If you’re craving a soul-warming, hearty meal that puts a fun twist on the familiar, you absolutely have to try Porcupine Meatballs with Gravy. This family favorite is pure comfort in a skillet: juicy meatballs studded with tender grains of rice, bathed in a luscious brown gravy, and simmered until bursting with savory flavor. Whether you’re gathering the family for a weeknight dinner or looking to impress friends with comforting classic, Porcupine Meatballs with Gravy is the delicious answer—gravy-drenched, rice-speckled meatballs that bring everyone back for seconds.

Ingredients You’ll Need

Porcupine Meatballs with Gravy Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few fresh touches, you can pull together Porcupine Meatballs with Gravy in no time. Each ingredient plays a special role—adding flavor, tenderness, or the signature “porcupine” look that makes this dish so inviting and nostalgic.

Ground beef: The base of every great meatball, it adds richness and soaks up all those seasonings beautifully.
Long-grain white rice (uncooked): Mixed right into the meatballs, these uncooked grains expand as they cook, giving that adorable spiky “porcupine” finish.
Onion (finely chopped): Adds a subtle sweetness and moisture to the meatballs—don’t skip this for ultimate flavor!
Garlic (minced): Two cloves bring aromatic depth that rounds out the savoriness of the dish.
Worcestershire sauce: This secret weapon layers in umami and a bit of tang, making the whole skillet sing.
Dried oregano: A sprinkle brings herbaceous, slightly peppery notes that pair wonderfully with beef.
Dried thyme: Earthy and fragrant, thyme adds complexity without overpowering the other flavors.
Salt: Absolutely essential for seasoning both the beef and bringing out all the other flavors.
Black pepper: Just enough to add a mild, peppery kick that keeps every bite interesting.
Diced tomatoes (undrained): Their juice helps tenderize the meatballs and meld the flavors as they simmer.
Brown gravy mix: Two packs make a silky, savory sauce that ties everything together—you get loads of flavor with no fuss.
Water: Used to form the gravy and keep everything nice and moist while it cooks.
Vegetable oil: Gives the meatballs a gorgeous brown crust during searing. Canola or sunflower oil works well, too.

How to Make Porcupine Meatballs with Gravy

Step 1: Mix Up the Meatball Magic

Start by combining the ground beef, uncooked rice, finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried thyme, salt, and black pepper in a large mixing bowl. Get your (clean) hands in there and mix until everything is equally distributed—the uncooked rice will poke out, promising that signature porcupine texture later.

Step 2: Shape the Meatballs

Take portions of the meat mixture and roll them into meatballs, aiming for 1 to 1.5-inch balls. Try to keep them uniform in size so they cook evenly; a cookie scoop can help if you want to get fancy. Set them aside on a tray so they’re ready for browning.

Step 3: Sear for Flavor

Heat the vegetable oil in a large skillet over medium heat. Working in batches so you don’t overcrowd the pan, brown the meatballs on all sides. You’re looking for a deep golden crust—about 5 minutes per batch. This step locks in the juices and adds a rich, caramelized flavor that makes all the difference.

Step 4: Prepare the Gravy

While the meatballs are browning, whisk together the brown gravy mixes with water in a separate bowl until smooth. This ensures you won’t get any lumps in your final sauce—it’s worth the extra dish!

Step 5: Simmer Everything Together

Pour the diced tomatoes, juice and all, over the browned meatballs in the skillet. Follow with the prepared brown gravy. Give the pan a gentle shake or an ever-so-light stir to distribute, then cover. Reduce the heat to a gentle simmer and cook for about 20 minutes. The rice will absorb the flavorful liquids, plumping up and adding the “porcupine” spikes—make sure to stir occasionally so nothing sticks.

Step 6: Check & Serve

Once the 20 minutes are up, test one meatball to be sure the rice is tender and the meat is cooked through. If everything looks good, your Porcupine Meatballs with Gravy are ready for the table! Spoon the meatballs and extra gravy over a bed of fluffy rice or creamy mashed potatoes for full-on comfort food heaven.

How to Serve Porcupine Meatballs with Gravy

Garnishes

Take these cozy meatballs to the next level with a sprinkle of chopped parsley or fresh thyme. For a pop of color and flavor, you can also try some thinly sliced green onions or even a little grated Parmesan cheese—it’s all about what makes you happy!

Side Dishes

Porcupine Meatballs with Gravy shine alongside a scoop of buttery mashed potatoes or fluffy white rice, both of which soak up that irresistible gravy. If you want a touch of freshness, serve with a crisp green salad or simply steamed green beans for balance.

Creative Ways to Present

For a fun twist, serve the meatballs in mini cast iron skillets for individual portions at a dinner party. Layer them into soft hoagie rolls with extra gravy for a hearty sandwich lunch, or top them with roasted garlic mashed potatoes and bake for a playful “meatball shepherd’s pie.”

Make Ahead and Storage

Storing Leftovers

Leftover Porcupine Meatballs with Gravy keep beautifully in the refrigerator. Just scoop any extras into an airtight container and refrigerate for up to four days—the flavors will only get cozier as they meld together overnight.

Freezing

This recipe freezes like a dream. Place cooled meatballs and gravy into a freezer-safe container or bag, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, just warm your portion gently on the stove in a covered skillet over low heat, adding a splash of water if needed to loosen the gravy. They also reheat well in the microwave, in short bursts, stirring in between until heated through.

FAQs

Can I use brown rice instead of white?

You can substitute brown rice, but because it takes longer to soften, you’ll want to partially cook it first or plan on a longer simmer. Otherwise, you might end up with undercooked rice in your Porcupine Meatballs with Gravy.

What’s the best way to keep the meatballs from falling apart?

Mix the ingredients just until combined and shape the meatballs firmly but not too tightly. Browning them in batches also helps form a crust that holds everything together beautifully while they simmer in the gravy.

Can I make Porcupine Meatballs with Gravy ahead of time?

Absolutely! You can prepare and shape the meatballs earlier in the day or even the night before. Store them in the fridge, covered, and just brown and simmer them when you’re ready to cook dinner.

Is it possible to make a gluten-free version?

Yes! Use gluten-free gravy mix and double-check your Worcestershire sauce for hidden wheat. Everything else in this Porcupine Meatballs with Gravy recipe is naturally gluten-free.

Can I bake the meatballs instead of skillet cooking?

Definitely! Arrange shaped meatballs on a baking sheet and bake at 400°F until browned, then transfer to a casserole dish, pour on the tomatoes and gravy, cover, and finish baking until the rice is cooked through. It’s hands-off and just as delicious.

Final Thoughts

There’s something truly special about gathering around the table to enjoy Porcupine Meatballs with Gravy—it’s nostalgic, satisfying, and a guaranteed crowd-pleaser. Don’t be surprised if this cozy, gravy-laden classic becomes a new family favorite after just one bite. Give it a try and relish every rice-dotted, saucy forkful!