Savory Porcupine Meatballs Gravy

As seen in Satisfying Entrées for Every Table.

Ground beef teamed up with uncooked rice makes for porcupine-style meatballs—soft with a cool bite. Start with a quick sear so the sides get a bit crispy, then drop them in a pan with tomatoes and homemade brown gravy. The rice grows as it cooks, soaking up all that tasty sauce. Spoon these over creamy mashed potatoes or some fluffy rice to catch every bit. It’s super simple, big on cozy vibes, and perfect for dinner together. Every mouthful is packed with familiar, hearty flavors.

Barbara Chef
Created By Sasha
Last updated on Thu, 10 Jul 2025 18:32:57 GMT
A plate piled with meatballs and mashed potatoes. Save Pin
A plate piled with meatballs and mashed potatoes. | foodthingle.com

Simmering these quirky meatballs in savory brown gravy always calls back to cozy nights with the family. The rice tucked inside every bite makes for the best texture and fills you right up. It's super simple for hectic evenings but feels pretty special when you share it with friends or family.

When I set out to make these, my kids would always lean in and sneak a look at the pan. The spiky rice sticking out cracks everyone up every single time.

Tasty Ingredients

  • Vegetable oil: keeps the meatballs from sticking in the skillet A plain oil like canola or sunflower works fine
  • Ground beef: forms the bulk of these meatballs 80 percent lean is just the right amount of juicy
  • Long grain white rice: gives a nice chew in the center Make sure it’s uncooked and high quality
  • Onion: chop it up small for a pop of sweet flavor Yellow onions are my go-to
  • Diced tomatoes with juice: toss these in for extra moisture and just a little tang Go for the good canned ones
  • Brown gravy mix: hacks the sauce and brings deep, rich flavors to everything Skip the extra salty stuff
  • Salt and black pepper: keeps things bright and zippy Go for kosher salt if you have it and fresh ground pepper
  • Worcestershire sauce: gives a punch of tangy, rich taste Grab a classic brand for best results
  • Dried oregano and thyme: these dried herbs bring herbaceous flavor and earthiness Check they look bright and greenish
  • Water: brings everything together and dissolves your gravy so it’s perfectly saucy
  • Garlic: fresh minced cloves are my favorite for big aroma and mellow punch

Simple How-To Guide

Ladle Out and Serve:
Check if the meatballs are cooked and rice isn’t hard. Dish up those meatballs and scoop all that saucy gravy over mashed spuds or steamed rice.
Let Everything Simmer:
Pop a lid on your skillet and let the whole thing gently bubble for about 20 minutes. Now and then, give it a gentle stir so nothing sticks.
Add Tomatoes and Gravy:
When the meatballs are browned, pour in the canned tomatoes (don’t skip the juice) and the mixed gravy. Gently stir the pan to whirl things together, then heat until you see a soft simmer.
Make the Gravy:
Put the gravy powder in a bowl and whisk in a big splash (about 1.5 cups) of water. Keep whisking or use a fork until totally smooth so no clumps sneak through.
Brown Up the Meatballs:
Slide a splash of oil into a skillet on medium heat. Drop in a batch of meatballs, letting each side get golden and toasty, turning them for about five minutes per batch. Browning makes all the difference.
Shape the Balls:
With clean hands, roll the whole mix into ping pong-sized balls. Set them on a plate. Don’t pack them tight or you’ll end up with tough meatballs.
Mix Up the Filling:
Get all your beef, raw rice, onions, garlic, Worcestershire, herbs, salt, and pepper into a giant bowl. Stir it up until everything is pretty much mixed and even—that gets the taste everywhere and ensures the rice cooks through.
A plate of meatballs with gravy. Save Pin
A plate of meatballs with gravy. | foodthingle.com

I can’t get enough Worcestershire sauce in this dish. It puts just the right zing and deep flavor in every bite. Around the table, my kids keep calling them dinosaur meatballs because the rice pokes out like spikes. That’s still our family inside joke!

Keep It Fresh

Stash any leftover meatballs right in their gravy in a lidded container. They'll keep for about four days in the fridge. When it's time to warm them up, just pop them in a skillet on low heat until they're heated through. For freezing, seal them (and the gravy) in a freezer-safe container for a couple months. Thaw in your fridge overnight before you warm them up again.

Swap-Out Ideas

If you want to switch it up, ground turkey is great for a lighter flavor. Pork works too and makes things richer. If you’re low on white rice, brown rice gives extra nutrition and chew. Missed thyme or oregano? Toss in Italian seasoning instead. A bit of garlic powder can replace fresh garlic in a pinch—just a half teaspoon does it.

What Goes Well

Serve these meatballs over fluffy mashed potatoes or plain steamed rice. Drizzle more gravy on top and throw on some chopped fresh parsley if you’re feeling fancy. Want a full meal? Just add simple steamed green beans or a crisp lettuce salad to the side.

A plate of meatballs with gravy. Save Pin
A plate of meatballs with gravy. | foodthingle.com

Backstory

Porcupine meatballs showed up in American kitchens back in the 1930s. Folks started stretching out ground beef using rice since times were tough. Plus, those pokey rice grains made them fun for kids. The comfort and quirkiness stuck around, so they're still a big hit at family tables today.

Common Recipe Questions

→ Why call these meatballs 'porcupine' style?

You mix raw rice right into the meat. When they cook, the rice puffs up and pokes out, kind of like little quills.

→ Is it fine to swap out the ground beef?

Definitely! Try ground turkey or even pork. The taste and texture change a tad, but it'll still be tasty.

→ Any tricks for making sure the rice isn't hard?

Keep the lid on while you simmer and let those meatballs gently bubble. That way, the rice inside gets a nice, steamy bath and cooks up all the way through.

→ How should I dish up these meatballs?

These are awesome over soft mashed potatoes or a scoop of hot rice—anything that'll grab all that gravy.

→ Can I get these prepped ahead?

You bet! Roll the meatballs and stash them in the fridge a day before cooking. Got extras? Heat 'em up again within four days for the best results.

Porcupine Meatballs Gravy

Tender beef and rice meatballs, slowly simmered in brown gravy. Pure comfort and big flavor.

Preparation Time
30 Minutes
Cooking Time
25 Minutes
Overall Time
55 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 8 Number of Servings

Special Diets: Lacks Dairy

What You'll Need

→ Meatball Mix

01 0.5 teaspoon ground black pepper
02 1 teaspoon salt
03 1 teaspoon dried thyme
04 1 teaspoon dried oregano
05 2 teaspoons Worcestershire sauce
06 2 garlic cloves, finely chopped
07 75 g onion, diced really small
08 200 g uncooked long-grain white rice
09 900 g ground beef

→ Sauce & Pot

10 60 ml vegetable oil
11 360 ml water
12 2 packets brown gravy mix
13 800 g diced tomatoes with juices

Steps to Follow

Step 01

Make sure the rice inside the meatballs is fully soft and they've cooked through. Scoop everything out while it's hot and spoon that tasty sauce over. You can make it extra filling with mashed potatoes or more rice if you want.

Step 02

Turn the heat down to low or medium so it just gently bubbles. Pop a lid on the skillet. Let it all cook for about 20 minutes, giving it a careful stir now and then so it doesn't stick. The meatballs should be cooked and the rice soft when you're done.

Step 03

Toss all those browned meatballs back into the skillet. Pour the diced tomatoes and their juices over everything. Gently stir in the gravy you whipped up before so it all gets coated.

Step 04

In another bowl, use a whisk and stir your brown gravy mix into the water. Keep at it until the lumps are all gone and it looks smooth.

Step 05

Pour your veggie oil into a big pan and warm it to medium. Drop in a few meatballs at a time so the pan doesn't get crowded. Turn them gently until all sides are brown and you get that nice crust. Takes about 5 minutes for each round.

Step 06

Roll and shape the meat mixture into balls (about 2.5–4 cm each) and lay them out on a tray or plate. Keep going until there's no meat mix left.

Step 07

Grab a big bowl and toss your ground beef in. Dump in the rice, onion, garlic, Worcestershire, oregano, thyme, salt, and black pepper. Get in there with your hands or a spoon and combine it all till it's one even mix.

Additional Tips

  1. Leftovers will taste best if kept in the fridge and eaten within four days. Don't forget!
  2. Want it spot on? Pop your ingredients into a nutrition tracker so you get exact numbers based on your brands.

Essential Tools

  • Mixing bowl (a big one)
  • Lidded frying pan or skillet
  • Wooden spoon or spatula
  • Measuring cups plus some spoons
  • Sturdy whisk
  • Tray or plate for rolling meatballs

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has wheat (that's in the brown gravy packet)
  • Has soy (from Worcestershire sauce)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 457
  • Fat Content: 30 g
  • Carbohydrates: 24 g
  • Protein: 22 g