If you’re craving a comforting, homey dish that brings a bit of nostalgia to the table yet feels fresh and vibrant, this Porcupine Meatballs Recipe is exactly what you need. Tender meatballs studded with jasmine rice nestle perfectly in a rich, flavorful tomato sauce that’s brightened by colorful bell peppers and fresh herbs. It’s a perfect one-pot meal that balances hearty textures with a luscious sauce, making it a guaranteed family favorite for any day of the week.

Ingredients You’ll Need

The image shows a white pot filled with round meatballs covered in thick red tomato sauce. The meatballs have a slightly rough texture and are spread evenly in the sauce. Bright green chopped herbs are sprinkled over the meatballs and sauce, adding a fresh touch. A wooden spoon is partially submerged on the left side of the pot, resting against the meatballs. The pot is placed on a white marbled surface with a dark green cloth nearby and some fresh green herbs on the bottom right. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but absolutely essential in creating the perfect harmony of flavors and textures in your Porcupine Meatballs Recipe. Each one plays a key role—from the lean ground beef packing protein and richness, to the jasmine rice adding a unique bite inside the meatballs, and fresh bell peppers bringing a delightful crunch and pop of color.

1 1/2 lbs. 85% lean ground beef: Provides a hearty, juicy base that’s not too fatty for balanced flavor and texture.
3/4 cup dry jasmine rice: Offers a subtle floral aroma and a slightly sticky texture that holds the meatballs together.
3/4 cup finely chopped yellow onion: Adds sweetness and depth when cooked, enhancing overall savoriness.
3/4 cup finely chopped green bell pepper: Delivers a mild, fresh crunch and vibrant green color.
1 large garlic clove, minced (1.5 tsp): Brings aromatic pungency that wakes up the dish beautifully.
3 Tbsp finely chopped parsley: Infuses fresh herbal brightness into both the meatballs and garnish.
1 tsp Italian seasoning: Blends classic herb notes of oregano, basil, and thyme for traditional appeal.
1 large egg: Binds all the ingredients together, ensuring tender meatballs that hold their shape.
1 tsp salt and 1/2 tsp pepper: Essential seasoning to enhance and balance flavors.
1 1/2 Tbsp olive oil: Ideal for searing meatballs to develop that irresistible golden crust.
2 (15 oz) cans tomato sauce: Forms the base of the luscious, tangy sauce enveloping the meatballs.
1 1/4 cups low-sodium chicken broth: Keeps the sauce moist and tenderizes the meatballs as they simmer.
2 tsp Worcestershire sauce: Adds savory umami complexity that deepens the sauce’s flavor.
3/4 cup finely chopped red bell pepper: Offers a sweet, colorful contrast with a lovely texture in the sauce.
1 Tbsp finely chopped fresh parsley (for garnish): Adds a fresh finish and inviting touch of green when serving.
Shredded mozzarella cheese (optional, for serving): Melted cheese adds gooey richness if you want to indulge a bit more.

How to Make Porcupine Meatballs Recipe

Step 1: Combine the Meatball Ingredients

Start by adding the ground beef, dry jasmine rice, chopped onions, green bell pepper, minced garlic, 3 tablespoons of parsley, Italian seasoning, egg, salt, and pepper to a large mixing bowl. Use your hands to mix everything together gently but thoroughly until you have an even blend. The rice is key here; it cooks inside the meatballs and gives them that characteristic “porcupine” texture and heartiness.

Step 2: Shape the Meatballs

Next, scoop about 2 slightly heaping tablespoons of the mixture (around 43 grams) with your hands and roll them into balls approximately 1 1/2 inches in diameter. Try to compress them just enough so they hold their shape but stay tender. Place the meatballs on a baking sheet or plate as you go, preparing for the searing step.

Step 3: Brown the Meatballs

Heat the olive oil in a large pot over medium-high heat. Gently add half the meatballs, spacing them out so they aren’t crowded, and let them sear undisturbed for about 1 to 2 minutes until the bottoms turn golden brown. Carefully flip each meatball, keeping in mind they can be delicate, and brown the other side for another 1 to 2 minutes.

Step 4: Brown Remaining Meatballs

Transfer the browned meatballs back to the baking sheet and repeat the searing process with the remaining half. This way, all meatballs develop that beautiful crust that locks in moisture and flavor.

Step 5: Simmer in Sauce

Once all meatballs are browned, place them back into the pot. Immediately pour in the tomato sauce, chicken broth, Worcestershire sauce, and chopped red bell pepper. Bring everything just to a simmer, allowing the flavors to start mingling.

Step 6: Slow Cook Until Tender

Cover the pot and reduce the heat to low. Let the meatballs cook gently for about 25 to 30 minutes until they are cooked through and tender. Halfway through the simmering process, carefully toss the meatballs to ensure they cook evenly and soak up the rich sauce flavors. If you find the sauce too thick, thin it out with a splash of extra chicken broth to your liking.

How to Serve Porcupine Meatballs Recipe

The image shows six steps of making meatballs with sauce. The first frame has a clear glass bowl with raw ground meat on the left, and around it on the right are chopped white onion, green bell pepper, chopped herbs, white rice, minced garlic, black pepper, and a raw egg yolk, all sitting on a white marbled surface. The second frame shows a woman's hand mixing all these ingredients together in the same bowl. The next frame has many small, evenly shaped raw meatballs with bits of green and white ingredients in them placed on a baking tray. The fourth frame shows the meatballs frying in a white pot, with a golden-brown crust on top. The fifth frame shows a red tomato sauce simmering in the same white pot on the stove, with visible pieces of diced tomatoes. The last frame shows the cooked meatballs sitting in the thick red sauce, with a wooden spoon in the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing off your Porcupine Meatballs Recipe with fresh parsley is a simple way to add a fresh, aromatic lift that balances the richness of the meatballs and sauce. If you’re feeling indulgent, sprinkle shredded mozzarella cheese on top while the meatballs are still hot for a melty, creamy touch that’s hard to resist.

Side Dishes

These meatballs pair beautifully with a variety of sides. Classic mashed potatoes or buttery egg noodles soak up every bit of the tomato sauce perfectly. For a lighter option, steamed green beans or a crisp garden salad offer a refreshing textural contrast that keeps the meal well-rounded and satisfying.

Creative Ways to Present

For a fun twist, try serving your Porcupine Meatballs Recipe over creamy polenta or stuffed inside a hoagie roll for an informal meatball sandwich. You can also spoon the meatballs and sauce over roasted spaghetti squash for a lower-carb alternative that’s just as hearty and delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Porcupine Meatballs in an airtight container in the refrigerator. They stay fresh and tasty for up to 3 to 4 days, making them perfect for easy lunches or weeknight dinners on the go.

Freezing

This recipe freezes beautifully. Arrange cooked and cooled meatballs with some sauce in a freezer-safe container or bag. They’ll maintain their delicious flavors and texture for up to 3 months. Just make sure to thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the meatballs gently over low heat in a covered pan or microwave, adding a splash of chicken broth if needed to keep the sauce saucy and the meatballs tender. Heating slowly helps maintain their delicate texture and prevents drying out.

FAQs

What makes these meatballs “porcupine” meatballs?

The name comes from the appearance of the meatballs when cooked. The rice inside each one sticks out slightly, resembling the quills of a porcupine. It’s a charming name for a fun and hearty dish!

Can I use a different type of rice in this recipe?

While jasmine rice adds a subtle fragrance and pleasant texture, you can substitute long-grain white rice if needed. Avoid instant rice or varieties that cook very quickly, as the rice needs to absorb liquid slowly while simmering for best results.

Is there a way to make these meatballs gluten-free?

Yes! This Porcupine Meatballs Recipe is naturally gluten-free since it uses rice instead of traditional breadcrumbs. Just double-check your Worcestershire sauce and canned tomato sauce labels to ensure no hidden gluten ingredients.

Can I prepare the meatballs in advance?

Absolutely! You can mix and shape the meatballs a day ahead, storing them raw in the refrigerator covered tightly. When ready, proceed with browning and cooking steps. This can save you time on busy days.

What can I do to make the sauce thicker?

If you prefer a thicker sauce, allow it to simmer uncovered for the last 10 minutes to reduce and concentrate the flavors. Alternatively, stirring in a small spoonful of tomato paste or a cornstarch slurry can also help achieve the thickness you want.

Final Thoughts

There’s something truly comforting about gathering around a plate of these hearty, tasty Porcupine Meatballs Recipe. It’s a dish that feels both timeless and fresh, full of wonderful textures and vibrant flavors that make every bite a delight. I can’t wait for you to try making this at home and share it with people you love—it’s sure to become a special recipe in your collection.