Porcupine Meatballs Recipe (2024)

Enjoy a super delicious ground beef recipe with this Porcupine Meatballs recipe filled with fabulous Italian seasoning.

This homemade meatball recipe is known to be a recipe from the great depression as a way to stretch food and fill up on tomato soup, white rice, and ground beef.

However, with this classic meatball recipe, we will not be using any brown rice, long grain rice, or white rice.

But don’t worry it is going to be your next family favorite recipe that is filled with a rich tomato sauce and a perfect meatball mixture made out of basic ingredients.

More meatball recipes the whole family will love:

• Instant Pot Hawaiian Meatballs Recipe (Dump and Go)
• Instant Pot Sweet and Tangy Meatballs Recipe
• Slow Cooker Sweet and Tangy Meatballs Recipe

Ingredients used to make Porcupine Meatballs:

For the sauce (feel free to use your favorite store-bought marinara instead)

• Olive oil
• Yellow onion
• Sea salt, divided
• Garlic, chopped
• Tomato sauce
• Ground black pepper
• Dried oregano
• Dried parsley

For the meatballs

• Olive oil
• Onion, diced
• Red bell pepper, diced
• Sea salt, divided
• Cloves garlic, chopped
• Ground beef (80/20 is best for flavor instead of lean ground beef); you can also use ground turkey or ground chicken instead
• Ground black pepper
• Chopped fresh parsley

How to make Porcupine Meatballs:

For the sauce

1. In a heavy bottom skillet, heat the olive oil over medium-high heat.
2. Add the onion, season with ½ teaspoon sea salt, and sauté until translucent.
3. Add the garlic and sauté until fragrant.
4. Add the tomato sauce, ½ teaspoon salt, ground black pepper, dried oregano, and dried parsley and stir to combine
5. Bring the mixture to a boil before reducing the heat to low and simmering over low heat for 15 minutes.

For the meatballs

1. Preheat the oven to 375 degrees F
2. In a heavy-bottomed skillet, heat the olive oil over medium-high heat.
3. Add the onion and the bell pepper, season with ½ teaspoon sea salt, and sauté until the onions are translucent.
4. Add the garlic and sauté until fragrant.
5. Remove from the heat and allow to cool.
6. In a large mixing bowl, combine the ground beef, ½ teaspoon sea salt, ground black pepper, fresh parsley, and the cooled mixture of sauteed onions, bell peppers, and garlic to create your meat mixture.
7. With your hands, mix all of the ingredients together until a hom*ogenous combination of ground beef.
8. Using your hands again, form meatballs out of the meat mixture. Aim for 1.5 inches in diameter for regular meatballs.

Baking

• Add the meatballs to a 9 X 13 inch baking dish.

• Pour the sauce over the meatballs and mix gently to coat the meatballs in the sauce.
• Do your best to arrange the meatballs in a single layer.
• Bake for a cooking time of 25 minutes.

Tips for making and storing this porcupine meatball recipe:

Taste the sauce, make sure to season it to your liking. Some things you might consider adding to your sauce might be garlic powder, Worcestershire sauce, and even a little bit of brown sugar!

Store the meatballs for the next time you want to eat them the meatballs either in the container they were baked in covered with plastic wrap or in an airtight container for 4-5 days in the fridge.

Side dishes to go with homemade meatballs:

• How to Make Cauliflower Rice
• Brown Sugar and Bacon Green Beans Recipe
• Instant Pot Green Beans Recipe
• Slow Cooker Baked Beans with Bacon Recipe

Electric pressure cooker recipes to make:

• Instant Pot Cheesy Chicken and Rice Recipe
• Instant Pot Mongolian Beef Recipe (Freezer Meal)
• Instant Pot Dr. Pepper Pulled Pork Recipe
• Instant Pot Easy Mac and Cheese Recipe
• Instant Pot Cheesy Chicken and Pasta Recipe
• Instant Pot Bolognese Sauce [Pressure Cooker] Recipe

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Serves: 4

Porcupine Meatballs Recipe

Enjoy a super delicious ground beef recipe with this Porcupine Meatballs recipe filled with fabulous Italian seasoning.

Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

See Also

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Ingredients

Sauce

• 1 Tablespoon olive oil
• 1 small onion
• 1 teaspoon sea salt divided
• 2 garlic cloves chopped
• 30 ounces tomato sauce 2 (15 ounce cans)
• ½ teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley

Meatballs

• 1 Tablespoon olive oil
• 1 small onion diced
• 1 small red bell pepper diced
• 1 teaspoon sea salt
• 2 garlic cloves chopped
• 1½ pounds ground beef (80/20 is best); you can also use turkey or ground chicken instead
• ½ teaspoon ground black pepper
• ¾ cup chopped fresh parsley

Instructions

For the Sauce

• In a heavy bottom skillet, heat the olive oil over medium-high heat.

• Add the onion, season with ½ teaspoon sea salt, and sauté until translucent.

• Add the garlic and sauté until fragrant.

• Add the tomato sauce, ½ teaspoon sea salt, ground black pepper, dried oregano, and dried parsley and stir to combine.

• Bring the mixture to a boil before reducing the heat to low and simmering for 15 minutes.

For the Meatballs

• Preheat the oven to 375 degrees F

• In a heavy-bottomed skillet, heat the olive oil over medium-high heat.

• Add the onion and the bell pepper, season with ½ teaspoon sea salt, and sauté until the onions are translucent.

• Add the garlic and sauté until fragrant.

• Remove from the heat and allow to cool.

• In a large mixing bowl, combine the ground beef, ½ teaspoon sea salt, ground black pepper, fresh parsley, and the cooled mixture of sauteed onions, bell peppers, and garlic.

• With your hand, mix all of the ingredients together until a hom*ogenous mixture forms.

• Using your hands again, form the mixture into meatballs. Aim for 1.5 inches in diameter.

• Add the meatballs to a 9 X 13 inch baking dish.

• Pour the sauce over the meatballs and mix gently to coat the meatballs in sauce.

• Do your best to arrange the meatballs in a single layer.

• Bake for 25 minutes.

Notes

• Do your best to arrange the meatballs in a single layer so they cook evenly.

Nutrition

Calories: 387 kcal · Carbohydrates: 21 g · Protein: 40 g · Fat: 16 g · Saturated Fat: 5 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 2294 mg · Potassium: 1451 mg · Fiber: 6 g · Sugar: 11 g · Vitamin A: 2813 IU · Vitamin C: 73 mg · Calcium: 92 mg · Iron: 7 mg

See Also

25 Best Stove Top Stuffing Recipes

Equipment

• heavy bottom skillet

• Large Mixing Bowl

• 9×13-inch Baking Pan

Recipe Details

Course: Main Course

Cuisine: American

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