Pioneer Woman Porcupine Meatballs Recipe

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.

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Ingredients 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

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