Porcupine Meatballs

Luckily the porcupine meatballs don’t contain any real porcupines. It would be rather sour. The only thing they contain is an abundance of flavor and entertainment. They’re a delicious and filling meatball in which rice serves as a binder. While the meatballs simmer within tomato sauces, the rice starts to puff in the cooking process making tiny “quills” that are affixed to the outside into the meatballs. The rice helps keep the meatballs moist and tender and gives a charming flavor to the meal.These meatballs aren’t any novel, but that could be the reason why we love them so well. They’re a dish we are able to recall from our childhood. We enjoy the thrill taking off the lid and seeing those tiny rice spikes popping out of every way. Also, they taste fantastic. (Around here, they’re eaten down quickly. Most often by myself.) Actually, it’s a food that is suitable for children of all different ages.
The version we’ve created is slightly distinct from our original Hunts advertisement, mostly in that we’ve increased the seasoning and removed the browning. We’ve discovered that omitting this step can save a bit of time, but it doesn’t impact the overall result. However they’re simple to make!
Combine the ground beef onions, rice, herbs eggs and half a cup of tomato sauce in one dish…
Then mash it all up by hand… (It’s acceptable to mess up at times.)
The mixture is formed into roughly 20 balls, each about 1 inch across, and then place them into the pan’s bottom…
Mix together the rest of the tomato sauce along with Worcestershire and a tiny amount of water. Pour this mixture into your skillet…
Then, you let the meatballs simmer.
While they cook, grains of rice rise from the meatballs like adorable little quills. The sauce encircles the tender meatballs , encasing them in just enough flavor.
Then, slowly flip the meatballs around and allow the other side to cook in your sauce to ensure that they’re all coated and served them with mashed potatoes or rice, or just the way they are.
Aside from the name, they’re really soft and succulent and infused with a delicious herby taste as well as an incredibly sweet tomato base. They’re good and without the need for a fancy gimmick however, we’re incredibly satisfied with the gimmick too.

You need: 

1 lb ground beef
2 cans (15 oz each) tomato sauce
1/2 cup long grain white rice, uncooked
1/2 cup water
1/4 cup onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste


In a medium sized bowl, mix together ground beef, rice, beaten egg, 1/4 cup of the tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper. Form into 1 1/2-inch meatballs (will make about 20). Place meatballs into a large skillet.
In a small bowl, mix together the remaining tomato sauce, 1/2 cup water, and Worcestershire sauce and pour over the meatballs. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Gently turn meatballs over and continue to simmer, covered, until meatballs are cooked through, 15-20 more minutes. Enjoy!