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Porcupine Meatballs in Tomato Sauce


"My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison."
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45 m servings 246 cals
Original recipe yields 6 servings (6 meatballs)

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  • Prep

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  1. Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
  2. Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
  3. Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  4. Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.


  • Editor's Note:
  • Sodium content varies across brands of tomato sauce, so if you use a no-salt-added sauce, you may want to add salt to the meatballs. Add 3/4 teaspoon salt to the ground beef in step 1.

Nutrition Facts

Per Serving: 246 calories; 10.2 g fat; 21.8 g carbohydrates; 16.8 g protein; 75 mg cholesterol; 745 mg sodium. Full nutrition

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Read all reviews 3
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The end result in my house as it was delish. I found that you need to use good judgment on the size of the onion. Use too much chopped onion results in a not so formed or held together meatball....

Updated review: I've made these meatballs several more times (with the pineapple sauce still) and so far, my favorite version is with 2 tsp salt and a few shakes of worcestire mixed in the meat ...

My mom always made this for us... they're even better the next day with a little squirt of ketchup lol. I'm glad I'm not the only one who loves this simple, yummy meatball.