Best 11 Pearly Porcupine Meatballs Recipes

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Looking for a dish that is both delicious and visually appealing? Look no further than pearly porcupine meatballs. These bite-sized meatballs are made with a combination of ground beef and pork and are stuffed with pearl barley. When cooked, the pearl barley swells and bursts, creating a delightful "porcupine" effect. The meatballs are then simmered in a rich tomato sauce, resulting in a dish that is both flavorful and hearty. Serve pearly porcupine meatballs over rice, pasta, or mashed potatoes for a complete meal that is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

PORCUPINE MEATBALLS



Porcupine Meatballs image

Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.

Provided by ChipotleChick

Categories     Long Grain Rice

Time 55m

Yield 20 meatballs, 4-5 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/4 cup long grain rice, uncooked
1 egg, slightly beaten
1 tablespoon fresh parsley, snipped or 1/2 tablespoon dried parsley
2 tablespoons onions, finely chopped
1/2 teaspoon salt
1 dash pepper
1 (10 1/2 ounce) can tomato soup, divided
1/2 cup water
1 teaspoon Worcestershire sauce

Steps:

  • Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
  • Shape mixture into about 20 small meatballs.
  • Place meatballs in a large skillet.
  • Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
  • Bring to a boil.
  • Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

PORCUPINE MEATBALLS



Porcupine Meatballs image

Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? 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.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound ground beef, preferably 80/20 (80 percent lean)
1 large egg, lightly beaten
1/2 small onion, finely diced
1/2 cup long-grain white rice
1 tablespoon chopped fresh parsley, plus more for serving
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
One 28-ounce can tomato puree
1/4 cup ketchup

Steps:

  • Preheat the oven to 350 degrees F.
  • Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
  • Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
  • Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

MELINDA'S PORCUPINE MEATBALLS



Melinda's Porcupine Meatballs image

This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.

Provided by Melinda S.

Categories     Main Dish Recipes     Meatball Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup uncooked white rice
½ cup water
⅓ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 cup water, or more as needed
2 teaspoons Worcestershire sauce

Steps:

  • Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
  • Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g

CLASSIC PORCUPINE MEATBALLS



Classic Porcupine Meatballs image

Porcupine meatballs, a mixture of beef and rice cooked in a tomato sauce, are an old-fashioned favorite, either oven-baked or simmered on the stove.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h25m

Yield 6

Number Of Ingredients 12

1 1/2 pounds lean ground beef
2/3 cup raw long-grain white rice
1/2 cup water
1/4 cup finely chopped onion
1 teaspoon seasoned salt (or Cajun seasoning )
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Optional: 1 tablespoon vegetable oil (if cooking on the stovetop)
For the Sauce:
1 (15-ounce) can tomato sauce (or two 8-ounce cans)
1 cup water
2 teaspoons Worcestershire sauce

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder, and pepper.
  • Shape the ground beef mixture into 1 1/2-inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. (Or you can weigh them as you shape them.) Place them in an ungreased 2-quart shallow baking dish.
  • Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce in a measuring cup or bowl.
  • Now it's time to cook the meatballs. Continue reading for the oven method, or scroll down to the stovetop method.
  • Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes.
  • Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. Serve and enjoy.
  • Add about 1 tablespoon of vegetable oil to a large deep skillet over medium heat.
  • Add the shaped meatballs and cook, turning, until the meatballs are evenly browned. Drain and discard the drippings.
  • Add the tomato sauce ingredients to the skillet and bring the mixture to a simmer. Lower the heat and cover the pan. Continue cooking for about 45 minutes. Check occasionally and add water, if necessary. Serve and enjoy.

Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, Sodium 736 mg, Sugar 3 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORCUPINE MEATBALLS III



Porcupine Meatballs III image

These tangy meatballs are fun to make, and kids love them!

Provided by DKOSKO

Categories     Main Dish Recipes     Meatball Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 (10.75 ounce) can condensed tomato soup
1 pound ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
¼ cup minced onion
1 teaspoon salt
2 tablespoons shortening
1 clove garlic, minced
1 teaspoon prepared mustard

Steps:

  • In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
  • In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
  • Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 33.2 g, Cholesterol 122.4 mg, Fat 24.3 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 8.2 g, Sodium 1090.7 mg, Sugar 6 g

ULTIMATE PORCUPINE MEATBALLS



Ultimate Porcupine Meatballs image

Meatballs that wind up looking like little pokey porcupines! I decided to post our version of these great meatballs since none of the others were "quite" right. UPDATE: I have frozen these with the sauce and uncooked meatballs together, then placed frozen in the crockpot on low for 5-6 hours and it worked great!

Provided by jswinks

Categories     Poultry

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground turkey or 1 lb ground beef
1/2 cup brown rice, uncooked
1 tablespoon onion, minced
1 teaspoon salt
1 (10 1/2 ounce) can tomato soup
10 ounces water (one soup can)
1 tablespoon Worcestershire sauce

Steps:

  • Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
  • Place in a single layer in a deep baking dish.
  • Combine soup, water, and Worcestershire sauce.
  • Pour over meatballs (meatballs should be mostly covered).
  • Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
  • Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.

Nutrition Facts : Calories 302.5, Fat 9.8, SaturatedFat 2.5, Cholesterol 78.3, Sodium 980.4, Carbohydrate 28.9, Fiber 1.7, Sugar 6.8, Protein 25.4

PEARLY PORCUPINE MEATBALLS



Pearly Porcupine Meatballs image

these meatballs are fantastic. i got the recipe from my mother, who got it out of a newspaper years ago. i wish i new who published it, to give thanks.these meatballs are wonderful with a nice spinach salad and warm bread.enjoy.

Provided by I luv grubs

Categories     Meatballs

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 -2 lb ground beef
1 egg, beaten
1/2 cup milk
2/3 cup pearl barley
1/2 cup teriyaki sauce
1 (16 ounce) can stewed tomatoes
2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon instant minced onion

Steps:

  • combine: meat, egg, milk, barley, chili powder, and salt in a bowl. mix and form into 2" meatballs. melt butter and oil in fry pan. brown meatballs on all sides.
  • combine: tomatoes, water, teriyaki sauce, and onion in a large sauce pan. bring to a boil. drop meatballs into sauce pan. cover and simmer for 1 1/2 hours.

PORCUPINE MEATBALLS



Porcupine Meatballs image

These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Steps:

  • In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.

PORCUPINE MEATBALLS



Porcupine Meatballs image

When my husband and I first met, his great aunt had made these for us on a visit. These were so wonderful I asked her for the recipe. She is of Swedish descent and a wonderful cook.

Provided by UnknownChef86

Categories     Rice

Time 1h30m

Yield 1 nine x thirteen pan size, 6-8 serving(s)

Number Of Ingredients 9

2 lbs lean ground beef, uncooked
1 egg
1 1/2 teaspoons salt
1/2 cup applesauce
3/4 cup rice, boiled 10 minutes
chopped celery
chopped onion
1 (10 1/2 ounce) can tomato soup
1 cup water

Steps:

  • Combine first 5 ingredients together in mixing bowl, mix well.
  • Form meat mixture into walnut size balls.
  • Place meatballs in greased 9 X 13 pan.
  • Cut up celery and onion over the top of the meatballs.
  • Combine soup and water and pour over all.
  • Bake at 350 for 1 hour.

Nutrition Facts : Calories 411.7, Fat 16.4, SaturatedFat 6.5, Cholesterol 129.3, Sodium 892.1, Carbohydrate 30.3, Fiber 1.2, Sugar 4, Protein 33.7

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS



Slow Cooker Porcupine Meatballs With Peppers image

Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.

Provided by LASHER62

Categories     Main Dish Recipes     Meatball Recipes

Time 6h30m

Yield 6

Number Of Ingredients 17

2 pounds lean ground beef
⅔ cup uncooked white rice
½ cup milk
1 beaten egg
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon olive oil
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ½ cups beef broth
½ cup red wine
1 teaspoon dried basil
½ teaspoon ground cayenne pepper
2 bay leaves
3 cloves garlic, minced
1 (16 ounce) package frozen pepper and onion stir fry vegetable blend

Steps:

  • Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
  • Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
  • Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
  • About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.6 g, Cholesterol 133.1 mg, Fat 24.4 g, Fiber 5.8 g, Protein 37.3 g, SaturatedFat 8.7 g, Sodium 1107.3 mg, Sugar 8.7 g

JENNIFER'S PORCUPINE MEATBALLS



Jennifer's Porcupine Meatballs image

I've relied on this recipe for many years. The tomato sauce and brown sugar make a nice sweet sauce. Kids love these meatballs.

Provided by Jennifer

Categories     Rice

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 lb ground beef
2 tablespoons cooking oil
1 (15 ounce) can tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Steps:

  • In a large bowl, combine the first seven ingredients.
  • Add the ground beef and mix well.
  • Shape meat mixture into 1- 1/2 inch balls.
  • Heat oil in large skillet.
  • Brown meatballs in oil.
  • After meatballs have browned, drain oil and fat.
  • In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
  • Reduce heat; cover skillet and simmer for 1 hour.

Nutrition Facts : Calories 448.3, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1251.8, Carbohydrate 32.9, Fiber 2.2, Sugar 12.1, Protein 24.3

Tips:

- Use high-quality ground beef for the meatballs. This will ensure that they are flavorful and juicy. - Don't overwork the meat mixture, or the meatballs will be tough. - Use a large skillet or Dutch oven to brown the meatballs. This will help to prevent them from sticking together. - Cook the meatballs until they are browned on all sides. This will help to seal in the juices. - Add the meatballs to the sauce and simmer until they are cooked through. This will allow the flavors of the sauce to permeate the meatballs. - Serve the meatballs over your favorite pasta, rice, or mashed potatoes.

Conclusion:

These pearly porcupine meatballs are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of ground beef, rice, and vegetables is hearty and satisfying, while the sweet and sour sauce adds a touch of flavor. With a few simple tips, you can make this dish a success. So next time you're looking for a quick and easy meal, give these pearly porcupine meatballs a try.

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