Porcupine Meatballs with Gravy: A Delicious & Easy Recipe

Porcupine Meatballs with Gravy: Prepare to be transported back to a simpler time with a dish that’s as comforting as it is delicious! These aren’t your average meatballs; they’re a delightful throwback, a culinary hug from generations past. Imagine tender, savory meatballs studded with rice, creating a “porcupine” effect that’s both charming and texturally intriguing, all swimming in a rich, flavorful gravy.

While the exact origins of Porcupine Meatballs are a bit hazy, they gained immense popularity in mid-20th century America as a budget-friendly and family-pleasing meal. They represent a time when resourceful home cooks stretched ingredients and created memorable dishes with simple techniques. This recipe is a testament to that ingenuity, offering a hearty and satisfying meal without breaking the bank.

What makes Porcupine Meatballs with Gravy so beloved? It’s the perfect combination of textures and flavors. The tender meatballs, the slightly chewy rice, and the luscious gravy create a symphony in your mouth. Plus, they’re incredibly easy to make, making them a weeknight dinner champion. The gravy, oh, the gravy! It’s the key to tying everything together, adding a depth of flavor that will have everyone asking for seconds. I know my family always does!

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend recommended for flavor)
• 1/2 cup long-grain white rice, uncooked
• 1 medium onion, finely chopped
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• For the Gravy:
• 4 cups beef broth (low sodium preferred)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup finely chopped onion (reserved from meatball prep, if possible)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste (be mindful of the salt in the broth)
• Optional: 1 tablespoon tomato paste (for richer flavor and color)
• Optional: 1/4 cup heavy cream or sour cream (for added richness, added at the end)

Preparing the Meatball Mixture

1. In a large bowl, gently combine the ground beef, uncooked rice, chopped onion, egg, and milk. Be careful not to overmix, as this can make the meatballs tough. I like to use my hands for this, but a large spoon works just as well.
2. Add the Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper to the meat mixture. Again, gently mix until everything is just combined. You want the spices to be evenly distributed, but avoid overworking the meat.
3. Once the mixture is combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the rice to start absorbing some of the moisture and helps the meatballs hold their shape during cooking. You can even refrigerate it for a few hours if you need to prep ahead.

Forming and Browning the Meatballs

1. Remove the meat mixture from the refrigerator. Using your hands, roll the mixture into approximately 1-inch meatballs. I find it helpful to use a small cookie scoop to ensure they are all roughly the same size, which helps them cook evenly.
2. In a large skillet or Dutch oven, heat about 1 tablespoon of olive oil or vegetable oil over medium-high heat. You want the pan to be hot enough to sear the meatballs, but not so hot that they burn.
3. Carefully place the meatballs in the hot skillet, being careful not to overcrowd the pan. Work in batches if necessary. Overcrowding will lower the temperature of the pan and cause the meatballs to steam instead of brown.
4. Brown the meatballs on all sides, turning them occasionally with tongs. This step is important for developing flavor and creating a nice crust on the meatballs. You don’t need to cook them all the way through at this point, just brown them nicely. The browning process should take about 5-7 minutes per batch.
5. Remove the browned meatballs from the skillet and set them aside on a plate.

Making the Gravy

1. In the same skillet or Dutch oven (without cleaning it), melt the butter over medium heat. Scraping up any browned bits from the bottom of the pan will add extra flavor to the gravy.
2. Add the chopped onion (if you have extra from the meatball prep) to the melted butter and cook until softened and translucent, about 3-5 minutes. This step helps to build a flavorful base for the gravy.
3. Sprinkle the flour over the onions and butter. Cook, stirring constantly, for 1-2 minutes to create a roux. This is a crucial step for thickening the gravy. Make sure the flour is fully incorporated and cooked through, but be careful not to burn it. The roux should be a light golden brown color.
4. Slowly whisk in the beef broth, making sure to break up any lumps that may form. Continue whisking until the gravy is smooth.
5. Add the Worcestershire sauce, dried thyme, salt, and pepper to the gravy. If using, stir in the tomato paste.
6. Bring the gravy to a simmer, then reduce the heat to low. Allow the gravy to simmer for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.

Cooking the Meatballs in Gravy

1. Gently place the browned meatballs back into the skillet with the gravy. Make sure the meatballs are mostly submerged in the gravy.
2. Cover the skillet or Dutch oven and simmer over low heat for at least 45 minutes, or up to 1 hour. This allows the rice to cook through and the meatballs to become tender and flavorful. Stir occasionally to prevent sticking and ensure even cooking. The longer they simmer, the more tender they will become.
3. Check the internal temperature of the meatballs with a meat thermometer to ensure they are cooked through. They should reach an internal temperature of 160°F (71°C). Also, check the rice to make sure it is tender and cooked through.
4. If the gravy becomes too thick during simmering, you can add a little more beef broth to thin it out. If the gravy is too thin, you can simmer it uncovered for a few minutes to allow it to reduce.
5. Optional: For an extra creamy gravy, stir in the heavy cream or sour cream during the last few minutes of cooking. This will add richness and a smooth texture to the gravy.

Serving Suggestions

1. Serve the porcupine meatballs and gravy hot over mashed potatoes, rice, egg noodles, or polenta. These are all great options for soaking up the delicious gravy.
2. Garnish with fresh parsley or chives for a pop of color and flavor.
3. A side of steamed green beans, roasted carrots, or a simple salad complements the richness of the meatballs and gravy.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a little broth or water when reheating to thin the gravy if it has thickened too much.

Tips for Success:

• Don’t overmix the meatball mixture. Overmixing will result in tough meatballs.
• Brown the meatballs before simmering. This step adds flavor and helps the meatballs hold their shape.
• Simmer the meatballs in gravy for at least 45 minutes. This allows the rice to cook through and the meatballs to become tender.
• Adjust the seasoning to your liking. Taste the gravy and add more salt, pepper, or other spices as needed.
• Use low-sodium beef broth. This will help you control the saltiness of the gravy.
• If you don’t have beef broth, you can use chicken broth or vegetable broth. The flavor will be slightly different, but it will still be delicious.
• For a richer flavor, add a tablespoon of tomato paste to the gravy.
• For a creamier gravy, stir in a quarter cup of heavy cream or sour cream during the last few minutes of cooking.

Variations:

• Spicy Porcupine Meatballs: Add a pinch of red pepper flakes or a dash of hot sauce to the meatball mixture for a spicy kick.
• Mushroom Porcupine Meatballs: Sauté sliced mushrooms with the onions when making the gravy for a mushroom-flavored gravy.
• Vegetarian Porcupine Meatballs: Substitute the ground beef with a plant-based ground meat alternative.

Conclusion:

And there you have it! These Porcupine Meatballs with Gravy are so much more than just a meal; they’re a comforting hug on a plate, a nostalgic trip back to simpler times, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone looking for a hearty, flavorful, and surprisingly easy dinner option. The combination of the tender, rice-studded meatballs simmered in that rich, savory gravy is simply irresistible.

Why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want to make it healthier? Use lean ground turkey or chicken instead of beef. Need a gluten-free option? Simply swap out the all-purpose flour for a gluten-free blend. The possibilities are endless! Plus, it’s a fantastic way to use up leftover rice, making it both delicious and economical.

But the real magic lies in the simplicity. Despite the impressive flavor profile, these Porcupine Meatballs with Gravy are surprisingly easy to make. The steps are straightforward, the ingredients are readily available, and the cooking time is manageable, even on a busy weeknight. Trust me, you don’t need to be a culinary expert to whip up a batch of these delectable meatballs.

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions. While these meatballs are fantastic on their own, they truly shine when paired with the right accompaniments. My personal favorite is serving them over a bed of creamy mashed potatoes. The richness of the gravy complements the smoothness of the potatoes perfectly. Alternatively, you can serve them over egg noodles, rice (of course!), or even polenta for a delightful twist.

For a complete meal, consider adding a side of steamed green beans, roasted broccoli, or a simple garden salad. The freshness of the vegetables will balance out the richness of the meatballs and gravy. And don’t forget the bread! A crusty loaf of bread is perfect for soaking up all that delicious gravy.

Looking for variations? Here are a few ideas to get you started:

* Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the gravy for a spicy kick.
* Mushroom Lovers: Sauté some sliced mushrooms with the onions and garlic for an earthy flavor.
* Cheesy Goodness: Sprinkle some shredded cheddar cheese over the meatballs before serving for a cheesy delight.
* Italian Twist: Use Italian seasoning in the meatball mixture and add a can of diced tomatoes to the gravy for an Italian-inspired version.

I’m confident that once you try this recipe, it will become a staple in your household. It’s the perfect comfort food for a chilly evening, a satisfying meal for a family gathering, or a simple yet impressive dish to serve to guests.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic. I can’t wait to hear about your experience with this recipe. Did you make any variations? What did you serve it with? What did your family think?

Please, don’t hesitate to share your thoughts, comments, and photos in the comments section below. I love hearing from you and seeing your creations! Happy cooking, and enjoy your delicious Porcupine Meatballs with Gravy! I hope you love them as much as I do!

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