Porcupines, delicious meatballs in gravy. They knew what they were doing! Family Reunion Recipe
Porcupines, delicious meatballs in gravy. They knew what they were doing! Family Reunion Recipe is a medium American recipe that serves 4. 350 calories per serving. Recipe by Karen Jones Food & Family on YouTube.
Prep: 40 min | Cook: 41 min | Total: 1 hr 31 min
Cost: $9.84 total, $2.46 per serving
Ingredients
- 1 pound Ground Chuck (lean ground beef)
- 0.5 cup Seasoned Bread Crumbs (seasoned)
- 1 large Egg (room temperature)
- 0.5 medium Onion (chopped medium dice)
- 0.75 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Paprika (sweet paprika)
- 0.5 teaspoon Garlic Powder
- 0.5 cup Long Grain White Rice (uncooked; will expand during cooking)
- 2 tablespoons Butter (divided: some for skillet, some for mashed potatoes)
- 2 tablespoons All-Purpose Flour
- 3 tablespoons Brown Gravy Mix (store‑bought)
- 4 cups Beef Broth (low‑sodium; homemade or store‑bought)
- 0.25 teaspoon Balsamic Vinegar (just a few drops for depth)
- 3 medium Potatoes (peeled and cubed for mashing)
- 0.25 cup Milk (optional, for creamier mash)
- 1 cup Frozen Peas and Carrots (mixed frozen)
Instructions
Prep Potatoes
Peel the potatoes, cut into even cubes, place in a medium saucepot, cover with cold water, add a pinch of salt, and bring to a boil.
Time: PT20M
Temperature: medium heat
Cook Peas & Carrots
In a small saucepot, combine frozen peas and carrots with a splash of water, a pat of butter, and a pinch of salt. Cover and steam until heated through.
Time: PT5M
Temperature: medium heat
Mix Porcupine Meat
In a large mixing bowl combine ground chuck, seasoned bread crumbs, egg, half a medium onion (medium dice), 3/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 cup uncooked rice. Use clean hands to mix until just combined; avoid over‑mixing.
Time: PT10M
Form Porcupines
Divide the mixture into 12 portions, each slightly larger than a golf ball. Flatten each portion into a disc about 1/2‑inch thick.
Time: PT5M
Brown Porcupines
Heat 1 tablespoon butter in the large skillet over medium‑high heat. Add the discs in a single layer, cooking without moving for 3‑4 minutes per side until nicely browned.
Time: PT10M
Temperature: medium‑high heat
Set Porcupines Aside
Transfer the browned discs to a plate and set aside while you make the gravy.
Time: PT2M
Make Roux
In the same skillet, add the remaining 1 tablespoon butter. Sprinkle 2 tbsp flour over the melted butter, stirring constantly for about 1 minute until the mixture turns a light golden color.
Time: PT2M
Temperature: medium heat
Add Gravy Mix
Stir in 3 tbsp brown gravy mix until fully incorporated.
Time: PT1M
Deglaze and Build Gravy
Gradually whisk in 4 cups beef broth and 1/4 tsp balsamic vinegar, scraping the bottom of the pan to release browned bits. Bring to a gentle simmer.
Time: PT3M
Temperature: medium heat
Simmer Porcupines in Gravy
Return the browned discs to the skillet, cover with a lid, and let simmer on low heat for 20 minutes, or until the rice inside the meat is cooked and the internal temperature of the meat reaches 160°F.
Time: PT20M
Temperature: low heat
Mash Potatoes
Drain the cooked potatoes, return to the pot, add 1 tablespoon butter, 1/4 cup milk (optional), and a pinch of salt. Mash until smooth and creamy.
Time: PT5M
Plate and Serve
Spoon a generous portion of mashed potatoes onto each plate, make a well in the center, and fill with peas‑and‑carrots. Top with the porcupines and ladle extra gravy over everything.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Egg, Milk, Butter, Wheat (bread crumbs)
Ingredient Substitutions
- Instead of Ground Chuck: ground beef, ground turkey
- Instead of Seasoned Bread Crumbs: plain breadcrumbs + seasoning
- Instead of Egg: egg substitute, flax egg
- Instead of Onion: shallot
- Instead of Paprika: smoked paprika
- Instead of Garlic Powder: fresh minced garlic
- Instead of Long Grain White Rice: brown rice
- Instead of Butter: oil
- Instead of All-Purpose Flour: cornstarch
- Instead of Brown Gravy Mix: beef bouillon
- Instead of Beef Broth: stock cubes dissolved in water
- Instead of Balsamic Vinegar: red wine vinegar
- Instead of Potatoes: sweet potatoes
- Instead of Milk: cream, plant‑based milk
- Instead of Frozen Peas and Carrots: fresh peas and carrots
Equipment Needed
- Large Skillet or Frying Pan
- Medium Saucepot
- Small Saucepot for Peas & Carrots
- Mixing Bowl
- Wooden Spoon or Spatula
- Whisk
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Potato Masher
- Colander
- Plate for Resting Porcupines
- Lid for Skillet
Critical Steps — Do Not Skip
- Mix the meat mixture thoroughly but gently with clean hands.
- Form uniform discs to ensure even cooking.
- Create a smooth roux without burning before adding liquid.
- Simmer the porcupines long enough for the rice to fully expand and the meat to reach safe temperature.
Chef Tips from the Video
- Use seasoned breadcrumbs to add extra flavor without extra spices.
- A few drops of balsamic vinegar brighten the gravy without making it acidic.
- If you prefer a richer gravy, substitute part of the butter with a splash of heavy cream at the end.
Troubleshooting
Gravy is too thin.
Simmer uncovered for a few more minutes to reduce, or whisk in an additional teaspoon of flour mixed with a little cold water.
Porcupines are falling apart while simmering.
Handle them gently when turning; ensure the meat mixture is not over‑mixed and that the rice is fully incorporated.
Rice inside the meat is still hard.
Simmer an additional 5‑10 minutes, adding a splash more broth if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stove.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the meat mixture and shape the porcupines up to a day ahead; keep covered in the refrigerator.
- Gravy can be made ahead and reheated; add a splash of broth if it thickens too much.
- Mashed potatoes can be made ahead and reheated with a little extra butter or milk.
Frequently Asked Questions
What is the cultural significance and history of Porcupines in American family cuisine?
Porcupines are a classic Midwestern comfort food that originated from family‑style cookbooks in the 1970s. The name comes from the rice kernels that puff up inside the meat, resembling tiny porcupine quills, and the dish was a staple at pot‑luck gatherings and reunions.
What are the traditional regional variations of Porcupines in American cuisine?
In the Midwest, the dish is often baked in the oven with tomato‑based sauce, while Southern versions may add hot sauce or use pork instead of beef. Some families swap the rice for barley or use a cream‑based gravy for a richer texture.
How is Porcupines traditionally served in the United States?
Traditionally, Porcupines are served hot on a bed of creamy mashed potatoes with a well of buttered peas and carrots, all smothered in brown gravy. The dish is usually presented family‑style on a large platter for communal dining.
What occasions or celebrations is Porcupines traditionally associated with in American culture?
Porcupines are a favorite at family reunions, church pot‑lucks, and holiday gatherings such as Thanksgiving or Christmas Eve, where hearty, one‑pot meals are appreciated.
What makes Porcupines special or unique in American comfort food cuisine?
The unique feature of Porcupines is the inclusion of uncooked rice that expands while cooking, creating a fluffy texture inside the meat. This combination of meatball, rice, and rich brown gravy makes it a satisfying, all‑in‑one comfort dish.
What are the most common mistakes to avoid when making Porcupines at home?
Common mistakes include over‑mixing the meat, which makes the porcupines tough, and not allowing the gravy to thicken enough before adding the meat. Also, be sure not to overcrowd the pan when browning, as this prevents proper caramelization.
Why does this Porcupines recipe use a roux with butter and flour instead of cornstarch slurry?
A butter‑flour roux creates a richer, silkier gravy with a deeper flavor that complements the beef. Cornstarch would give a glossy finish but lacks the nutty notes that a traditional roux provides.
Can I make Porcupines ahead of time and how should I store them?
Yes, you can shape the porcupines and keep them refrigerated for up to 24 hours before cooking. Store the cooked dish in an airtight container in the refrigerator for up to four days, or freeze for up to two months.
What texture and appearance should I look for when making Porcupines?
The porcupines should be golden‑brown on the outside, with a tender interior. The gravy should coat the spoon lightly and have a velvety sheen, not watery or overly thick.
How do I know when Porcupines are done cooking?
Check that the internal temperature of the meat reaches 160°F (71°C) with an instant‑read thermometer and that the rice inside looks fully expanded and fluffy. The gravy should be bubbling gently.
What does the YouTube channel Karen Jones Food & Family specialize in?
The YouTube channel Karen Jones Food & Family specializes in wholesome, family‑focused American comfort recipes, often featuring nostalgic dishes from heritage cookbooks and practical cooking tips for home cooks.
How does the YouTube channel Karen Jones Food & Family's approach to American comfort cooking differ from other cooking channels?
Karen Jones Food & Family emphasizes storytelling, family heritage, and step‑by‑step guidance with a focus on affordable, everyday ingredients. Unlike many channels that chase trends, she preserves traditional methods and shares personal anecdotes that connect viewers to the dish’s history.
Last updated: September 2, 2026
