Porcupine Meatballs with Gravy

Why You’ll Love This Recipe

These Porcupine Meatballs are pure comfort food—juicy, tender, and full of rich flavor. The rice gives them a unique texture while helping the meatballs stay moist. The savory gravy ties everything together, creating a cozy, stick-to-your-ribs meal that pairs beautifully with mashed potatoes or buttered noodles. They’re easy to make, family-friendly, and taste even better the next day.

Ingredients

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

• Ground beef
• Uncooked long-grain rice
• Onion, finely chopped
• Garlic, minced
• Egg
• Milk or water
• Salt
• Black pepper
• Worcestershire sauce
• Beef broth
• All-purpose flour
• Butter or oil
• Dried parsley (optional, for garnish)

Directions

1. In a large bowl, combine the ground beef, uncooked rice, onion, garlic, egg, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined—avoid overmixing.
2. Shape the mixture into 1½-inch meatballs and set aside.
3. In a large skillet or saucepan, melt butter over medium heat. Whisk in the flour to make a roux and cook for 1 minute.
4. Gradually whisk in the beef broth until smooth. Simmer for 3–4 minutes until thickened to a gravy consistency.
5. Gently place the meatballs into the gravy. Cover, reduce heat to low, and simmer for 35–40 minutes, stirring occasionally to prevent sticking.
6. Check that the rice inside the meatballs is tender and the meat is fully cooked through.
7. Sprinkle with dried parsley before serving. Serve warm with mashed potatoes, rice, or egg noodles.

Servings and timing

This recipe serves 6 people and takes about 1 hour total—15 minutes for prep and 45 minutes for cooking.

Variations

• Tomato Gravy Version: Replace the brown gravy with tomato sauce or tomato soup for a tangy twist.
• Cheesy Porcupine Meatballs: Add shredded cheese to the meat mixture for extra flavor.
• Turkey or Chicken Option: Use ground turkey or chicken for a lighter version.
• Mushroom Gravy: Add sliced mushrooms to the gravy for an earthy, savory upgrade.
• Slow Cooker Method: Prepare the meatballs and gravy, then cook in the slow cooker on low for 6 hours or high for 3 hours.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to thin the gravy if needed. For longer storage, freeze the cooked meatballs and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Why are they called Porcupine Meatballs?

As the rice cooks, it expands and sticks out of the meatballs, resembling tiny porcupine quills.

Can I use instant rice instead of regular rice?

Yes, but reduce the cooking time slightly since instant rice cooks faster.

Can I bake these instead of simmering them?

Absolutely. Place the meatballs in a baking dish, pour the gravy or broth over them, cover with foil, and bake at 350°F (175°C) for 45 minutes.

What type of beef works best?

Use 85% lean ground beef for the best balance of flavor and tenderness.

Can I make the gravy creamier?

Yes, stir in a few tablespoons of heavy cream or sour cream at the end for a richer texture.

Can I freeze Porcupine Meatballs before cooking?

Yes, shape the meatballs and freeze them raw on a tray. Once solid, transfer to a freezer bag. Thaw before cooking.

How do I prevent the meatballs from falling apart?

Be sure to mix gently and avoid overworking the meat. The egg helps bind everything together.

What can I serve with Porcupine Meatballs?

They pair wonderfully with mashed potatoes, buttered noodles, or steamed vegetables.

Can I make them gluten-free?

Yes—use cornstarch instead of flour for the gravy and ensure all other ingredients are gluten-free.

How do I know when the meatballs are done?

The internal temperature should reach 160°F (71°C), and the rice should be tender.

Conclusion

Porcupine Meatballs with Gravy are a nostalgic, comforting dish that delivers big flavor with simple ingredients. The tender beef, fluffy rice, and savory gravy come together in a meal that feels both homestyle and hearty. Whether you’re cooking for family or meal prepping for the week, this easy recipe promises satisfying, soul-warming comfort in every bite.

Porcupine Meatballs with Gravy

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Porcupine Meatballs with Gravy are tender, flavorful meatballs made with ground beef and rice, simmered in a rich brown gravy. The rice expands as it cooks, giving the meatballs their signature ‘porcupine’ look—comforting, hearty, and perfect for family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef (85% lean)
• 1/2 cup uncooked long-grain rice
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup milk or water
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter or oil
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp dried parsley (optional, for garnish)

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Instructions

1. In a large bowl, combine ground beef, uncooked rice, onion, garlic, egg, milk, Worcestershire sauce, salt, and black pepper. Mix gently until just combined—do not overmix.
2. Shape into 1½-inch meatballs and set aside.
3. In a large skillet or saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in beef broth until smooth. Simmer for 3–4 minutes until thickened into a gravy.
5. Gently place the meatballs into the gravy. Cover, reduce heat to low, and simmer for 35–40 minutes, stirring occasionally to prevent sticking.
6. Check that the rice inside the meatballs is tender and the meat is fully cooked through.
7. Sprinkle with dried parsley before serving. Serve warm with mashed potatoes, rice, or noodles.

Notes

• For a tomato version, replace the gravy with tomato sauce or soup.
• Add mushrooms to the gravy for a rich, earthy flavor.
• Use ground turkey or chicken for a lighter variation.
• Mix gently to keep meatballs tender and prevent them from falling apart.
• Freeze cooked or raw meatballs for up to 3 months; thaw before cooking or reheating.

Nutrition

• Serving Size: 3 meatballs with gravy
• Calories: 410
• Sugar: 2g
• Sodium: 870mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 29g
• Cholesterol: 115mg