Beef Porcupines

Beef porcupine meatballs are a nostalgic weeknight dinner that’s been feeding American families since the 1950s. The name comes from the cooked rice mixed into the ground beef, which pokes out from the surface like little quills as the meatballs cook.

This version uses marinara sauce and beef consomme as the braising liquid, which gives the meatballs a rich, tomatoey gravy as they simmer for 40 minutes. Half the marinara goes into the meat mixture itself, keeping the meatballs moist from the inside while the other half builds the sauce.

Brown the meatballs first in a little oil before adding the liquid. That sear adds flavor to both the meatballs and the sauce. You can finish them covered on the stovetop or in the oven, whichever works better for your schedule.

Kitchen Tips

• Use cooked rice, not raw. Raw rice won’t soften enough in the 40-minute cooking time and will stay crunchy.
• Don’t skip the browning step. That caramelized crust on the meatballs adds a savory depth to the finished sauce that you can’t get from braising alone.
• Keep the lid on during the full simmer. The steam keeps the tops of the meatballs moist and the rice tender.
• Leftover porcupine meatballs reheat well the next day. The rice absorbs more sauce overnight and the flavors deepen.

Variations

• Use ground turkey instead of beef for a lighter version.
• Add diced green bell pepper and a dash of Worcestershire sauce to the meat mixture for extra savory flavor.
• Serve over egg noodles or mashed potatoes to soak up the sauce.