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Tender porcupine meatballs simmering in a rich tomato sauce enhanced with balsamic vinegar and sautéed aromatics in a skillet

One-pan Porcupine Meatballs

Rebecca Blumer
These classic Porcupine Meatballs are a nostalgic comfort food dinner featuring tender ground beef and fluffy long grain rice simmered in a rich, savory tomato gravy. This easy one-skillet recipe uses a simple sear-and-deglaze technique to create deep flavor without extra dishes.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Large Skillet with Lid
  • Mixing Bowl

Ingredients
 

  • 1 pound lean ground beef
  • 1/2 cup uncooked long grain white rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon canola oil

Sauce

  • 1 can tomato sauce (15 ounce)
  • 1 cup low sodium chicken stock
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon granulated sugar

Instructions
 

Mix and Shape

  • In a large bowl, combine the ground beef, uncooked long grain white rice, water, chopped onion, kosher salt, celery salt, garlic powder, and black pepper. Mix gently with your hands or a fork just until the ingredients are combined and uniform.
  • Roll the mixture into 12 meatballs, aiming for equal size so they cook evenly.

Sear for Deep Flavor

  • Heat the canola oil in a large skillet over medium-high heat until it shimmers. Add the meatballs carefully.
  • Brown the meatballs, turning once halfway through, for about 8 minutes total. Look for a deep golden crust to build flavor.
  • Drain and discard the excess grease from the pan, but leave the browned bits stuck to the bottom of the skillet.

Deglaze, Simmer, and Let the Rice Bloom

  • Pour in the tomato sauce, chicken stock, Worcestershire sauce, and sugar, scraping the bottom of the pan to release the browned bits. Reduce the heat to medium-low.
  • Nestle the meatballs back into the skillet so they are mostly surrounded by the sauce. Once bubbling, cover the skillet with a tight lid and maintain a gentle simmer.
  • Simmer for about 45 minutes until the meatballs are cooked through and the rice is tender and spiking out. If the sauce becomes too dry, stir in a splash of stock.
  • Remove from heat and let the pan rest covered for 5 minutes to allow the rice to plump and the sauce to settle before serving.

Notes

Texture Tip: Avoid overworking the beef mixture; mix just until combined to ensure the meatballs remain tender rather than tough.
Cooking Tip: Keep the heat at a gentle simmer rather than a hard boil to prevent the meatballs from breaking apart.
Storage: Refrigerate leftovers in an airtight container; the flavors of the sauce often improve by the next day.
Freezing: It is best to freeze these meatballs after they are cooked, as raw rice inside the meat can cook unevenly after thawing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 26gFat: 19gSaturated Fat: 7gCholesterol: 75mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Keyword Comfort Food, Ground beef recipes, One-skillet dinner, Porcupine meatballs
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