Porcupine Meatballs with Gravy

Why You’ll Love This Recipe

These meatballs are flavorful, filling, and incredibly easy to make. The uncooked rice mixed into the beef absorbs flavor and moisture during simmering, resulting in tender, juicy meatballs. The rich brown gravy brings everything together for a homestyle dish that tastes like it’s been simmering all day—without much hands-on time. It’s kid-friendly, freezer-friendly, and made with pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Uncooked white rice (long grain)
• Onion (finely chopped)
• Garlic (minced)
• Egg
• Salt and black pepper
• Onion powder
• Garlic powder
• Worcestershire sauce
• Beef broth
• All-purpose flour (for gravy)
• Butter or oil
• Optional: parsley for garnish

Directions

1. In a large bowl, mix together ground beef, uncooked rice, onion, garlic, egg, salt, pepper, onion powder, and garlic powder.
2. Shape into meatballs, about 1 to 1½ inches in diameter.
3. In a large skillet or Dutch oven, heat a little oil over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
4. In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes until golden.
5. Slowly whisk in the beef broth and Worcestershire sauce, stirring until smooth and thickened.
6. Return the meatballs to the skillet, cover, and simmer over low heat for 30–35 minutes, or until the rice is tender and meatballs are cooked through.
7. Stir occasionally and add a splash of broth or water if the gravy thickens too much.
8. Serve hot, garnished with fresh parsley if desired.

Servings and timing

This recipe makes about 4–6 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Use ground turkey or chicken: For a lighter version with the same texture.
• Add herbs: Fresh thyme or parsley can boost the flavor of the meatballs.
• Spicy twist: Add crushed red pepper flakes or a dash of hot sauce to the gravy.
• Tomato gravy option: Swap the brown gravy for a tomato-based sauce with crushed tomatoes and Italian seasoning.
• Stuffed meatballs: Add a cube of cheese inside each meatball for a melty surprise.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium-low heat, adding a bit of broth if needed to loosen the gravy.
You can also reheat in the microwave in 1-minute intervals, stirring occasionally.
To freeze, let the meatballs cool completely, then freeze in a freezer-safe container with the gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Why are they called “porcupine” meatballs?

Because the rice expands and pokes out as it cooks, resembling porcupine quills.

Do I need to cook the rice before mixing it into the meatballs?

No, use uncooked rice. It cooks inside the meatballs as they simmer and helps absorb flavor.

Can I bake these meatballs instead of simmering?

Yes, bake them covered in a casserole dish at 350°F for about 45 minutes, adding broth or gravy to keep them moist.

What’s the best rice to use?

Long grain white rice works best. Avoid instant or quick-cooking rice, as it can get mushy.

Can I use a packet of brown gravy mix?

Yes, for convenience, you can use a store-bought gravy packet instead of making it from scratch.

What should I serve with porcupine meatballs?

Mashed potatoes, egg noodles, or steamed vegetables are all great sides.

Can I make them in a slow cooker?

Yes, brown the meatballs first, then place them in the slow cooker with prepared gravy and cook on low for 5–6 hours.

How do I keep the meatballs from falling apart?

Don’t skip the egg—it helps bind the mixture. Also, avoid overmixing the meat.

Can I freeze them raw?

Yes, freeze the shaped raw meatballs on a baking sheet, then transfer to a container. Thaw before cooking.

Are these meatballs gluten-free?

They can be if you use gluten-free flour for the gravy and ensure other ingredients are gluten-free.

Conclusion

Porcupine Meatballs with Gravy is a nostalgic, hearty dish that’s as comforting as it is delicious. The combination of tender beef, soft rice, and savory gravy makes every bite satisfying. Whether you’re cooking for your family or meal prepping for the week, this simple and flavorful recipe is sure to become a regular on your table.

Porcupine Meatballs with Gravy

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Porcupine Meatballs with Gravy are tender ground beef meatballs mixed with uncooked rice and simmered in rich brown gravy. The rice expands while cooking, creating a ‘porcupine’ appearance. It’s a nostalgic, hearty dish perfect for family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1/2 cup uncooked long grain white rice
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp Worcestershire sauce (divided)
• 2 cups beef broth
• 2 tbsp all-purpose flour
• 2 tbsp butter or oil
• Optional: chopped fresh parsley for garnish

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Instructions

1. In a large bowl, mix ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, onion powder, and garlic powder.
2. Shape into meatballs about 1 to 1½ inches in diameter.
3. Heat oil in a large skillet or Dutch oven over medium heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove and set aside.
4. In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes to make a roux.
5. Gradually whisk in beef broth and 1/2 tbsp Worcestershire sauce until smooth and slightly thickened.
6. Return the meatballs to the skillet. Cover and simmer on low for 30–35 minutes, stirring occasionally, until meatballs are cooked through and rice is tender.
7. If the gravy thickens too much, add a splash of broth or water.
8. Garnish with parsley if desired and serve hot.

Notes

• Use ground turkey or chicken for a leaner option.
• Add herbs like thyme or parsley for extra flavor.
• Substitute tomato-based sauce for a different twist.
• Serve with mashed potatoes, noodles, or steamed vegetables.
• Can be made in a slow cooker after browning the meatballs.

Nutrition

• Serving Size: 1 portion
• Calories: 410
• Sugar: 2g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 105mg