
2. Garnish with fresh parsley or basil for a pop of color and added flavor. A sprinkle of grated Parmesan cheese can also elevate the dish.
3. For a complete meal, consider serving a side salad or steamed vegetables alongside the meatballs. This adds freshness and balances the richness of the dish.

Storing Leftovers

1. If you have any leftovers, allow the meatballs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
2. To reheat, simply place the meatballs and sauce in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave them in a microwave-safe dish, covered, for about 2-3 minutes, stirring halfway through.
3. For longer storage, you can freeze the meatballs. Place them in a freezer-safe container or bag, and they will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips for Success

Conclusion:

In summary, this Porcupine Meatballs Dinner is an absolute must-try for anyone looking to elevate their weeknight meals with a dish that is both comforting and delicious. The combination of tender meatballs infused with rice and a rich tomato sauce creates a symphony of flavors that will have your family asking for seconds. Plus, the ease of preparation means you can whip this up even on the busiest of nights! For serving suggestions, consider pairing these meatballs with a side of garlic bread or a fresh garden salad to balance the hearty flavors. If you’re feeling adventurous, you can also experiment with variations by adding different herbs or spices to the meat mixture, or even swapping out the rice for quinoa for a healthier twist. I wholeheartedly encourage you to give this Porcupine Meatballs Dinner a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of cooking together! Print

Porcupine Meatballs Dinner: A Delicious and Easy Recipe for Family Nights
---
• Author: Dottie
• Total Time: 50 minutes
• Yield: 20–24 meatballs 1x
Print Recipe
Pin Recipe
Description
These Porcupine Meatballs are a comforting dish made with ground beef, rice, and a savory tomato sauce. Easy to prepare, they are perfect for family dinners and can be served over pasta, rice, or mashed potatoes. Enjoy a hearty meal that’s sure to please everyone!
---
Ingredients
Scale 1x2x3x
“`html
• 1 pound ground beef
• 1 cup uncooked long-grain white rice
• 1/2 cup onion, finely chopped
• 1/4 cup milk
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup water
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese (optional, for topping)
“`
---
Instructions
“`html
1. In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, milk, egg, garlic powder, salt, and black pepper. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
2. Once the mixture is well combined, shape it into meatballs about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs, depending on the size you choose. Place the meatballs on a baking sheet lined with parchment paper or a lightly greased plate.
3. In a large saucepan or Dutch oven, combine the tomato sauce, diced tomatoes (with their juice), water, and Italian seasoning. Stir well to combine all the ingredients.
4. Bring the sauce to a gentle simmer over medium heat. This will take about 5-7 minutes. Stir occasionally to prevent sticking.
5. Once the sauce is simmering, carefully add the meatballs to the sauce. Make sure they are submerged in the sauce as much as possible. This will help them cook evenly and absorb the flavors.
6. Cover the saucepan with a lid and reduce the heat to low. Let the meatballs simmer in the sauce for about 30-35 minutes. Stir gently every 10 minutes to ensure they don’t stick to the bottom of the pan.
7. After 30-35 minutes, check the meatballs for doneness. They should be cooked through and the rice should be tender. If you have a meat thermometer, the internal temperature should reach 160°F (70°C).
8. If you’re using mozzarella cheese, sprinkle it over the meatballs during the last 5 minutes of cooking. Cover the pot again to allow the cheese to melt beautifully over the meatballs.
9. Once the cheese is melted and bubbly, remove the pot from the heat. Let it sit for a few minutes before serving. This will help the sauce thicken slightly and make it easier to serve.
10. Serve the porcupine meatballs over a bed of cooked pasta, rice, or even mashed potatoes. The sauce is delicious and pairs well with any of these options.
11. Garnish with fresh parsley or basil for a pop of color and added flavor. A sprinkle of grated Parmesan cheese can also elevate the dish.
12. For a complete meal, consider serving a side salad or steamed vegetables alongside the meatballs. This adds freshness and balances the richness of the dish.
13. If you have any leftovers, allow the meatballs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
14. To reheat, simply place the meatballs and sauce in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave them in a microwave-safe dish, covered, for about 2-3 minutes, stirring halfway.
“`
Notes
“`html
• Be careful not to overmix the meatball mixture, as this can make the meatballs tough.
• Make sure the meatballs are submerged in the sauce as much as possible to help them cook evenly and absorb the flavors.
• Stir gently every 10 minutes while the meatballs are simmering to ensure they don’t stick to the bottom of the pan.
• If using mozzarella cheese, sprinkle it over the meatballs during the last 5 minutes of cooking for a beautiful melt.
• Let the dish sit for a few minutes after cooking to help the sauce thicken slightly and make it easier to serve.
• Garnish with fresh parsley or basil for added flavor and color.
• Consider serving a side salad or steamed vegetables alongside the meatballs for a complete meal.
• Allow leftovers to cool completely before transferring them to an airtight container for storage.
• Reheat leftovers in a saucepan over low heat or in the microwave for about 2-3 minutes, stirring halfway.
“`
• Prep Time: 15 minutes
• Cook Time: 35 minutes