Easy Baked Porcupine Meatballs
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My family has always loved porcupine meatballs, and this version is very similar to the recipe my mom used to make. The big difference is that you don’t need to brown the meatballs before they go into the oven, which makes the recipe a little easier and cuts down on prep and cleanup.
The meatballs bake right in the sauce, so they stay tender and flavorful while the rice cooks inside them. The sauce also gets a little extra flavor from Italian seasoning, which adds a nice herby note and gives this classic comfort-food recipe a slightly different twist.
It is an easy dinner to put together, especially on a busy night, and it still has that familiar homemade flavor that makes porcupine meatballs such a family favorite.
Ingredients for Easy Baked Porcupine Meatballs
- GROUND BEEF – Ground beef forms the base of the meatballs and gives them their hearty, savory flavor. Lean ground beef works well so the sauce doesn’t get too greasy.
- DRIED MINCED ONION – Dried minced onion adds onion flavor without any chopping. It softens as the meatballs bake and blends right into the mixture.
- EGG – The egg helps bind the meatball mixture together so the meatballs hold their shape while baking.
- LONG GRAIN RICE – Long grain rice cooks right inside the meatballs and gives porcupine meatballs their signature texture. As the rice expands, some grains poke out of the meatballs, which is how they got their name.
- WORCESTERSHIRE SAUCE – Worcestershire sauce adds deep, savory flavor and a little tang that enhances the beef.
- GARLIC POWDER – Garlic powder adds easy garlic flavor and distributes evenly throughout the meatball mixture.
- SALT – Salt brings out the flavor of the beef, rice, and seasonings.
- PEPPER – Black pepper adds a little warmth and helps balance the rich flavors in the meatballs and sauce.
- HEAVY WHIPPING CREAM – Heavy cream adds moisture and richness to the meatball mixture, helping keep the meatballs tender as they bake.
- ITALIAN BREAD CRUMBS – Italian bread crumbs help bind the meatballs and add extra seasoning at the same time.
- TOMATO SAUCE – Tomato sauce creates a smooth, savory base for the sauce the meatballs bake in.
- CONDENSED TOMATO SOUP – Condensed tomato soup adds sweetness, body, and a richer tomato flavor to the sauce.
- CHICKEN BROTH – Chicken broth thins the sauce and provides the liquid needed to help the rice cook properly inside the meatballs.
- ITALIAN SEASONING – Italian seasoning adds a blend of herbs like basil, oregano, and thyme, giving the sauce a nice herby flavor.
Instructions for Easy Baked Porcupine Meatballs
Preheat the oven to 350°.
In a large mixing bowl, combine the ground beef, dried minced onion, egg, long grain rice, Worcestershire sauce, parsley, garlic powder, salt, pepper, heavy whipping cream, and Italian bread crumbs. Mix gently just until everything is evenly combined. Avoid overmixing, which can make the meatballs tough. I like to wear disposable gloves and mix everything by hand.
Scoop the mixture into 1-tablespoon portions and roll into meatballs. You should get about 20 meatballs. Arrange them in a single layer in an 8 x 8-inch baking dish.
In the same bowl, whisk together the tomato sauce, condensed tomato soup, chicken broth, and Italian seasoning until smooth and well combined. Pour the sauce evenly over the meatballs, making sure they are well coated.
Cover the baking dish tightly with foil and bake for 1 hour. Since ovens can vary, cut into one meatball and check the rice before serving. The rice should be tender with no crunch. If it is still firm, cover the dish again and return it to the oven for another 10 minutes.
Serve the porcupine meatballs with plenty of sauce over rice, mashed potatoes, or egg noodles, along with your favorite vegetables on the side.
Frequently Asked Questions
Why are they called porcupine meatballs?
The rice cooks and expands inside the meatballs, with some grains sticking out around the edges. That gives them the “porcupine” look.
Do I need to cook the rice first?
No. The long grain rice goes into the meatball mixture uncooked and cooks as the meatballs bake in the sauce.
Do I need to brown the meatballs first?
No. That is one of the best parts of this version. The meatballs go straight into the baking dish and cook completely in the oven.
Can I use a different kind of rice?
Long-grain white rice is the best choice because the cooking time is designed around it. Brown rice takes much longer to cook and is not a good substitute here.
How do I know when the meatballs are done?
The meatballs should be fully cooked, and the rice inside should be tender, not crunchy. If the rice is still firm after an hour, cover and bake for another 10 minutes.
Can I make these ahead of time?
Yes. You can assemble the meatballs and sauce ahead of time, cover the dish, and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if the dish is cold.
Can I freeze porcupine meatballs?
Yes. Let them cool completely, then freeze the meatballs with their sauce in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
What should I serve with them?
They are especially good over mashed potatoes, rice, or egg noodles. Serve with a simple vegetable or salad for an easy dinner.
Can I use ground turkey instead of ground beef?
Yes, though the flavor and texture will be a little lighter. Be careful not to overmix so the meatballs stay tender.
Why is there heavy cream in the meatballs?
The cream adds moisture and richness, helping keep the meatballs tender while they bake.
Tips and Tricks
- Do not overmix the meat. Mix only until combined. Overworking the mixture can make the meatballs dense or tough.
- Keep the meatballs the same size. Using a 1-tablespoon scoop helps them cook evenly and makes it easier to get about 20 meatballs.
- Cover the dish tightly with foil. The trapped steam helps cook the rice inside the meatballs. A loose cover can let too much moisture escape.
- Check the rice before serving. The rice should be completely tender. If you still feel any crunch, cover the dish again and bake for another 10 minutes.
- Serve them with plenty of sauce. The tomato sauce is one of the best parts, so spoon it generously over mashed potatoes, rice, or egg noodles.
For more recipes like this, try:
- Easy Crockpot Cola Meatballs
- Slow Cooker Sausage Meatball Soup
- Easy Smoked BBQ Meatballs
- Slow Cooker Hawaiian Meatballs
Easy Baked Porcupine Meatballs
Real Mom Kitchen
Equipment
Ingredients
Meatballs:
- 1 lb ground beef
- ½ Tbsp dried minced onion
- 1 large egg
- ¼ cup long grain rice uncooked
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp salt
- ⅛ tsp pepper
- 2-3 Tbsp heavy whipping cream
- 2 Tbsp Italian seasoned bread crumbs
Sauce:
- ½ cup tomato sauce
- 10 ¾ oz can condensed tomato soup
- ¼ cup chicken broth
- ½ Tbsp Italian seasoning
Instructions
- Preheat the oven to 350°F.
- In a large bowl, add the ground beef, dried minced onion, egg, rice, Worcestershire sauce, parsley, garlic powder, salt, pepper, whipping cream, and Italian breadcrumbs. Mix gently until just combined—avoid overmixing. I wear gloves and mix by hand.
- Scoop the mixture into 1-tablespoon-sized meatballs (you should get about 20) and arrange them in an 8 x 8-inch baking dish.
- In the same bowl you mixed the meat in, whisk together the tomato sauce, tomato soup, chicken broth, and Italian seasoning until well combined. Pour the sauce evenly over the meatballs.
- Cover tightly with foil and bake for 1 hour. (ovens vary, check a meatball to ensure the rice is cooked completely, it should not be crunchy. If it is, cover and return to the oven for 10 more minutes.)
- Serve over rice, mashed potatoes, or egg noodles with your favorite veggies on the side.
