If you’re looking for a comforting, easy-to-make dinner that the whole family will love, look no further than these Porcupine Meatballs! Tender meatballs filled with rice and simmered in a savory tomato sauce, these nostalgic delights are sure to bring a smile to everyone’s face.
Why You’ll Love These Magnificent Meatballs
- Easy . Minimal ingredients and quick prep time make this a breeze for any cook.
- Hearty . Packed with ground beef and rice, these meatballs are filling and satisfying.
- Kid-Friendly . The fun look of rice “quills” makes them a hit with the little ones.
- Budget-Friendly . Affordable ingredients that stretch to feed a crowd.
Whether you’re serving these for a cozy family dinner or meal prepping for the week, Porcupine Meatballs are a flavorful, wholesome dish that’s easy on both your time and your wallet.
What Are Porcupine Meatballs?
Porcupine Meatballs get their name from the rice inside the meatballs that pokes out during cooking, giving them a spiky, “porcupine-like” appearance.
These meatballs combine ground beef, rice, and seasonings, all simmered in a rich tomato sauce until tender. The rice inside the meatballs cooks to perfection, making this dish unique and delicious!
Why Do My Porcupine Meatballs Fall Apart?
If your porcupine meatballs are falling apart, there are a few common reasons that could be causing the problem. Here are some tips to help you keep your meatballs intact:
- Not Enough Binder . Meatballs need a binder to hold them together. If you’re not using enough egg, the mixture can fall apart. Typically, 1 egg per pound of ground meat is enough to act as a binder. You can also add breadcrumbs if you find your mixture too loose.
- Overmixing . Overmixing the meat can make the meatballs tough and more likely to fall apart during cooking. Be gentle when mixing the ingredients—just combine until everything is incorporated.
- Rice Not Properly Mixed . Since porcupine meatballs rely on uncooked rice to give them their signature look, it’s essential that the rice is evenly distributed throughout the mixture. If there are uneven pockets of rice, the meatballs may break apart while cooking.
By keeping these tips in mind, your porcupine meatballs should stay intact and come out perfectly every time!
Ingredients You’ll Need
- Ground Beef - Lean ground beef is perfect, but you can use a mixture of pork or turkey.
- White Rice - Uncooked long-grain white rice gives the meatballs their signature “quills.”
- Onion - Finely chopped for flavor.
- Egg - Helps bind the meatballs together.
- Garlic Powder - Adds a depth of flavor.
- Salt and Pepper - To taste.
- Tomato Sauce - A rich base for simmering the meatballs.
- Beef Broth - Adds extra flavor and keeps the meatballs moist.
How To Make Porcupine Meatballs
- Prepare the Meatballs . In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix until well combined, but avoid overworking the mixture to keep the meatballs tender.
- Form the Meatballs . Roll the mixture into golf ball-sized meatballs. You should end up with about 12–16 meatballs, depending on the size.
- Brown the Meatballs . In a large skillet, heat a tablespoon of oil over medium heat. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan. This adds a delicious crust to the meatballs.
- Simmer in Sauce . Once browned, add the tomato sauce and beef broth to the skillet. Bring the sauce to a simmer, then cover and cook on low heat for 30–35 minutes. The rice inside the meatballs will cook and expand, creating the porcupine look.
- Serve and Enjoy . Once the meatballs are fully cooked and the sauce has thickened, remove from heat and serve with mashed potatoes, rice, or a crusty loaf of bread to soak up the delicious sauce.
Tips And Tricks
Making Porcupine Meatballs is straightforward, but a few tips can ensure you get the best results every time:
- Use Lean Ground Beef . This reduces the amount of grease in the pan and keeps your sauce from becoming too oily.
- Don’t Overmix . Overworking the meatball mixture can make them dense. Mix just until combined.
- Simmer, Don’t Boil . Keep the heat low to prevent the meatballs from falling apart during cooking.
Variations
These meatballs are incredibly versatile, so feel free to switch things up to suit your taste!
- Spicy - Add a pinch of red pepper flakes or use a spicy tomato sauce for a bit of heat.
- Turkey - Swap out the ground beef for ground turkey to make a lighter version.
- Cheesy - Add a cube of mozzarella to the center of each meatball for a gooey surprise.
What To Eat With Porcupine Meatballs
These meatballs pair perfectly with a variety of sides:
- Mashed Potatoes - A classic choice to soak up the sauce.
- Steamed Vegetables - A healthy option to balance the hearty meatballs.
- Bread - Perfect for mopping up every last bit of sauce.
- Rice or Pasta - Serve the meatballs over a bed of rice or pasta for a filling meal.
How Long Do They Last?
Porcupine Meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat the meatballs in a skillet over low heat or in the microwave until warmed through.
Can You Freeze Them?
Yes! Porcupine Meatballs freeze beautifully. Once cooled, place them in an airtight container or freezer bag. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in a skillet with additional tomato sauce or broth if needed.
More Marvelous Meatball Recipes
- Taco Meatballs
- Buffalo Chicken Meatballs
- Swedish Meatballs
- Meatball Soup
- Cocktail Meatballs
- Butter Chicken Meatballs
Porcupine Meatballs | Meatballs With Rice Recipe
Ingredients
- ▢ 1 pound Ground Beef
- ▢ 1/2 cup Uncooked Long Grain Rice , rinsed
- ▢ 1 Onion , diced
- ▢ 1 Egg
- ▢ 1 tsp Garlic Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 15 oz Marinara Sauce
- ▢ 1 1/2 cups Beef Broth
Instructions
- Prepare the Meatballs . In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix until well combined, but avoid overworking the mixture to keep the meatballs tender.
- Form the Meatballs . Roll the mixture into golf ball-sized meatballs. You should end up with about 12–16 meatballs, depending on the size.
- Brown the Meatballs . In a large skillet, heat a tablespoon of oil over medium heat. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan. This adds a delicious crust to the meatballs.
- Simmer in Sauce . Once browned, add the tomato sauce and beef broth to the skillet. Bring the sauce to a simmer, then cover and cook on low heat for 30–35 minutes. The rice inside the meatballs will cook and expand, creating the porcupine look.
- Serve and Enjoy . Once the meatballs are fully cooked and the sauce has thickened, remove from heat and serve with mashed potatoes, rice, or a crusty loaf of bread to soak up the delicious sauce.
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Porcupine Meatballs | Meatballs With Rice Recipe
Ingredients
- 1 pound Ground Beef
- 1/2 cup Uncooked Long Grain Rice rinsed
- 1 Onion diced
- 1 Egg
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 15 oz Marinara Sauce
- 1 1/2 cups Beef Broth
Instructions
- Prepare the Meatballs . In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix until well combined, but avoid overworking the mixture to keep the meatballs tender.
- Form the Meatballs . Roll the mixture into golf ball-sized meatballs. You should end up with about 12–16 meatballs, depending on the size.
- Brown the Meatballs . In a large skillet, heat a tablespoon of oil over medium heat. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan. This adds a delicious crust to the meatballs.
- Simmer in Sauce . Once browned, add the tomato sauce and beef broth to the skillet. Bring the sauce to a simmer, then cover and cook on low heat for 30–35 minutes. The rice inside the meatballs will cook and expand, creating the porcupine look.
- Serve and Enjoy . Once the meatballs are fully cooked and the sauce has thickened, remove from heat and serve with mashed potatoes, rice, or a crusty loaf of bread to soak up the delicious sauce.
Porcupine Meatballs | Meatballs With Rice Recipe https://twosleevers.com/porcupine-meatballs/
If you’re looking to elevate your breakfast game with a dish that’s both flavorful and visually stunning, Turkish Eggs (Çılbır) are the perfect choice! This traditional Turkish dish features creamy, garlicky yogurt, poached eggs, and a drizzle of spiced butter for a satisfying and delicious start to your day.
Why You’ll Love This Easy Egg Recipe
- Easy . With just a few simple ingredients, you can create a gourmet breakfast in under 20 minutes.
- Healthy . Protein-packed and full of beneficial probiotics from the yogurt.
- Flavorful . The combination of garlic-infused yogurt, perfectly poached eggs, and a spicy butter drizzle creates a rich and indulgent meal.
- Versatile . Serve this dish for breakfast, brunch, or even a light main course !
Turkish Eggs are a delightful balance of textures and flavors—rich, creamy yogurt, soft poached eggs, and the warm heat of paprika and chili in the butter. This simple yet impressive dish is perfect for impressing guests or treating yourself to a luxurious breakfast!
What Do Turkish Eggs Taste Like?
Turkish eggs, or Çılbır, have a unique and delicious flavor profile. The dish combines creamy, garlicky yogurt with the rich, velvety texture of poached eggs, topped with a buttery sauce infused with paprika and chili flakes.
What Is The Difference Between Shakshuka And Turkish Eggs?
Both are delicious egg dishes, but Shakshuka is more tomato-heavy and savory, while Turkish Eggs are lighter, with a tangy, creamy base.
Ingredients You’ll Need
- Eggs - Fresh, free-range eggs are best for achieving perfectly poached eggs.
- Greek Yogurt - Use thick, creamy Greek yogurt for a rich base.
- Garlic - Freshly minced garlic adds a savory kick to the yogurt.
- Butter - Unsalted butter helps you control the saltiness of the dish.
- Paprika - Smoked or sweet paprika adds a touch of spice and color.
- Aleppo Pepper (or Red Pepper Flakes) - For that extra heat in the butter drizzle.
- Fresh Dill or Parsley - Optional garnish for added freshness and color.
How To Make Turkish Eggs
- Prepare the Yogurt Base . In a small bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Set aside, allowing the flavors to meld.
- Poach the Eggs . Bring a pot of water to a simmer. Add a splash of vinegar to help the egg whites set. Crack one egg into a small bowl and gently slide it into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Make the Spiced Butter . In a small pan, melt the butter over medium heat. Once melted, stir in the paprika and Aleppo pepper (or red pepper flakes). Heat for 1-2 minutes until fragrant but be careful not to burn the butter.
- Assemble the Dish . Spread the garlicky yogurt onto a plate. Place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.
- Garnish and Serve . Top with freshly chopped dill or parsley for a burst of color and freshness. Serve with warm crusty bread or pita for dipping.
Tips And Tricks
Making Turkish Eggs is quite simple, but these tips will ensure you get the best results every time:
- Use Fresh Eggs . The fresher the egg, the better it will hold its shape during poaching. Fresh eggs will result in firmer whites and perfectly runny yolks.
- Poaching Perfect Eggs . If you’re nervous about poaching, use the whirlpool method—stir the water to create a gentle swirl and drop the egg in the center. This helps the egg whites wrap around the yolk.
- Infuse the Yogurt . Let the garlic sit in the yogurt for at least 10 minutes before serving. This infuses the yogurt with a wonderful garlicky flavor.
- Adjust Spice Levels . If you prefer more heat, add an extra pinch of Aleppo pepper or red pepper flakes to the butter sauce.
Variations
While traditional Turkish Eggs are amazing on their own, you can customize the dish with a few creative twists:
- Spinach - Sauté a handful of spinach with garlic and serve it under the poached eggs for extra greens.
- Avocado - Add slices of creamy avocado to complement the richness of the yogurt and eggs.
- Lemon-Herb - Mix a little lemon zest and juice into the yogurt for a fresh and zesty twist on the traditional recipe.
What To Eat With Turkish Eggs
Turkish Eggs are a versatile dish that pairs well with various sides for a complete meal. Here are some ideas:
- Crusty Bread or Pita - Perfect for dipping into the rich yogurt and butter sauce.
- Roasted Vegetables - Serve alongside roasted tomatoes, peppers, or mushrooms for a wholesome brunch.
- Salad - A light green salad with a lemon vinaigrette can balance out the richness of the dish.
How Long Do They Last?
Turkish Eggs are best enjoyed fresh, but you can store components like the garlicky yogurt and spiced butter separately in the fridge.
- Yogurt : The yogurt mixture can be made ahead and stored in an airtight container for up to 3 days.
- Eggs : While poached eggs are best served immediately, you can poach them in advance and store them in water in the fridge for up to 2 days. Reheat them in warm water for a few seconds before serving.
Can You Freeze Them?
No, freezing Turkish Eggs is not recommended, as poached eggs do not freeze well, and the yogurt may separate. It’s best to enjoy them fresh for the best taste and texture.
Budget Friendly Meals
- Tofu Scramble
- Chicken Biryani
- Cauliflower Tacos
- Stuffed Tomatoes
- Chana Dal Fry
Turkish Eggs | Easy And Delicious Çılbır Recipe
Ingredients
- ▢ 2 Eggs
- ▢ 1 cup Plain Greek Yogurt
- ▢ 1 clove Garlic , minced
- ▢ 2 tbsp Unsalted Butter
- ▢ 1/2 tsp Paprika
- ▢ 1/4 tsp Aleppo Pepper
- ▢ Fresh Dill , for garnish
Instructions
- Prepare the Yogurt Base . In a small bowl, combine the Greek yogurt with minced garlic and a pinch of salt. Set aside, allowing the flavors to meld.
- Poach the Eggs . Bring a pot of water to a simmer. Add a splash of vinegar to help the egg whites set. Crack one egg into a small bowl and gently slide it into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Make the Spiced Butter . In a small pan, melt the butter over medium heat. Once melted, stir in the paprika and Aleppo pepper (or red pepper flakes). Heat for 1-2 minutes until fragrant but be careful not to burn the butter.
- Assemble the Dish . Spread the garlicky yogurt onto a plate. Place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.
- Garnish and Serve . Top with freshly chopped dill or parsley for a burst of color and freshness. Serve with warm crusty bread or pita for dipping.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
