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A skillet with porcupine meatballs on a spoon.
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5 from 3 votes

Porcupine Meatballs


Meatball Mixture

  • 1/2 cup uncooked long grain rice
  • 1/2 cup water up to
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef

The Rest

  • 2 tablespoons canola oil
  • 1 can 15 ounces tomato sauce
  • 1 cup water
  • 2 tablespoons dark brown sugar
  • 2 teaspoons Worcestershire sauce


  • In a large bowl, combine ground beef, garlic powder, pepper, paprika, salt, celery salt, onions, and uncooked rice.
  • Mix well, and add water a little at a time until mixture is easy to work with, but not too lose.
  • Shape into 1-1/2-in meatballs, and set aside.
  • Over medium high heat, heat oil In a large skillet, once hot, add meatballs in batches, and brown them on all sides. Once browned, remove, and set aside, continuing to brown until all meatballs are browned.
  • Drain oil from pan, add meatballs back in, and add tomato sauce, water, dark brown sugar and Worcestershire sauce to the pan, stirring gently to combine.
  • Reduce heat to medium- low, cover and simmer for 1 hour, until meatballs are cooked through.