Porcupine Meatballs

By Lidey Heuck

Published December 14, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour and 20 minutes
Prep Time
10 minutes
Cook Time
1 hour and 10 minutes
Rating
4(839)
Comments
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This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli. 

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Ingredients

Yield:4 servings 

  • 1 pound ground beef (preferably 20-percent fat)

  • 1 cup cooked long-grain rice (see Tip)

  • 1 large egg, beaten

  • ⅓ cup finely chopped yellow onion 

  • 2 tablespoons chopped fresh parsley, plus more for serving

  • 3 garlic cloves, minced (1 tablespoon)

  • ½ teaspoon dried oregano

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ¼ teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 (14-ounce) can tomato sauce

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon brown or granulated sugar

  • ½ teaspoon sweet paprika 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

47 grams carbs; 127 milligrams cholesterol; 606 calories; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 35 grams fat; 1 gram trans fat; 3 grams fiber; 709 milligrams sodium; 26 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a large bowl, combine the ground beef, rice, egg, onion, parsley, garlic, oregano, salt and pepper, and mix well. Roll the mixture into 1 ½-inch balls, then place them on a plate.

  2. Step 2

    Heat the oil in an oven-safe (10-inch) deep skillet or a large Dutch oven set over medium-high. Fry the meatballs in batches, turning occasionally, until browned all over, 3 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the meatballs to a paper towel-lined plate.

  3. Step 3

    Drain the fat from the pan. Stir the tomato sauce, Worcestershire, brown sugar and paprika into the pan. Return the meatballs to the pan and spoon the sauce over them.

  4. Step 4

    Bake for 30 minutes, covered, then uncover and bake until the sauce has reduced slightly and is beginning to brown at the edges of the pan, 10 to 15 minutes more. Top with parsley and serve.

Tip

  • To yield 1 cup cooked rice, start with ⅓ cup uncooked rice and cook according to the package instructions.

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Ratings

4 out of 5
839 user ratings
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Comments

Morgan

Meatballs made with rice were a staple of our 2020 lockdown repertoire. We called them “Covid balls,” a play on their similarity to the spiny virus and an acknowledgment of the trying times we all were living through. And while the name may have been a bit tasteless, the meatballs themselves were anything but.

s.martiny

This was a winter time meal during my midwestern childhood. Meatballs were not fried but braised in a tomato broth. The original recipe used canned tomato soup, but we canned tomato vegetable juice in the summer and used that, more likely seasoned with bay leaf and celery. No oregano, no sugar.

Angelique

I flavor them with a Middle Eastern/Asian element by adding crushed garlic, ginger, currants, and pignoli nuts. They are adored at my house. Can't keep the freezer stocked!

Chris

I changed a few things. 1. Sautéed the onion and garlic first. 2. Did not add the sugar 3. I parboiled the rice first. I really enjoyed the flavor and it was simple to make. Similarly to others, when it was time to eat them, they do crumble/fall apart once you cut into them. I would still make them again.

Chris

Any thoughts on trying this with wild rice—100% wild rice.

Avery

We enjoyed these! A few things I did differently: -I used my instant pot to cook the meatballs in the sauce (20 minutes high pressure, 20 minutes natural release before flipping the switch). I used uncooked rice and it came out cooked. -I added a couple tbsp of panko -I did not brown the meatballs. I brought the sauce to a simmer on the IP sauté function then added the meatballs and pressure cooked. I did add an extra cup of liquid for the pressure cooking to avoid a food burn warning.

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