Oven baked porcupine meatballs are a cozy answer to the what’s-for-dinner question on busy nights. Uncooked rice is tucked inside seasoned ground beef, then the meatballs bake in tomato gravy until the rice is tender and the beef is juicy.
The little grains that peek out of the meatballs give this old-fashioned dish its funny name. I like grating onion right into the beef for extra moisture, then finishing the sauce with a small splash of apple cider vinegar to balance the sweetness of the tomato soup.
You only need a bowl, a baking dish, and a few familiar groceries. Serve these Amish-style meatballs over mashed potatoes or with a green vegetable, and dinner is taken care of.
Why You’ll Love These Meatballs
The meatballs come out soft and hearty, with little bits of rice throughout and a generous spoonful of tomato gravy for every serving. The grated onion blends into the beef rather than leaving noticeable chunks, so you get the flavor without a fussy prep job. It’s comfort food that tastes like a full dinner.
Once the meatballs are shaped, the oven does most of the work while you make a side or take care of the rest of your evening. Baking everything in one dish means there’s no pan of splattering meatballs to watch, and cleanup stays simple. Leftovers are easy to warm up for lunch, too.
Ingredients You’ll Need
Here’s what goes into my version. Exact amounts are in the recipe card at the end of this document.
- Lean ground beef
- Uncooked long-grain white rice
- Yellow onion
- Large egg
- Garlic powder
- Black pepper
- Condensed tomato soup
- Low-sodium beef broth
- Apple cider vinegar
A Closer Look at the Ingredients
Lean Ground Beef
I use lean ground beef so the meatballs stay juicy without leaving too much grease in the tomato sauce. An 85% to 90% lean blend works nicely here. You can use ground turkey instead, but check that the center reaches 165°F rather than 160°F and expect a slightly lighter texture.
Long-Grain White Rice
Regular uncooked long-grain rice gives the meatballs their classic porcupine look as the grains expand. Measure it dry and mix it evenly through the beef. Instant rice cooks too quickly, and brown rice usually needs more time and liquid than this oven method provides.
Grated Yellow Onion
Finely grating the onion is my favorite little upgrade because its juices keep the beef mixture moist without making big onion pieces stand out. Grate it over the mixing bowl so none of that flavor gets lost. A sweet onion works just as well, or use a few tablespoons of finely minced shallot.
Condensed Tomato Soup
Condensed tomato soup makes a smooth, familiar gravy that settles around every meatball. I thin it with low-sodium beef broth so the rice has moisture to absorb while it bakes. If you need a gluten-free version, choose a certified gluten-free condensed soup and broth; many standard soups contain wheat.
How to Make Oven-Baked Porcupine Meatballs
This method is mostly hands-off once the meatballs go into the dish.
1. Heat the Oven and Prepare the Dish
Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Keep a large sheet of foil ready so you can seal the pan tightly during the first part of baking.
2. Mix and Shape the Meatballs
Gently combine the ground beef, uncooked rice, grated onion and its juices, beaten egg, garlic powder, and pepper in a large bowl. Roll into about 18 even meatballs and arrange them in a single layer in the dish without packing them tightly.
3. Stir Together the Tomato Gravy
Whisk the condensed tomato soup with the beef broth until smooth and pourable. Pour it around and over the meatballs, making sure they’re well coated so the rice can soften as it cooks.
4. Cover and Bake
Cover the dish snugly with foil and bake for 55 minutes. Remove the foil carefully, then bake for another 15 to 20 minutes until the meatballs reach 160°F in the center and the rice is completely tender.
5. Finish the Sauce
Let the dish stand for 5 to 10 minutes so the gravy settles. Stir the apple cider vinegar into the sauce around the meatballs, spoon the sauce over each serving, and bring the dish to the table while it’s warm.
Tips
Mix the beef just until the rice and seasonings are distributed. Working it too much can make the meatballs dense instead of tender.
Keep the meatballs close to the same size so they cook evenly. If the rice still feels firm when the meat is done, add a small splash of hot broth, cover the dish again, and bake in 10-minute increments until the grains soften.
The foil really matters here. A snug cover traps the steam that cooks the rice inside the meatballs, so don’t leave the pan uncovered from the beginning.
Taste the gravy before adding any salt. Condensed tomato soup already brings plenty of seasoning, and the little splash of vinegar at the end helps balance its sweetness.
How to Store, Freeze, and Reheat
Store: Refrigerate the cooked meatballs and sauce in a covered container within 2 hours. Use them within 3 to 4 days.
Freeze: Cool completely and freeze the meatballs with their sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm covered in a 325°F oven with a splash of broth, or use the microwave in short intervals. Heat the center of the leftovers to 165°F before serving.
What to Serve with Porcupine Meatballs
Fluffy Mashed Potatoes: Spoon the tomato gravy over creamy potatoes for a classic, filling supper.
Steamed Green Beans: A simple green vegetable cuts through the richness and adds a little crunch.
Buttered Egg Noodles: Toss hot noodles with a small pat of butter and let them catch the extra sauce.
Crisp Cabbage Salad: A lightly dressed cabbage salad adds freshness alongside the warm, soft meatballs.
Frequently Asked Questions
Do I need to cook the rice before adding it?
No. Regular long-grain white rice goes into the beef mixture dry and cooks as the covered baking dish traps steam. Avoid instant or brown rice unless you’re following a recipe designed for those types.
Can I make the meatballs ahead of time?
You can shape the meatballs a few hours ahead and keep them covered in the refrigerator. Whisk the sauce and pour it over just before baking so the rice doesn’t sit in the liquid for hours.
How do I know when porcupine meatballs are done?
The beef should register at least 160°F on an instant-read thermometer, and the rice should be soft all the way through. If you substitute ground turkey, cook it to 165°F.
What if the tomato gravy is too thick?
Stir a few tablespoons of warm broth into the sauce after baking. Add a little at a time until it’s easy to spoon over the meatballs.
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Oven-Baked Amish-Style Porcupine Meatballs
Equipment
- 9-by-13-inch baking dish
- Large mixing bowl
- Medium bowl or measuring jug
- Box grater
- Whisk
- Aluminum foil
Ingredients
- 1½ lb lean ground beef 85% to 90% lean
- ⅔ cup uncooked regular long-grain white rice not instant
- 1 small yellow onion finely grated with its juices (about ½ cup)
- 1 large egg lightly beaten
- ½ tsp garlic powder
- ½ tsp ground black pepper
- 2 cans condensed tomato soup 10.5 oz each
- 1½ cups low-sodium beef broth
- 1 tsp apple cider vinegar stir into the sauce after baking
- Nonstick cooking spray or a little neutral oil for greasing the baking dish
Instructions
- Prepare the oven and dish. Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- Combine the meatball mixture. In a large bowl, gently mix the ground beef, dry white rice, grated onion and its juices, beaten egg, garlic powder, and black pepper just until combined.
- Form the meatballs. Shape the mixture into about 18 evenly sized meatballs, approximately 1½ inches across. Set them in the prepared baking dish in a single layer.
- Make the tomato sauce. Whisk both cans of condensed tomato soup with 1½ cups low-sodium beef broth until smooth. Pour over and around the meatballs, coating them generously.
- Bake covered, then uncovered. Seal the baking dish tightly with foil. Bake for 55 minutes, remove the foil carefully, and bake another 15 to 20 minutes until the beef reaches 160°F (71°C) and the rice inside is fully tender. If the rice is still firm, add a few tablespoons of hot broth, cover again, and bake in 10-minute increments.
- Rest and finish. Let the meatballs rest for 5 to 10 minutes. Stir 1 teaspoon apple cider vinegar into the surrounding tomato gravy, then spoon the sauce over the meatballs and serve warm.
Notes
The foil should fit tightly so steam can cook the rice. Avoid opening the dish frequently.
Ground beef meatballs must reach 160°F. If using ground turkey, cook to 165°F.
Soup and broth vary in saltiness, so taste the finished sauce before adding salt.
Leftovers keep 3 to 4 days in the refrigerator; reheat to 165°F.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
