
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.

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.

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.