Porcupine Meatballs

How to Make Porcupine Meatballs

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1. Mix the beef, rice, onion, egg, parsley, garlic powder, half the salt and the pepper in a bowl with your hands until just combined.

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2. Shape the mixture into 18 balls, about 40 g each, without pressing them tight.

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3. Stir the tomatoes, stock, Worcestershire sauce, sugar and remaining salt together in a wide, deep pan and bring to a simmer.

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4. Heat the oil in a frying pan and brown the meatballs for 5 minutes, turning, until coloured on most sides. They do not need to cook through.

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5. Lower the meatballs into the simmering sauce in a single layer, cover the pan, and cook over low heat for 45 minutes, turning them once halfway.

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6. Uncover and simmer for 5 minutes more to thicken the sauce, and check that a grain of rice from the centre of a meatball is soft.

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7. Serve hot with the sauce spooned over.

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Tips for Making Porcupine Meatballs

• Use raw long-grain rice. Cooked rice makes soft, pasty meatballs, and instant rice turns to mush before the beef is done.
• Keep the balls loosely packed. Pressing them hard makes them dense, and the rice needs room to swell.
• Cook them covered and check the rice at the end. If the sauce has cooked away before the rice is soft, add a splash of stock and keep going.

What to Serve with Porcupine Meatballs

• Mashed potatoes
• Buttered green beans
• Crusty bread

Storing & Reheating Porcupine Meatballs

Keeps in the fridge for up to 4 days and the sauce thickens, so loosen it with a splash of water on reheating. Freeze for up to 3 months.

Porcupine Meatballs FAQ: Common Questions

Porcupine Meatballs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.