Porcupine Meatballs with Gravy

These porcupine meatballs simmered in savory brown gravy have become a favorite comfort food in my home and always remind me of cozy family dinners around the table. The rice inside gives each bite a unique texture and extra heartiness that makes this dish especially satisfying. It is easy enough for busy weeknights but special enough for a crowd.

Every time I make this dish it brings back memories of my kids peeking over the skillet waiting for the first taste The rice poking through the meatballs always gets a laugh

Ingredients

• Ground beef: the hearty base for the meatballs Look for 80 percent lean for best flavor and moisture
• Long grain white rice: stays toothsome when simmered inside the meatball Choose good quality uncooked rice
• Onion: finely chopped for sweetness and depth Yellow onions are a solid choice
• Garlic: for subtle pungency and aroma Use fresh cloves for best flavor
• Worcestershire sauce: enhances umami and provides a big flavor boost Pick a name brand like Lea and Perrins
• Dried oregano and dried thyme: add herbal notes and a touch of earthiness Look for vibrant green dried herbs
• Salt and black pepper: for seasoning and balance Use kosher salt and freshly cracked black pepper for best results
• Diced tomatoes with juice: bring acidity and moisture Choose high quality canned tomatoes with no added sugar
• Brown gravy mix: a shortcut that gives satisfyingly rich sauce Opt for a trusted brand without excess sodium
• Water: to dissolve the gravy mix and ensure the meatballs simmer perfectly
• Vegetable oil: prevents sticking and helps the meatballs brown evenly Use a neutral oil like canola or sunflower

Step-by-Step Instructions

Mix the Meatball Base:

In a large bowl combine ground beef uncooked long grain rice chopped onion minced garlic Worcestershire sauce dried oregano dried thyme salt and black pepper Mix everything thoroughly so the ingredients are evenly distributed This ensures every meatball is packed with flavor and the rice will cook evenly

Shape the Meatballs:

Using clean hands gently roll the mixture into meatballs about one to one and a half inches across Place each shaped ball on a tray or plate Try not to press too hard which can make the meatballs dense

Brown the Meatballs:

Heat vegetable oil in a large skillet over medium heat Once hot add the meatballs in batches Brown them on all sides letting a golden crust form on each meatball This should take about five minutes per batch Browning is crucial for building deep flavor

Mix the Gravy:

In a medium bowl whisk together the brown gravy mix with one and a half cups water Use a fork or small whisk to make sure the gravy powder dissolves completely This prevents lumps in your finished gravy

Simmer with Tomatoes and Gravy:

Pour diced tomatoes along with their juice into the skillet with the browned meatballs Gently pour the prepared gravy over the top Stir lightly to distribute the liquids Bring everything to a steady simmer

Cook the Meatballs Through:

Cover the skillet and let the meatballs simmer for about twenty minutes Check occasionally to stir gently so nothing sticks to the bottom of the pan The goal is tender meatballs with rice that is cooked through but not mushy

Serve the Dish:

Check that the meatballs are cooked through and the rice is tender before serving Spoon meatballs and plenty of gravy over a bed of cooked rice or fluffy mashed potatoes

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My personal favorite ingredient is the Worcestershire sauce It delivers that special hint of tang and savoriness that sets these meatballs apart My kids have always called these dinosaur ball meatballs because of the rice peeking out like little spikes and it is become a family joke at dinner

Storage Tips

Store leftover meatballs along with their gravy in an airtight container in the refrigerator for up to four days To reheat simply warm gently on the stovetop over low heat until hot all the way through You can also freeze leftovers in a freezer safe container for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can use ground turkey for a lighter flavor or even lean ground pork for extra richness Any long grain white rice works but you might also try brown rice for added nutrition and a hearty texture If you are out of dried thyme or oregano Italian seasoning works in a pinch Fresh garlic can be substituted with a half teaspoon of garlic powder if needed

Serving Suggestions

These meatballs are delicious served over a bed of steaming white rice or classic mashed potatoes Top with extra gravy and a sprinkle of fresh chopped parsley for a bright finishing touch For a complete meal add a simple green vegetable like steamed green beans or a crisp side salad

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Cultural Context

Porcupine meatballs first became popular in American home kitchens around the 1930s as a way to stretch ground meat during tough times The addition of rice inside not only made the meal more filling but also a little fun for kids because the rice grains poke through like porcupine spines This humble dish has stayed a favorite thanks to its comforting flavors and playful appeal

FAQs About the Recipe

→ What makes these meatballs 'porcupine' style?

Uncooked rice is mixed into the meatball blend. As they cook, the rice expands and sticks out, resembling porcupine quills.

→ Can I use a different type of ground meat?

Yes, you can substitute ground turkey or pork for beef, but the flavor and texture may vary slightly.

→ How do I ensure the rice cooks fully?

Be sure to simmer the meatballs gently and cover the pan, allowing steam and liquid to cook the rice thoroughly inside each meatball.

→ What's the best way to serve this dish?

Porcupine meatballs are delicious served over steamed white rice or creamy mashed potatoes to soak up the flavorful gravy.

→ Can I prepare these meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them for up to a day before cooking. Reheat leftovers within four days for best taste.