Okay. So, Pioneer Woman Porcupine Meatballs — weird name, I know. But they’re actually these tender meatballs with rice mixed into them (the rice pokes out like tiny spikes… get it?). They simmer in a tomatoey sauce, and it’s all cozy, cheap, and exactly the kind of meal you want when you’re tired and your fridge looks like a bad decision. Easy. Comforting. Feeds everyone.
Jump to RecipeIngredients Needed
For the Meatballs:
- 1 lb lean ground beef: you want just enough fat to stay juicy, not greasy.
- ½ cup uncooked long-grain white rice: trust the process — it cooks in the meatballs.
- ½ cup water: softens the rice inside.
- ⅓ cup chopped onion: fresh, not dried — gives bite and flavour.
- 1 tsp kosher salt: keeps things balanced.
- ½ tsp celery salt: adds a savoury old-school touch.
- ⅛ tsp garlic powder: subtle but necessary.
- ⅛ tsp black pepper: to taste. You can add more if you’re bold.
For the Sauce:
- 1 tbsp canola oil: for browning. Any neutral oil works.
- 1 (15 oz) can tomato sauce: pantry staple.
- 1 cup low-sodium chicken stock: adds depth.
- 2 tsp Worcestershire sauce: salty, sweet, mysterious.
- 1 tsp granulated sugar: takes the edge off the acid.
How To Make Pioneer Woman Porcupine Meatballs
Mix and Roll:
Toss the beef, rice, water, onion, salt, celery salt, garlic powder, and pepper into a bowl. Use your hands. Yes, it’s messy. Don’t overwork it. Roll into 12-ish meatballs — not too tight or they’ll get dense.
Brown the Meatballs:
Heat oil in a big skillet. Add the meatballs gently. Let them brown on all sides — don’t move them too soon or they’ll stick. They don’t need to be cooked through yet, just golden.
Simmer in Sauce:
Pour in the tomato sauce, stock, Worcestershire, and sugar. Stir gently (like really gently). Cover. Lower the heat. Let it all simmer for 45 minutes. Check now and then — add more stock if it looks too thick or starts sticking.
Serve It Up:
Serve hot. Spoon over mashed potatoes, or plain rice if you’ve got extra. Throw some green beans on the side if you’re pretending to be healthy.
Recipe Tips
- Use uncooked rice. Don’t pre-cook it. Trust me, I tried once and it turned to mush.
- Let the meatballs simmer covered. This traps steam and helps cook the rice inside.
- Skip celery salt? Use regular salt, but throw in a pinch of dried parsley or a little chopped celery.
- These reheat well. Great for meal prep or nights when you just can’t.
How to Store & Reheat
Room Temperature: Not safe. Move to fridge within 2 hours.
Fridge: Store in a sealed container for up to 4 days.
Freezer: Freeze in sauce in airtight container for 2–3 months.
Reheating: Simmer on low on the stove or microwave in short bursts with a splash of broth.
Nutrition Facts (Approx. per meatball)
- Calories: 364
- Sodium: 1,280mg
- Protein: 35g
- Fat: 18g
- Carbs: 16g
- Fibre: 2g
- Sugar: 6g
FAQs
Can I use brown rice?
Can I make it gluten-free?
Can I bake instead of pan-simmering?
Can I use turkey instead of beef?
Why is my sauce drying up?
Pioneer Woman Porcupine Meatballs Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes45
minutes364
kcalTender beef meatballs stuffed with rice and simmered in a tomato-based sauce — cozy, saucy, and weeknight-friendly.
Ingredients
- For the Meatballs:
1 lb lean ground beef
½ cup uncooked long-grain white rice
½ cup water
⅓ cup chopped onion
1 tsp kosher salt
½ tsp celery salt
⅛ tsp garlic powder
⅛ tsp black pepper
- For the Sauce:
1 tbsp canola oil
1 (15 oz) can tomato sauce
1 cup low-sodium chicken stock
2 tsp Worcestershire sauce
1 tsp granulated sugar
Directions
- Mix all meatball ingredients and form into 12 balls.
- Brown meatballs in oil in a skillet over medium heat.
- Add sauce ingredients to pan. Stir gently.
- Cover and simmer on low for 45 mins, adding stock if needed.
- Serve with mashed potatoes, rice, or veggies.
Notes
- Use fresh onion — flavour is way better.
- Don’t skip browning — it locks in shape and adds depth.
- Add more broth as needed during simmering.
- Let them rest a few minutes before serving — the sauce thickens as it sits.
