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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.

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)

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

Find it online: https://thefamilycooking.com/porcupine-meatballs-with-gravy-2/