Don’t worry—these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.
With rice and meat all in one dish, you just need a vegetable side to complete the meal.
What Are Porcupine Meatballs?
This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an Instant Pot (I've included stovetop instructions, too).
These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.
What to Serve With Instant Pot Meatballs
My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.
I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed green beans.
New to Pressure Cooking?
If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.
How to Store and Freeze Porcupine Meatballs
These meatballs keep in the fridge for up to a week. They can be reheated gently on the stovetop or in the microwave.
They also freeze well! Once the meatballs are completely cooled, divide them into portion sized freezer containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the stovetop over low heat.
Love Meatballs? Try These Recipes!
- Italian Meatballs
- Turkey Meatballs
- Swedish Meatballs
- Mozzarella Stuffed Meatballs in Tomato Sauce
- Slow Cooker Meatballs in Tomato Sauce
Instant Pot Porcupine Meatballs
Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.
2 tablespoons olive or vegetable oil
1 medium yellow onion, chopped and divided
2 cloves garlic, minced and divided
1(15-ounce) can tomato sauce
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound ground beef (85% lean)
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon ground black pepper
Sauté the onion and garlic:
Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about 5 minutes.
Make the tomato sauce:
Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.
Make the meatballs:
While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).
Cook the meatballs:
Gently place the meatballs into the pot in a single layer. Spoon a little bit of sauce over the top of each one.
Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “manual” or "pressure cook" program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.
You can either perform a quick pressure release by moving the vent from “sealing” to “venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|