Sweet & Sour Porcupine Meatballs
Submitted by patty.davy
Sweet and sour porcupine meatballs: ground beef studded with rice that swells into spiky quills as it simmers in a tangy brown-sugar-and-vinegar tomato sauce. Retro comfort food.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
60 minThe name sounds odd until you see them: as these meatballs simmer, the uncooked rice mixed into the beef swells and pokes out through the surface like tiny quills. That’s the whole charm, and it’s also how the rice cooks, right in the sauce, soaking up flavor as it goes.
The build is simple. You work uncooked instant rice into seasoned ground beef, roll the mixture into balls, and lower them into a bubbling sweet-and-sour sauce built on onion, garlic, herbs, chili flakes, brown sugar, and vinegar.
Here’s the rule that saves the dish: don’t stir for the first 25 minutes or so. The raw meatballs need that undisturbed time to firm up, or they crumble into the sauce. Once they’ve set, a long, gentle simmer cooks the rice through and lets the tangy, lightly sweet sauce reduce and cling to every quill.
Pro Tips
- Use uncooked rice, not cooked; the raw grains swell as they simmer and give the meatballs their signature spiky look.
- Resist stirring for the first 25 minutes so the meatballs set and hold together instead of falling apart.
- Taste and balance the sauce at the end, nudging the brown sugar and vinegar until the sweet and sour land evenly.
Variations
- Serve over steamed rice or egg noodles to catch the extra sauce.
- Swap in ground turkey or pork, or add a splash of pineapple juice to the sauce for a tropical twist.
Ingredients
Meatballs
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese (opt)
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)(broth or water)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Sauce
4 tablespoons oil ( or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes ( optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) cans tomato soup, undiluted ( Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar ( or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt ( or to taste)
fresh ground black pepper ( to taste)
Directions
For the meatballs; mix the ground beef with ingredients stated in the recipe.
Mix in 1½ cups instant uncooked rice.
Shape into about 1 to ¼ -inch balls or as desired, then place onto a plate.
For the sauce; in a pot heat oil over medium-high heat.
Add in onion, oregano and basil; cook stirring for about 3 to 4 minutes or until softened.
Add in garlic and chili flakes; cook stirring for 2 to 3 minutes.
Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
Reduce heat to low or to a low simmer and cook uncovered for about 1½ to 2 hours stirring frequently after the 25 to 30 minutes of cooking time.
Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.
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