Porcupine Meatballs with Gravy


Porcupine Meatballs

Getting down to the end of the month and grocery day is right around the corner! I do one big shop a month so we are in the last week before stock up day. Trying to use those little last pieces of meat in the freezer and wanting to stretch them farther I added cooked brown rice to the ground beef to make Porcupine Meatballs.

They are called Porcupine Meatballs because some of the rice can stick out of the meatballs making them look like little porcupine quills.

Verdict:

These were actually better than we thought they were going to be.  There were so many different recipes of this that I combined several different recipes together. One recipe called for using “Rice-a-Roni”, anther tomato sauce and yet another was for canned cream of mushroom soup. I wanted a savory meatball and gravy. This hit that spot for us.

My daughter thought the edges where the meatballs had cooked were a little too “chewy” but each child had two servings so I don’t think she minded too much!

I served this with green beans and a side salad.

Porcupine Meatballs with Gravy

  • Servings: 4-6
  • Time: 30-40 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 lbs. ground beef
  • 1 cup cooked rice, cooled
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Morton Nature’s Seasoning
  • 2 quarts beef stock
  • 2 tablespoons olive oil
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • salt and pepper to taste.

Directions:

  1. Mix ground beef, rice, eggs, Worcestershire sauce, and Morton Seasoning in a bowl. Using hands blend ingredients until well combined.
  2. Pour the olive oil into a large skillet.
  3. Roll the meatballs into 1/2 oz. size and place them into the skillet. Cook the meatballs over medium heat browning slightly on top and bottom.
  4. Pour the beef stock into the skillet and cover. Cook the meatballs stirring occasionally for 12-15 minutes until cooked through.
  5. Remove meatballs to a plate with a slotted spoon. Mix cornstarch and water in a small bowl until cornstarch is dissolved. Pour slurry into skillet. Stir continually scrapping up any browned bits of meat in the bottom of the skillet. Gravy will start to thicken within 5 minutes. Allow it to come to a slow boil. once thickened remove from heat and taste. Adjust spices as necessary.
  6. Return meatballs to gravy and stir to coat. Serve hot.

 

 

 

16 Comments Add yours

  1. Using uncooked rice will get you a better “porcupine” effect.
    You can see it in this recipe: https://ronitpenso.wordpress.com/2016/01/17/porcupine-meatballs-with-eggplants-and-tomatoes/

    Like

    1. koolaidmoms says:

      Thank you.

      Liked by 1 person

  2. Pamela says:

    I tried making a similar recipe a few days ago in the slow cooker. It turned out ok, but I think I will try it this way next time. Thanks for sharing.

    Liked by 1 person

    1. koolaidmoms says:

      I was considering doing it in the slow cooker too. I was afraid the meatballs would crumble though.

      Liked by 1 person

      1. Pamela says:

        yah they kind of do.

        Liked by 1 person

  3. Lady CAS says:

    They do well in the slow cooker if you do with breadcrumb in the mix and then brown in the skillet first and place into the slowcooker I have done that and it works;)

    Liked by 1 person

    1. koolaidmoms says:

      Thanks for the hint. I have never done meatballs (that aren’t frozen) in the slow cooker.

      Liked by 1 person

      1. Lady CAS says:

        Ahhh, well you are in for a treat if you try it this way. You can do it in the skillet first browning on each side for about 2 min on each side and then put in the slow cooker for about an 1-1.5 hours on low and you will be golden. Obviously though you can see when they are done though so if you desire to take them out before this do so. I made a few with italian breadcrumbs while making some slowcooker salisbury steaks and it was great. Same recipe as the salisbury steak except in meatball form.

        Liked by 1 person

  4. Another great idea for burger! And hey, if the kids took two servings then you must be doing something right! 🙂

    Liked by 1 person

    1. koolaidmoms says:

      I agree! Especially my rice hating daughter ate brown rice!

      Liked by 1 person

  5. I love the idea of using rice in these meatballs, they sound so good! Two servings means yumm

    Like

  6. glutenfreelady says:

    These look really tasty. I’m adding to my recipe list. Thanks for posting.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! Let me know how they work for you. I have a mostly gluten-free son. No celiac, just autistic and sensitive to gluten.

      Like

      1. glutenfreelady says:

        I certainly will. I’m not celiac either but have a terrible sensitivity to both gluten and dairy. I always appreciate a gluten free recipe!

        Liked by 1 person

  7. YUM!! Marci, these sound & look incredible! A must try!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Lana!

      Liked by 1 person

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