Porcupine Meatballs

Porcupine Meatballs Recipe

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Paula Collier


My Grandma made this on special occasions. We thought they were the coolest!

★★★★★ 1 vote
45 Min
1 Hr


1 1/2 lb
ground chuck
1 tsp
salt and pepper
1/3 c
minced onion
3/4 c
long grain rice (not instant) uncooked
1 tsp
worcestershire sauce
1 large
can crushed tomatoes and it's juice
1 can(s)
large tomato juice or v-8
1 1/2 c
olive oil for browning meatballs

How to Make Porcupine Meatballs


  • 1Mix ground chuck, salt and pepper, onion and rice. Form into walnut sized meatballs and brown in olive oil in skillet. Drain and set aside.
  • 2In stockpot, mix tomatoes, tomato juice, and worcestershire sauce. Bring to a boil and drop about 5 meatballs in at a time. When all the meatballs are in, reduce heat to a simmer and cook 45 minutes. Stir only occasionally and carefully as not to break apart meatballs.
  • 3We like to serve the meatballs and sauce on a big 'ol pile of mashed potatoes and a side of green beans. The rice cooks and sticks out of the meatballs, resembling a "porcupine".

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About Porcupine Meatballs

Course/Dish: Beef
Other Tag: Quick & Easy