Porcupine Meatballs with Gravy
If you've never had porcupine meatballs, they are a delicious meatball that has rice cooked into the meat. This rice sticks out like little porcupine quills as they cook.
Ours is simmered in a rich, brown gravy with tomatoes, that is a delicious addition to the meatballs.
This easy stovetop skillet recipe is ideal for family dinners or get-togethers.
Whether you’re a fan of classic meatball dishes or looking to try something new, porcupine meatballs are sure to be a hit.
Ingredients
Ground Beef: 85% works well.
Long-Grain White Rice: Jasmine or basmati rice are both great, but regular white rice also works perfectly.
Onion: Finely chop the onion so it integrates smoothly into the meatball mixture.
Garlic: Fresh garlic cloves, minced finely, provide the best flavor.
Worcestershire Sauce: This adds a deep, umami flavor that enhances the savory elements of the dish.
Dried Oregano, thyme, salt, and black pepper: These all blend together to create a delicious flavor.
Diced Tomatoes: Use canned diced tomatoes with their juices for convenience and consistency.
Brown Gravy Mix: Choose a low-sodium gravy mix if you prefer a less salty dish.
Water: Using warm water helps the gravy mix dissolve more easily.
Vegetable Oil: Choose a neutral oil like vegetable or canola oil for browning the meatballs.
How to Make
In a large mixing bowl, combine the ground beef, uncooked long-grain white rice, finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, salt, and black pepper.
Mix everything together thoroughly until all the ingredients are well incorporated.
Once the mixture is ready, shape it into meatballs about 1 to 1.5 inches in diameter.
Set them aside on a plate or tray as you continue preparing the dish.
Next, heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the skillet. Brown the meatballs on all sides, turning them carefully to get a nice golden crust. This step should take about 5 minutes per batch.
After each batch is browned, transfer the meatballs to a plate and continue browning the rest.
While the meatballs are browning, prepare the gravy by mixing the brown gravy mix with 1 ½ cups of water in a separate bowl.
Stir well until the mixture is smooth and free of lumps.
Once all the meatballs are browned and set aside, pour the undrained diced tomatoes into the skillet. Then, add the prepared brown gravy to the skillet, stirring to combine with the tomatoes.
Return the browned meatballs to the skillet, making sure they are nestled in the tomato and gravy mixture.
Bring the mixture to a simmer over medium heat.
Once simmering, cover the skillet with a lid and let it cook for about 20 minutes, or until the rice inside the meatballs is fully cooked and tender.
Stir occasionally to prevent sticking and ensure even cooking.
When the meatballs are cooked through and the sauce has thickened, the dish is ready to serve.
Serve the porcupine meatballs over a bed of cooked rice, mashed potatoes, or buttered noodles. Spoon the flavorful brown gravy over the top of the meatballs for a delicious .
Tips
Here are some tips for making these the best porcupine meatballs:
Mix Gently for Tender Meatballs: When mixing the meatball ingredients, be gentle and avoid overmixing. Overmixing can result in tough meatballs. Mix just until the ingredients are combined.
Make Uniform Meatballs: Use a cookie scoop or ice cream scoop to portion out the meatballs evenly. This makes sure they cook at the same rate.
Thicken the Gravy if Needed: If your gravy is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the skillet. Cook for a few minutes until the gravy thickens to your liking.
Storing Leftovers
To store leftovers of this porcupine meatballs with brown gravy, transfer them to an airtight container once cool. You can store them in the fridge for up to 3-4 days.
When reheating, you can use a skillet on the stovetop over medium heat or the microwave.
If reheating on the stovetop, add a splash of water or broth to prevent the gravy from thickening too much. Heat until the meatballs are warmed through.
For the microwave, heat in 1-2 minute intervals, stirring occasionally, until hot.
What to Serve with Porcupine Meatballs:
Here are some ideas on what to serve with these porcupine meatballs:
Mashed Potatoes: Mashed potatoes are perfect for soaking up the gravy.
Steamed Green Beans: Lightly steamed green beans are a perfect side dish.
Buttered Egg Noodles: Simple buttered egg noodles a great base to serve the meatballs and gravy on top of.
Roasted Vegetables: Roasted carrots, broccoli, or Brussels sprouts are a great healthy side.
Garlic Bread: Warm garlic bread is perfect for mopping up any extra gravy and is delicious.
Side Salad: A fresh garden salad with a tangy vinaigrette.
Cauliflower Mash: A low-carb alternative to mashed potatoes, cauliflower mash pairs wonderfully with the hearty meatballs and gravy.
Crispy Potato Wedges: Oven-baked or air-fried potato wedges are another great side dish.
F.A.Q.
Can I use instant rice instead of long-grain rice?
Yes, you can use instant rice if that’s what you have on hand. However, instant rice may cook faster and could result in a slightly different texture. Adjust the simmering time as needed to ensure the meatballs are fully cooked and the rice is tender.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time. Form the meatballs and refrigerate them for up to 24 hours before cooking. This makes it easier to cook them fresh for a quick meal.
What can I use instead of brown gravy mix?
If you prefer homemade gravy, you can make a simple brown gravy using beef broth, butter, and flour. Combine 2 cups of beef broth with 2 tablespoons of butter and 2 tablespoons of flour, whisking until thickened and smooth.
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Porcupine Meatballs with Gravy
Ingredients
- 2 pounds ground beef
- 1 cup long-grain white rice uncooked
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 28 ounces diced tomatoes undrained (2 14 ounce cans)
- 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 ½ 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.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
