Italian Porcupine Balls

Italian Porcupine Balls


  • 1 lb ground beef
  • 3/4-1 cup rice
  • 1/2 cup italian seasoned breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tsp salt plus more to taste
  • 1/2 tsp. pepper plus more to taste
  • 1/2 tsp. garlic powder
  • 1 28.5 oz can crushed tomatoes
  • 14 oz. water
  • 1 tbsp. olive oil


  1. In a large mixing bowl, add ground beef, rice, breadcrumbs, parmesan cheese, and salt, pepper, and garlic powder. If you like a lot of rice, add the entire cup, if not, just add 1/2-3/4 cups of rice.
  2. Mix well with your hands until the rice and breadcrumbs are well mixed.
  3. Roll meat mixture into 2 inch round balls. You should get 10-12.
  4. In a large, heavy bottomed skillet, add a tbsp. of olive oil. When hot, add porcupine balls. Pour the can of crushed tomatoes over the balls. Fill the empty can half full with water and then pour into the skillet. Sprinkle a pinch of salt and pepper over the the porcupine balls.
  5. Cover the pan and let simmer for 15 minutes. Remove lid and stir, making sure they aren't sticking. Flip balls carefully so that they don't fall apart. You want the top to be immersed in the tomato sauce now. Reduce heat to low.
  6. Cook for another 15 minutes, covered. After 15 minutes, stir again. Let simmer another 15-20 minutes, or until rice is cooked through.
  7. Serve immediately or let simmer on low until dinner time.