Porcupine Meatballs
Porcupine Meatballs are a comforting and hearty dish featuring tender ground beef mixed with rice and spices, all enveloped in rich Ragu spaghetti sauce. Perfect for family dinners or gatherings, these meatballs are both satisfying and flavorful, making them a crowd-pleaser for meat lovers.
Ingredients
Instructions
- Mix together the ground beef, uncooked rice, beaten egg, and chopped onion with your hands and shape into balls about the size of tennis balls.
- Put the meatballs into a pan and pour sauce over each ball until it is well covered.
- Bake at 450° for about an hour.
Tips & Substitutions
For a twist, try substituting ground turkey or chicken for a lighter version. You can also swap out the rice for quinoa or cauliflower rice for a low-carb option. If you prefer more flavor, add garlic powder, Italian seasoning, or a splash of Worcestershire sauce to the meat mixture. To keep the meatballs moist, avoid overmixing the ingredients.
Serving Suggestions
Serve these porcupine meatballs over cooked spaghetti for a classic combination, or alongside a fresh garden salad for a lighter meal. They pair beautifully with Memphis Spicy Baked Beans for a hearty BBQ feast. For a comforting side, consider garlic bread or a cheesy pasta dish like Beefy Noodle Cheese Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs in a baking dish with some extra sauce, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes. You can also microwave them for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Porcupine Meatballs contains roughly 856 calories, with 20g protein, 154g carbohydrates, and 19g fat. It is an excellent source of protein (40% of the Daily Value), calcium (28% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 794mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs before baking?
Yes, you can freeze the shaped meatballs before baking. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They can be stored for up to 3 months. When ready to cook, bake them straight from frozen, adding extra time to ensure they are cooked through.
What can I use instead of Ragu spaghetti sauce?
If you don’t have Ragu, you can use any jarred marinara or spaghetti sauce you like. Alternatively, you can make a quick homemade sauce by combining crushed tomatoes, garlic, olive oil, and herbs. This can add a personal touch to the dish.
How do I know when the meatballs are cooked through?
To ensure your meatballs are fully cooked, use a meat thermometer to check the internal temperature, which should reach 160°F. You can also cut one open to check that it is no longer pink inside and the juices run clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).