Porcupine Meatballs: 16 Thrifty Rice-and-Beef Suppers Grandma Stretched to Feed the Entire Family

These porcupine meatballs are the supper that makes grown-ups ask, did you grow up eating these too? Raw rice gets mixed right into the ground beef, and as the meatballs simmer in tomato sauce, the grains plump and poke out like little quills. Kids loved the silly name, and moms loved that one pound of beef could feed a big family during lean times. Below you will find the classic stovetop recipe, oven, slow cooker, and pressure cooker versions, plus a creamy mushroom gravy style and sweet and sour twist. We also visit cousins from around the world: Mexican albondigas soup, Greek youvarlakia, Turkish rice kofte, and Chinese pearl meatballs. A quick safety note: cook beef meatballs to 160 F and turkey to 165 F. Grab a big pot and let us get rolling..

Classic Stovetop Porcupine Meatballs in Tomato Sauce

Ask anyone who grew up in the 1950s or 60s and they will light up: porcupine meatballs! Uncooked rice mixed into ground beef pokes out as the meatballs simmer, like little quills, and kids thought it was the funniest supper ever. These porcupine meatballs were a thrifty way to stretch a pound of beef for a big family. Tip: use long-grain white rice, not instant, so it cooks slowly in the sauce and holds its shape. Grandma made them right alongside these old-fashioned dishes kids never tried..

You will need: 1 lb ground beef, 1/2 cup uncooked long-grain white rice, 1/4 cup onion finely diced, 1 egg, 1 tsp salt, 1/2 tsp black pepper, 1 can (15 oz) tomato sauce, 1 cup water, 1 tsp sugar.

How to make it: 1. Mix beef, rice, onion, egg, salt, and pepper and roll into 1 1/2-inch meatballs. 2. Brown lightly in a large skillet. 3. Stir tomato sauce, water, and sugar and pour over. 4. Cover and simmer on low 45 minutes, stirring gently, until the rice is tender and meatballs reach 160 F.

Sweet and Sour Porcupine Meatballs

Pineapple, bell pepper, and a tangy sweet and sour sauce give this retro supper a bright twist. Kids love the sweetness and grown-ups love the color. Tip: add the pineapple and peppers in the last 15 minutes so they stay fresh and slightly crisp. Serve over extra rice to soak up every drop of sauce. For more takeout-style cooking at home, try these Chinese noodle dishes. Would your family go for the sweet version?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 egg, salt and pepper, 1 can (20 oz) pineapple chunks with juice, 1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup rice vinegar, 1 cup water, 1 bell pepper chopped.

How to make it: 1. Mix beef, rice, egg, salt, and pepper and form meatballs. 2. Brown lightly in a deep skillet. 3. Whisk pineapple juice, ketchup, sugar, vinegar, and water and pour over. 4. Cover and simmer 40 minutes. 5. Add pineapple and pepper and simmer 15 minutes more until meatballs reach 160 F.

Porcupine Meatballs in Creamy Mushroom Gravy

Not every family made porcupine meatballs with tomato sauce. In many Midwest kitchens, they simmered in a creamy mushroom gravy instead, perfect for spooning over mashed potatoes. Tip: add a splash of milk at the end if the gravy gets too thick. Fresh parsley on top adds color. They belong with these penny-stretching gravy suppers grandma spooned over toast. Which side of the family made the gravy version?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, salt and pepper, 2 cans (10.5 oz each) cream of mushroom soup, 1 1/2 cups water, 8 oz mushrooms sliced.

How to make it: 1. Mix beef, rice, onion, egg, salt, and pepper and form meatballs. 2. Brown lightly in a deep skillet. 3. Add mushrooms. 4. Whisk soup and water and pour over. 5. Cover and simmer 45 minutes until rice is tender and meatballs reach 160 F.

Oven-Baked Porcupine Meatballs

The oven makes this classic even easier, with no stirring and no splatter. The meatballs bake right in the tomato sauce under a tight lid of foil, so the rice steams perfectly. Tip: cover the dish tightly so no steam escapes, or the rice will stay crunchy. Uncover for the last 10 minutes to thicken the sauce. Round out the week with these cheesy weeknight casseroles. Do you remember these from a school lunchroom?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1/3 cup onion diced, 1 egg, salt and pepper, 1 can (10.75 oz) condensed tomato soup, 1 1/2 cups water, 1 tsp Worcestershire-style sauce.

How to make it: 1. Heat oven to 350 F. 2. Mix beef, rice, onion, egg, salt, and pepper and form meatballs. 3. Place in a 9×13 dish. 4. Whisk soup, water, and sauce and pour over. 5. Cover tightly with foil and bake 1 hour, then uncover for 10 minutes.

Slow Cooker Porcupine Meatballs

The slow cooker turns this grandma classic into an easy weekday dinner. Roll the meatballs in the morning, pour the sauce over, and supper is ready when you are. Tip: make sure the meatballs are fully covered in sauce so the rice cooks evenly. Add a little extra water if needed. Love set-and-forget suppers? Try these slow cooker pulled pork ideas. Is the slow cooker your best friend on busy days?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, salt and pepper, 1 can (15 oz) tomato sauce, 1 can (10.75 oz) condensed tomato soup, 1 cup water.

How to make it: 1. Mix beef, rice, onion, egg, salt, and pepper and roll into meatballs. 2. Place in the slow cooker. 3. Whisk tomato sauce, soup, and water and pour over. 4. Cook on low 6 to 7 hours until rice is tender and meatballs reach 160 F.

Porcupine Meatball Sub Sandwiches

Leftover porcupine meatballs make the best next-day sub sandwiches. Pile them into toasted rolls with extra sauce and melted provolone for a lunch everyone will love. Tip: toast the rolls with a little garlic butter first so they do not get soggy. Slice the meatballs in half for easier eating. For more game day sandwiches, see these buffalo chicken recipes. Is a meatball sub your favorite sandwich?

You will need: 8 leftover porcupine meatballs with sauce, 4 sub rolls, 2 tbsp butter, 1 garlic clove minced, 4 slices provolone cheese.

How to make it: 1. Heat oven to 400 F. 2. Warm meatballs and sauce in a saucepan until steaming. 3. Brush rolls with garlic butter and toast 5 minutes. 4. Fill rolls with meatballs and sauce and top with provolone. 5. Bake 5 minutes until the cheese melts.

Cheesy Porcupine Meatballs Bake

Everything is better with a blanket of melted cheese, and this bake proves it. Porcupine meatballs simmer in tomato sauce, then get topped with mozzarella and cheddar until bubbly and golden. Tip: broil for the last 2 minutes for browned, crispy cheese edges, but watch closely. Sprinkle with fresh basil. It sits right next to grandma’s beef noodle casserole on cold nights. Who fights for the cheesiest corner?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, salt and pepper, 1 jar (24 oz) marinara sauce, 1 cup water, 1 cup shredded mozzarella, 1/2 cup shredded cheddar, fresh basil.

How to make it: 1. Heat oven to 350 F. 2. Mix beef, rice, onion, egg, salt, and pepper and form meatballs in a 9×13 dish. 3. Pour marinara and water over and cover tightly with foil. 4. Bake 1 hour until meatballs reach 160 F. 5. Top with cheese and bake uncovered 10 minutes.

Mexican Albondigas Soup with Rice Meatballs

Albondigas soup is a beloved Mexican comfort food, with tender rice-studded meatballs simmered in a tomato broth with carrots, zucchini, and fresh mint. It is a close cousin of porcupine meatballs and just as cozy. Tip: add a few mint leaves to the meatball mix for a traditional fresh flavor. Squeeze lime over each bowl. For another big Mexican pot, try these cozy pozole recipes. Have you ever tried mint in meatballs?

You will need: 1 lb ground beef, 1/3 cup uncooked long-grain rice, 1 egg, 2 tbsp chopped fresh mint, 1 tsp cumin, salt and pepper, 8 cups chicken broth, 1 can (15 oz) diced tomatoes, 2 carrots sliced, 1 zucchini diced, 1 lime.

How to make it: 1. Mix beef, rice, egg, mint, cumin, salt, and pepper and form small meatballs. 2. Bring broth and tomatoes to a simmer. 3. Add carrots and meatballs. 4. Simmer 25 minutes, then add zucchini and cook 10 minutes until meatballs reach 160 F. 5. Serve with lime.

Greek Youvarlakia Porcupine Meatballs in Lemon Broth

Youvarlakia are Greek rice meatballs simmered in broth and finished with a silky egg-lemon sauce called avgolemono. It is bright, comforting, and a favorite for chilly evenings. Tip: temper the eggs by whisking in hot broth slowly so they do not scramble. Fresh dill or parsley brings it all together beautifully. If you love that lemony flavor, try these bright lemon chicken dinners. Would you try the lemony Greek version?

You will need: 1 lb ground beef, 1/3 cup uncooked short-grain rice, 1 small onion grated, 2 tbsp fresh dill, salt and pepper, 6 cups chicken broth, 2 eggs, juice of 2 lemons.

How to make it: 1. Mix beef, rice, onion, dill, salt, and pepper and form small meatballs. 2. Simmer meatballs in broth 35 minutes until they reach 160 F. 3. Whisk eggs and lemon juice. 4. Slowly whisk in 2 cups hot broth. 5. Stir back into the pot off the heat and serve.

Chinese Pearl Meatballs

Pearl meatballs are a Chinese celebration dish: pork meatballs rolled in sticky rice and steamed until the grains turn shiny and translucent, like little pearls. They are beautiful and fun to make with kids. Tip: soak the glutinous rice for at least 2 hours so it steams fully tender. Line the steamer with cabbage leaves to prevent sticking. Get the rice just right with these rules for fluffy rice. Have you ever seen meatballs that sparkle?

You will need: 1 cup glutinous sweet rice soaked 2 hours, 1 lb ground pork, 2 green onions minced, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, salt, cabbage leaves.

How to make it: 1. Drain the rice well. 2. Mix pork, green onions, ginger, soy sauce, sesame oil, cornstarch, and salt. 3. Form small balls and roll in the rice to coat. 4. Place on cabbage leaves in a steamer. 5. Steam 25 to 30 minutes until the rice is translucent and pork reaches 160 F.

Unstuffed Pepper Porcupine Skillet

Stuffed peppers and porcupine meatballs meet in this one-pan skillet dinner. Bell peppers, onions, and tomatoes simmer around rice-studded meatballs for all the flavor without stuffing a single pepper. Tip: use a mix of red, yellow, and green peppers for a colorful skillet. Top with shredded cheese right before serving. If you prefer them filled, browse these classic stuffed peppers recipes. Would you add cheese on top?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 egg, salt and pepper, 2 bell peppers chopped, 1 onion chopped, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes, 1 cup water, 1 cup shredded mozzarella.

How to make it: 1. Mix beef, rice, egg, salt, and pepper and form meatballs. 2. Brown lightly in a deep skillet. 3. Add peppers, onion, tomato sauce, tomatoes, and water. 4. Cover and simmer 45 minutes until rice is tender and meatballs reach 160 F. 5. Top with cheese and cover until melted.

Turkish Rice Kofte in Tomato Broth

In Turkey, rice kofte simmered in a light tomato broth is a homey dish called sulu kofte. The broth is flavored with paprika and finished with a squeeze of lemon. Tip: roll the meatballs small, about the size of a walnut, and dust them in flour so they hold together in the broth. Add diced potatoes and carrots for a full meal. Round out the table with these Mediterranean share plates. Would you serve this as a soup or a stew?

You will need: 1 lb ground beef, 1/3 cup uncooked short-grain rice, 1 small onion grated, 1 tsp paprika, 1 tsp dried mint, salt and pepper, 1/4 cup flour, 2 tbsp tomato paste, 6 cups water or broth, 2 potatoes diced, 1 lemon.

How to make it: 1. Mix beef, rice, onion, paprika, mint, salt, and pepper and roll small meatballs. 2. Dust in flour. 3. Stir tomato paste into simmering broth and add potatoes. 4. Add meatballs and simmer 30 minutes until they reach 160 F. 5. Finish with lemon juice.

Pressure Cooker Porcupine Meatballs

When supper needs to happen fast, the pressure cooker delivers tender porcupine meatballs in about half an hour. The rice cooks perfectly and the sauce turns rich. Tip: pour the sauce in first and set the meatballs on top so the bottom of the pot does not scorch. Let the pressure release naturally for 10 minutes. Get more from your machine with these pressure cooker tricks. Have you tried retro recipes in a pressure cooker?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, salt and pepper, 1 can (15 oz) tomato sauce, 1 1/2 cups water, 1 tsp Italian seasoning.

How to make it: 1. Mix beef, rice, onion, egg, salt, and pepper and form meatballs. 2. Pour tomato sauce, water, and seasoning into the pot. 3. Set meatballs on top. 4. Seal and cook on high pressure 15 minutes. 5. Release naturally 10 minutes and check they reach 160 F.

Cabbage Roll Porcupine Meatballs

Polish grandmothers have made golabki, or cabbage rolls, for generations. This shortcut skips the rolling and simmers rice meatballs with chopped cabbage in a sweet tomato sauce. You get all the flavor in half the time. Tip: add a spoonful of brown sugar and a splash of vinegar to the sauce for that classic sweet and sour balance. It fits right in with these thrifty corned beef suppers. Did your family make cabbage rolls?

You will need: 1 1/2 lb ground beef, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, salt and pepper, 4 cups chopped green cabbage, 1 can (28 oz) crushed tomatoes, 1 cup water, 2 tbsp brown sugar, 1 tbsp cider vinegar.

How to make it: 1. Mix beef, rice, onion, egg, salt, and pepper and form meatballs. 2. Spread cabbage in a Dutch oven. 3. Set meatballs on top. 4. Stir tomatoes, water, sugar, and vinegar and pour over. 5. Cover and simmer 50 minutes until rice is tender and meatballs reach 160 F.

Sheet Pan Rice Meatballs with Green Beans

A sheet pan supper means one pan to wash, and this version bakes rice meatballs alongside green beans and potatoes. The meatballs use cooked rice, so they bake quickly and stay tender. Tip: brush the meatballs with a little ketchup glaze in the last 10 minutes for a shiny, sweet finish like grandma’s meatloaf. For more one-pan nights, try these easy foil packet dinners. Would your kids eat the green beans with this?

You will need: 1 1/2 lb ground beef, 1 cup cooked white rice, 1 egg, 1/4 cup onion diced, salt and pepper, 1 lb green beans trimmed, 1 lb baby potatoes halved, 2 tbsp olive oil, 1/3 cup ketchup, 1 tbsp brown sugar.

How to make it: 1. Heat oven to 400 F. 2. Toss potatoes with oil, salt, and pepper and roast 15 minutes. 3. Mix beef, rice, egg, onion, salt, and pepper and form meatballs. 4. Add meatballs and green beans to the pan and roast 15 minutes. 5. Brush meatballs with ketchup and sugar glaze and roast 10 minutes until 160 F.

Ground Turkey Porcupine Meatballs

Ground turkey gives this retro classic a lighter spin while keeping the cozy tomato sauce everyone loves. Turkey is milder, so a little extra seasoning goes a long way. Tip: add a teaspoon of Italian seasoning and a little grated parmesan to the mix so the meatballs stay flavorful and moist. Cook to 165 F for poultry. If your crew still wants beef, see these ground beef and rice dinners. Have you swapped turkey for beef before?

You will need: 1 1/2 lb ground turkey, 3/4 cup uncooked long-grain rice, 1 small onion diced, 1 egg, 1 tsp Italian seasoning, 1/4 cup grated parmesan, salt and pepper, 1 can (15 oz) tomato sauce, 1 1/2 cups water.

How to make it: 1. Mix turkey, rice, onion, egg, seasoning, parmesan, salt, and pepper and form meatballs. 2. Brown lightly in a deep skillet. 3. Pour tomato sauce and water over. 4. Cover and simmer 45 minutes until the rice is tender and meatballs reach 165 F.