Porcupine Meatballs. In a bowl, combine the first seven ingredients. In a large skillet, brown meatballs in oil; drain. This is, by far, the best recipe for porcupine meatballs I have ever had.

While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.. Porcupine meatballs came about during the Great Depression era as a way to help stretch ground beef into more meals. You can have Porcupine Meatballs using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Porcupine Meatballs

You need of Meatballs.
Prepare 1/2 C of Long Grain Rice, uncooked.
It's 1/2 C of Water.
It's 1 of Medium White Onion, chopped.
Prepare 1 tsp of Sea Salt.
It's 1/2 tsp of Celery Seed.
It's 1/8 tsp of Ground Black Pepper.
Prepare 1 pound of Ground Beef.
You need 2 of Tblsp Cooking Oil.
It's of Sauce.
Prepare 15 oz of can Tomato Sauce.
It's 1 C of water.
It's 2 of Tblsp Light Brown Sugar.
It's 2 tsp of Worcestershire Sauce.

Adding rice bulked up the beef, yielding more meatballs for less money. The recipe stuck, and eventually people started making rice-filled meatballs by choice rather than necessity. Porcupine Meatballs originated during the Great Depression, when rice was affordable and readily available, but meat was pricey. By adding rice to a classic meatball recipe, home cooks could bulk up the meal and stretch a small amount of beef a little bit further.

Porcupine Meatballs instructions

In a large mixing bowl: ground beef, 1/2 C water, onion, salt celery seed, black pepper, and garlic powder. Combine with hands until blended..
Heat oil in large frying pan. I love using my cast iron skillet, or chicken fryer..
Form 1 1/2 inch meatballs and place in heated skillet. As balls brown roll them in the skillet to cook evenly. Drain grease in container safe for hot grease..
While meatballs are cooking mix sauce in a large mixing bowl: can tomato sauce, 1 cup water, brown sugar, worcestershire sauce..
Once meatballs have been gently browned and firmed up pour sauce directly over meatballs in the skillet. Heat to a simmer. Cover and simmer gently about one hour. Checking to make sure they heat evenly. Don't cut the time or the rice will be under cooked..
Serve meatballs with sauce. I like to have mine with mashed potatoes and a vegetable..

Porcupine meatballs are an old-fashioned favorite, developed during the depression to stretch the amount of ground meat. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too! Another great way of making these famous porcupine meatballs is in the slow cooker recipe.