Porcupine Meatball Bake!! Old Fashioned Goodness
PORCUPINE MEATBALL BAKE!! OLD FASHIONED GOODNESS!! is a easy American recipe that serves 6. 250 calories per serving. Recipe by Noreen's Kitchen on YouTube.
Prep: 35 min | Cook: 1 hr 35 min | Total: 2 hrs 25 min
Cost: $15.58 total, $2.60 per serving
Ingredients
- 2 lb Ground Beef and Pork (Mix of beef and pork; can substitute all beef, all pork, ground turkey or chicken)
- 1.5 cup Parboiled Long Grain Rice (Parboiled rice needs about 25% less liquid; do not use instant rice)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 large can Condensed Tomato Soup (Family‑size can, about 10.5 oz)
- 28 oz Petite Diced Tomatoes (Canned, adds texture and balances sweetness)
- 0.75 cup Tomato Juice (Used to loosen the meat mixture; add gradually)
Instructions
Preheat Oven
Set the oven to 350°F and allow it to preheat while you prepare the meatballs.
Time: PT10M
Temperature: 350°F
Measure Rice
Measure 1½ cups of parboiled long‑grain rice and set aside.
Time: PT2M
Combine Meat and Seasonings
In a large mixing bowl, add the ground meat, rice, onion powder, garlic powder, salt, pepper, and Italian seasoning. Using your hands (or a sturdy spoon), mix until the ingredients are evenly distributed.
Time: PT5M
Add Tomato Juice
Gradually pour in about ¾ cup of tomato juice, mixing after each addition, until the mixture is slightly loose but still holds together.
Time: PT3M
Incorporate Tomato Products
Add the 28 oz can of petite diced tomatoes and the condensed tomato soup to the bowl. Stir until fully combined.
Time: PT3M
Form Meatballs
Using an ice‑cream scoop or tablespoon, shape uniform meatballs (about 1½ inches in diameter) and place them in the casserole dish, spacing them loosely.
Time: PT10M
Cover with Parchment and Foil
Lay a sheet of parchment paper directly on top of the meatballs, then seal the dish tightly with aluminum foil to trap steam.
Time: PT2M
Bake
Place the covered casserole in the preheated oven and bake for 1 hour and 30 minutes.
Time: PT1H30M
Temperature: 350°F
Rest and Serve
Remove the foil and parchment, let the meatballs rest for 5 minutes, then serve hot with mashed potatoes or your favorite side.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains meat, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Ground Beef and Pork: Ground turkey, Ground chicken, All beef, All pork
- Instead of Parboiled Long Grain Rice: Regular long grain rice (adjust liquid), Brown rice (longer cooking time)
- Instead of Onion Powder: Fresh minced onion (1 tbsp)
- Instead of Garlic Powder: Fresh minced garlic (1 tsp)
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Italian Seasoning: Dried oregano and basil (½ tsp each)
- Instead of Condensed Tomato Soup: Homemade tomato sauce
- Instead of Petite Diced Tomatoes: Regular diced tomatoes
- Instead of Tomato Juice: Water with a splash of vinegar
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Hands
- Ice Cream Scoop (or tablespoon) (optional)
- Casserole Dish (9×13 inch)
- Parchment Paper
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Mix the meat and seasonings thoroughly to ensure even flavor.
- Add just enough tomato juice to achieve a loose but hold‑together consistency.
- Cover with parchment before foil to prevent the acidic sauce from corroding the foil.
- Bake covered for the full 1½ hours to steam‑cook the rice inside the meatballs.
Chef Tips from the Video
- Use a mix of beef and pork for the best flavor and juiciness.
- Parboiled rice shortens cooking time and prevents the meatball from becoming mushy.
- For a richer gravy, stir in a tablespoon of butter after removing the meatballs from the oven.
Troubleshooting
Meatballs are dry and crumbly.
Add a little more tomato juice (1‑2 tbsp) and mix gently; ensure the rice is evenly distributed.
Rice inside meatballs is undercooked.
Cover tightly and bake an additional 15‑20 minutes, or increase the amount of liquid in the sauce.
Sauce is too watery after baking.
Remove the foil for the last 10 minutes of baking to allow excess liquid to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze meatballs in a single layer, then transfer to a zip‑top bag; keep for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The meatball mixture can be prepared up to 24 hours ahead and kept refrigerated; shape the meatballs and store uncovered in the casserole dish, then cover with foil before baking.
- Leftover meatballs reheat well in the microwave or in a skillet with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of Old‑Fashioned Porcupine Meatballs in American cuisine?
Porcupine meatballs originated in the early 20th‑century United States as a frugal way to stretch meat with rice, resembling the quills of a porcupine. They became a staple comfort food during the Great Depression and are still associated with home‑cooked, nostalgic meals.
What are the traditional regional variations of porcupine meatballs in the United States?
In the Midwest, pork‑heavy versions are common, while Southern cooks often add a touch of hot sauce. Some New England families bake them with a cream‑based sauce instead of tomato, and in the Southwest you’ll find added corn or chilies for extra heat.
How were porcupine meatballs traditionally served in classic American households?
They were typically served hot with a side of mashed potatoes, buttered noodles, or rice, and a simple green vegetable. The meatballs were often the centerpiece of a family dinner on Sundays or holiday gatherings.
What occasions or celebrations are porcupine meatballs traditionally associated with in American culture?
Porcupine meatballs are a popular comfort‑food for family gatherings, pot‑lucks, and holiday meals such as Thanksgiving leftovers. Their easy‑make nature also makes them a go‑to dish for school‑age kids’ lunches and casual weekend dinners.
How does Old‑Fashioned Porcupine Meatballs fit into the broader American comfort‑food tradition?
The dish embodies the American comfort‑food ethos of using simple, affordable ingredients to create a hearty, satisfying meal. It reflects the tradition of stretching meat with grains and cooking it in a flavorful sauce, a hallmark of many classic American recipes.
What are the authentic traditional ingredients for porcupine meatballs versus acceptable modern substitutes?
Traditionally the recipe uses a mix of ground beef and pork, long‑grain rice, and canned tomato soup. Modern cooks may substitute ground turkey or chicken for a leaner option, use fresh diced tomatoes instead of canned, or replace tomato soup with a homemade tomato sauce.
What other American dishes pair well with Old‑Fashioned Porcupine Meatballs?
They pair beautifully with creamy mashed potatoes, buttered egg noodles, steamed green beans, or a simple garden salad. A side of cornbread also complements the tomato‑based gravy nicely.
What makes Old‑Fashioned Porcupine Meatballs special or unique in American cuisine?
The inclusion of rice inside the meatball creates a distinctive “porcupine” look and texture, while the slow‑bake in a tomato gravy keeps the meatballs moist and infuses the rice with flavor—something not found in typical meatball recipes.
How has the porcupine meatball recipe evolved over time in American cooking?
Originally a pantry‑staple during the Depression era, the recipe has evolved to include fresher ingredients like diced tomatoes and herbs. Today home cooks often add extra spices, use low‑fat meats, or bake in a slow cooker for convenience.
What are the most common mistakes to avoid when making Old‑Fashioned Porcupine Meatballs?
Common errors include adding too much tomato juice, which makes the mixture overly wet, and skipping the parchment layer, which can cause the foil to corrode. Also, under‑mixing the meat and rice leads to uneven seasoning.
Why does this Old‑Fashioned Porcupine Meatballs recipe use tomato juice instead of water?
Tomato juice adds acidity and a subtle sweetness that tenderizes the meat while contributing flavor to the rice inside the meatballs. Water would not provide the same depth of taste or tenderizing effect.
Can I make Old‑Fashioned Porcupine Meatballs ahead of time and how should I store them?
Yes, you can prepare the meatball mixture up to a day ahead, shape the balls, and keep them covered in the refrigerator. After baking, store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
What does the YouTube channel Noreen's Kitchen specialize in?
The YouTube channel Noreen's Kitchen specializes in classic American comfort foods, family‑friendly meals, and nostalgic recipes that are easy to prepare for everyday cooking.
How does the YouTube channel Noreen's Kitchen's approach to American comfort cooking differ from other cooking channels?
Noreen's Kitchen focuses on straightforward, budget‑conscious recipes with clear step‑by‑step guidance, emphasizing traditional flavors and home‑cooked nostalgia, whereas many other channels prioritize trendy or gourmet techniques.
Last updated: September 3, 2026
