Porcupine meatballs have captured the imaginations of my two preschool-aged daughters. With fluffy grains of rice sticking out all over, they really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.
Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce.
Make a one-skillet dinner out of these meatballs. With the meat, rice, and sauce all included, they make a complete and satisfying plate on their own. I also enjoy them with either a simple green salad or some buttered mixed vegetables. You might also want some crusty bread or rolls to scoop up the extra sauce.
Simply Recipes / Coco Morante
My Take on Classic Porcupine Meatballs
I think of porcupine meatballs as a cousin of recipes like stuffed peppers and cabbage rolls, which also include a rice and meat mixture and a long simmer in tomato sauce. They’re certainly easier to make, though. No stuffing or rolling is required—you just bring the tomato sauce to a simmer, then drop the meatballs right in and simmer until they’re tender.
My version of this recipe differs slightly from older versions, in that I rely a little more on fresh ingredients. Instead of onion powder, garlic powder, and celery salt, I use diced onions, garlic, and celery. I love the way the veggies add a little texture to the tomato sauce.
A Simple Shortcut
You can certainly use a jar of marinara in place of the sauce mixture—just be sure to stir in the 1 1/4 cups of water so that the rice has enough liquid to absorb and cook through.
Simply Recipes / Coco Morante
Meatball Madness
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