Porcupine Meatballs are like a bulked-up Spaghetti Bolognaise recipe and a firm family favourite!
Making Porcupine Meatballs involves rolling meatballs in rice, and letting the rice cook in the juices – Just remember to have enough liquid so your rice isn’t crunchy! No one likes crunchy rice!
Porcupine Meatballs
4
servings15
minutes30
minutes320
kcal45
minutesUnexpected and fun, porcupine meatballs are bite-sized wonders with pasta “spines” poking out. Savoury, charming, and perfect for family meals or spooky-themed parties—comfort meets playful presentation in every bite.
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Ingredients
500 g Minced Beef
1 Egg
1 Onion, grated
1/2 cup Long grain rice
420 g Tomato soup
1 tsp Garlic (Minced)-(or 1 finely chopped garlic clove)
- Alternative Porcupine Meatball Recipe
1 Egg
1 Brown onion -grated
1/2 cup Raw long grain rice
2 Tomatoes-2 tins, diced
2 tbsp Tomato paste
1 tsp Brown sugar
1 tbsp Mixed herbs
1 tsp Crushed garlic
1 cup Water
1/2 cup Breadcrumbs
1 gram Salt and pepper
Directions
- Preheat oven to 180 degrees.
- Mix all ingredients together in a bowl except for the tomato soup.
- Roll into meatballs (a dessert spoon each) and place in a pie dish.
- Heat the tomato soup with a cup of water in the microwave until hot – stir well and pour over the top of the meatballs.
- Cook in a moderate oven (180 degrees) for 30 minutes or until cooked thoroughly.
- Served with mashed potato.
- Preheat oven to 180 degrees.
- Combine mince, egg, breadcrumbs, onion, garlic, rice and herbs in a bowl until well mixed.
- Roll into meatballs and place in an oven proof dish. Add diced tomatoes, tomato paste and sugar to a blender and blend until purée.
- Add water to the tomato purée and then pour over the meatballs.
- Cook in oven (180 degrees C) for approximately 45 minutes.
- The rice needs to be raw. If it appears the rice is still crunchy – it means there isn’t enough liquid for the rice to ‘suck up’ and cook. Add a bit more soup or stock.
- Cooked Porcupine Mince Balls can be frozen. Allow to cook to room temperature before popping into a zip lock bag for up to three months.
Porcupines have been a beloved recipe among Australian families for decades, particularly popularized by the Country Women’s Association (CWA). Known for its affordability and simplicity, this dish has been a go-to for home cooks looking to provide a hearty meal with minimal ingredients.
The unique name “porcupines” comes from the appearance of the rice-studded meatballs, which resemble a porcupine’s quills once cooked. This recipe has become a symbol of comfort and tradition in Australian cuisine, making it a cherished part of the nation’s culinary heritage.
I made this with my two boys a few weeks ago, I was sure that they would balk at the grated vegetables going into the balls, but they didn’t and they not only ate the whole lot (and I can count on one hand the number of times they have actually eaten a vegetable), but they begged me to make it again.
So this has become a weekly staple in our house!
A great one to get the kids involved with – and to even teach the kids moving out of home how to cook!
Hint: If you don’t have any beef mince, this recipe can also be made with pork mince or chicken mince – they are all equally as delicious.
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