Rating: 4.5 stars 4.3
280 Ratings
  • 5 star values: 162
  • 4 star values: 70
  • 3 star values: 33
  • 2 star values: 10
  • 1 star values: 5

These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970. The recipe includes directions for stovetop cooking and baking in the oven. I hope you enjoy it as much as our family does.

Recipe Summary

15 mins
55 mins
1 hr 10 mins
12 meatballs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll mixture into 12 meatballs.

  • Heat a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning occasionally, until evenly browned. Drain and discard excess grease.

  • Pour tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more water if sauce becomes too dry. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).


Oven Directions: Preheat the oven to 350 degrees F (175 degrees C). Shape meatballs as directed above and place them in an 8x8-inch baking dish. Mix together tomato sauce, 1 cup water, and Worcestershire sauce in a bowl; pour over meatballs. Cover and bake in the preheated oven for 45 minutes. Uncover and bake 15 more minutes.

Nutrition Facts

319 calories; protein 22.2g; carbohydrates 26.1g; fat 13.7g; cholesterol 68.8mg; sodium 1414.5mg. Full Nutrition