Oven-Baked 4-Ingredient Amish Porcupine Meatballs

 

Why You’ll Love This Recipe

These old-fashioned meatballs are a budget-friendly, comforting staple. Despite the whimsical name, no porcupines are involved! Raw long-grain rice is mixed directly into the ground beef. As the meatballs bake in a rich tomato sauce, the rice grains expand and poke out, resembling little porcupines. This Amish-style version uses just four main ingredients and requires no searing—everything bakes in one dish for minimal cleanup.

Servings: Makes 12–16 meatballs (serves 4–6)

Ingredients

Main

• 1.5 lbs lean ground beef (85% or 90% lean)

• ½ cup uncooked long-grain white rice (do not use instant rice)

• 1 can (10.75 oz) condensed tomato soup

• 1 can (15 oz) tomato sauce

Seasonings (pantry staples)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper, to taste

Liquid

• ½ cup water (for thinning the sauce)

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C).

2. Mix and shape the meatballs

In a large bowl, combine the ground beef, uncooked rice, garlic powder, onion powder, salt, and pepper. Use your hands to gently mix until the rice is evenly distributed throughout the meat. Shape into golf-ball-sized meatballs (about 12–16 total). Arrange them in a single layer in a 9×13-inch baking dish.

3. Make the tomato blanket

In a separate bowl or large measuring cup, whisk together the condensed tomato soup, tomato sauce, and ½ cup water until smooth.

4. Pour and cover

Pour the tomato sauce mixture evenly over the meatballs, making sure every meatball is completely submerged. This is crucial—the rice needs to be fully covered in liquid to cook properly.

5. Bake until tender

Cover the baking dish tightly with aluminum foil (to trap steam and cook the raw rice). Bake for 1 hour.

6. Serve

Carefully remove from the oven. Let rest for 5 minutes before serving. The meatballs will be tender, and the sauce will have thickened into a rich glaze.

Tips for Success

• Do not use instant rice – it will become mushy. Long-grain white rice is essential.

• Don’t skip covering with foil – the steam is what cooks the rice inside the meatballs.

• For even cooking – ensure meatballs are similar in size and not touching the sides of the dish.

• Add a garnish – fresh parsley or a sprinkle of paprika adds color.

Optional Additions

• ½ cup finely chopped onion mixed into the meat

• 1 teaspoon Worcestershire sauce for depth

• A pinch of red pepper flakes for heat

Nutritional Information (Approximate per serving, 4 meatballs)

• Calories: 380

• Protein: 28g

• Carbohydrates: 32g

• Fat: 14g

• Fiber: 2g

• Sodium: 680mg

Conclusion

These Amish Porcupine Meatballs are a nostalgic, one-dish wonder that delivers hearty flavor with almost zero effort. Perfect for busy weeknights, they reheat beautifully and are guaranteed to please both kids and adults alike.