Easy Delish Porcupine Meatballs

If you think porcupine meatballs are going to bite you back, relax — they’re just ground meat studded with rice (the “quills”) and smothered in a sweet-savory sauce with a tropical wink. This version leans into pineapple and sesame oil territory because life is short and salty-sweet things make people smile. It’s cozy, comforting, and weirdly impressive for something that mostly involves stirring, rolling, and pretending you have control in the kitchen.

My husband once tried to “help” by flambéing the sauce to speed things up. The smoke alarm dignified the moment and our dog judged all of us for five minutes. The kids declared the meatballs “space rocks,” which was adorable until one got launched into the living room during a very competitive thumb war. I cried a little, laughed a lot, and accepted that my kitchen will never be Instagram-perfect — but it will be delicious.

Time-Saving Hacks

– Freeze-ahead meatballs: Make a big batch, freeze on a tray, then stash in a bag. Instant hero status on reheating day.
– Use pre-shredded or canned pineapple if you’re pretending you love weekday cooking (I won’t judge).
– One-pan method: Brown the meatballs in the pan, dump the sauce in, and finish them there. Yes, your skillet will get messy. No, you don’t get fewer dishes.
– Shortcut sauce: Mix store-bought sweet-and-sour sauce with a splash of soy and sesame oil for instant “I planned this” vibes.

Serving Ideas

– Rice or mashed potatoes for soaking up every saucy drop — you will not regret it.
– Steamed broccoli or a crisp cucumber salad to pretend you eat vegetables on purpose.
– Serve with beer on rough days, wine on adult-only nights, and juice boxes when negotiating with tiny dictators.
– If the kids drove you nuts, pour yourself a glass of whatever is closest to rescue your vibe.

What to Serve It With

– Plain steamed jasmine or brown rice (classic and glorious).
– Cauliflower rice for pretending you’re virtuous.
– Soft dinner rolls to mop the plate like a civilized toaster.
– Roasted green beans or a quick slaw for crunch and color.

✔Tips & Mistakes

– Pro Tip: Don’t overmix the meat; a gentle hand keeps them tender.
– If the rice cooks out of the meatball and turns the sauce starchy, you likely used too much rice or rolled them too tight. Loosen up.
– Yes, this pan is too small. No, I won’t wash fewer dishes. I’ll just complain loudly while I do it.
– Watch the sugar level in the sauce — adjust to taste, especially if using canned pineapple in syrup.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 4 days. Reheat gently in a skillet or in the oven to avoid rubbery meatballs.
– Freeze in a single layer on a sheet pan, then bag once solid — reheat from frozen in sauce on low heat until warmed through.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make them turkey or chicken for a lighter version.
– Add chopped jalapeño if you like living dangerously.
– Gluten-free? Use gluten-free breadcrumbs and tamari.

Frequently Asked Questions

Easy Delish Porcupine Meatballs

These Easy Delish Porcupine Meatballs are packed with flavor and served over rice, making for a hearty meal!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pounds ground beef
• ▢ 0.5 cup uncooked rice
• ▢ 1 medium onion, chopped
• ▢ 1 cup beef broth
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, combine ground beef, rice, onion, salt, and pepper. Mix well.
• Form the mixture into meatballs and place them in a baking dish.
• Pour the beef broth over the meatballs.
• Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes to brown the meatballs.

Notes

Serve these meatballs with a side of vegetables for a complete meal!