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Sweet and Sour Porcupine Meatballs
If you love old-fashioned porcupine meatballs, you have to try this Sweet and Sour Porcupine Meatballs recipe. It takes the same tender, rice-filled meatballs and combines them with a homemade sweet and sour sauce, pineapple, green pepper, and onion.
The meatballs are first browned and then simmered in broth until the rice is tender. They are finished with a sweet and tangy sauce made with pineapple juice, brown sugar, vinegar, and soy sauce. The pineapple chunks add just the right amount of sweetness and texture.
This is a hearty, budget-friendly dinner that makes a pound of ground beef go a long way. Serve it over rice or pasta for a filling family meal.
What Are Sweet and Sour Porcupine Meatballs?
Porcupine meatballs get their name from the uncooked rice mixed into the ground beef. As the rice cooks, it expands and sticks out from the meatballs, giving them their distinctive “porcupine” appearance.
For this version, the meatballs are simmered in broth before being coated in a homemade sweet and sour sauce. Pineapple chunks, green pepper, and onion round out the dish.
Ingredients
For the Porcupine Meatballs
- 1 lb lean ground beef
- ½ cup uncooked long-grain white rice
- ½ cup water
- ¼ cup diced onion
- 1 tsp salt
- ½ tsp celery salt
- ⅛ tsp garlic powder
- ⅛ tsp ground black pepper
- 2 cups broth (beef, chicken, or vegetable)
For the Sweet and Sour Sauce
- 1 Tbsp butter
- 1 chopped green pepper
- ½ chopped onion
- 20 oz can pineapple chunks or tidbits
- 1½ Tbsp cornstarch
- ½ cup packed brown sugar
- ½ cup vinegar
- 1 Tbsp soy sauce
How to Make Sweet and Sour Porcupine Meatballs
1. Prepare the Rice
Combine the uncooked white rice and ½ cup water in a bowl. Let the mixture sit for about 10 minutes.
The rice does not need to be cooked first. It will finish cooking inside the meatballs as they simmer in the broth.
2. Make the Meatballs
Add the lean ground beef, diced onion, salt, celery salt, garlic powder, and black pepper to the rice mixture.
Gently mix until all of the ingredients are combined.
Form the mixture into evenly sized meatballs. Try to keep them similar in size so they cook at the same rate.
3. Brown the Meatballs
Heat a large skillet or Dutch oven over medium heat. Add the meatballs and brown them on the outside, turning carefully as needed.
They don’t need to be completely cooked through at this point because they will continue cooking in the broth.
4. Simmer the Meatballs
Pour the 2 cups of broth over the browned meatballs.
Cover and simmer for 45 to 60 minutes, or until the meatballs are no longer pink in the center and the rice is tender.
5. Prepare the Pineapple Sauce
While the meatballs are cooking, drain the pineapple, reserving the juice. Set the pineapple chunks aside.
Add the pineapple juice to a bowl and whisk in the cornstarch, brown sugar, vinegar, and soy sauce until smooth.
6. Cook the Vegetables
Melt the butter in a non-stick pan over medium heat.
Add the chopped green pepper and onion. Sauté for about 4 to 5 minutes, or until the vegetables are crisp-tender.
7. Thicken the Sweet and Sour Sauce
Pour the pineapple juice mixture into the pan with the vegetables.
Cook over medium-low heat, stirring frequently, until the sauce thickens and becomes syrupy.
The sauce will continue to thicken as it cooks, so don’t be tempted to turn the heat too high.
8. Combine Everything
Pour the thickened sweet and sour sauce over the cooked meatballs.
Carefully stir in the reserved pineapple chunks.
Let everything simmer together for about 10 minutes so the meatballs can absorb some of the sweet and tangy sauce.
Serve over cooked rice or pasta.
Tips for Making Sweet and Sour Porcupine Meatballs
Don’t cook the rice first. The rice is added uncooked to the meatball mixture. It cooks as the meatballs simmer in the broth.
Don’t skip browning the meatballs. Browning adds extra flavor and also helps the meatballs hold together while they simmer.
Keep the meatballs covered while they simmer. This helps retain the moisture needed to cook the rice.
Watch the sauce as it thickens. The pineapple juice mixture contains cornstarch, so it can thicken fairly quickly once it gets hot. Stir frequently to keep it from sticking.
Add the pineapple at the end. Adding the pineapple after the sauce has thickened helps keep the pieces intact rather than cooking them down into the sauce.
What Kind of Broth Should I Use?
You can use beef, chicken, or vegetable broth for this recipe.
Beef broth will give the meatballs a richer, heartier flavor, while chicken and vegetable broth have a lighter flavor.
Use whichever you have on hand.
Can I Use Pineapple Tidbits Instead of Chunks?
Yes. Either pineapple chunks or pineapple tidbits work well in this recipe. Tidbits are smaller and distribute more evenly throughout the finished dish, while larger chunks give you bigger bites of pineapple.
Use a 20-ounce can of pineapple packed in juice, so you have enough pineapple juice for the sweet and sour sauce.
What Should I Serve with Sweet and Sour Porcupine Meatballs?
These meatballs are delicious served over white rice, which gives the sweet and sour sauce somewhere to go.
You can also serve them over:
- Brown rice
- Fried rice
- Egg noodles
- Pasta
- Cauliflower rice
A simple steamed vegetable also makes an easy side dish.
Can I Make These Meatballs Ahead of Time?
Yes. You can prepare the meatballs ahead of time and refrigerate them until you’re ready to cook them.
You can also prepare the cooked meatballs and sauce ahead of time and gently reheat them before serving. Keep the meatballs refrigerated until you’re ready to reheat them.
Can I Freeze Sweet and Sour Porcupine Meatballs?
Yes, these meatballs can be frozen.
For the best results, allow the cooked meatballs and sauce to cool completely before transferring them to an airtight freezer-safe container.
Thaw them in the refrigerator before reheating. The sauce may change slightly in texture after freezing, but it should still make a tasty leftover meal.
How to Store Leftover Porcupine Meatballs
Place leftover meatballs and sauce in an airtight container and refrigerate within two hours of cooking.
They can be reheated on the stovetop over low to medium heat or in the microwave. Add a small amount of water if the sauce has become too thick during storage.
Make sure leftovers are heated thoroughly before serving.
Why You’ll Love This Recipe
These Sweet and Sour Porcupine Meatballs are a fun twist on a classic comfort-food recipe. You get tender beef meatballs with little pieces of rice throughout, combined with a homemade sauce that’s sweet from the brown sugar and pineapple and tangy from the vinegar.
It’s also a great recipe when you’re trying to stretch your grocery budget. A single pound of ground beef, some pantry staples, and a can of pineapple can turn into a hearty meal for the whole family.
Frequently Asked Questions
Why are they called porcupine meatballs?
They’re called porcupine meatballs because uncooked rice is mixed into the ground beef. As the rice cooks and expands, it sticks out from the meatballs and resembles porcupine quills.
Does the rice need to be cooked first?
No. The rice is added uncooked. It first soaks in water for about 10 minutes and then cooks inside the meatballs as they simmer in the broth.
Why are my meatballs falling apart?
Make sure the meatball mixture is thoroughly combined before shaping the meatballs, but don’t overmix it. Also, turn the meatballs carefully when browning them and while simmering.
Can I use fresh pineapple?
You can, although canned pineapple is particularly convenient for this recipe because you need the pineapple juice for the sauce. If using fresh pineapple, you’ll need enough pineapple juice from another source for the sauce.
Can I use ground turkey instead of ground beef?
Ground turkey can be substituted for the ground beef, although it will give the meatballs a slightly different flavor and texture. Make sure the meatballs are cooked completely through before serving.
How do I know when the meatballs are done?
The meatballs should no longer be pink in the center, and the rice should be tender. For ground beef, the center should reach 160°F when checked with a food thermometer.
Can I make the sauce less sweet?
Yes. If you prefer a more tangy sweet and sour sauce, you can reduce the amount of brown sugar slightly. Keep in mind that changing the amount of sugar will alter the balance of the original recipe.
Can I make the sauce thicker?
If your sauce isn’t thick enough, continue cooking it over medium-low heat while stirring. The cornstarch will help it thicken as it heats.
If it becomes too thick, stir in a small amount of water or pineapple juice until it reaches the consistency you prefer.
If you prefer a tomato-based, oven-baked recipe, be sure to check out these Porcupine Meatballs.
Sweet and Sour Porcupine Meatballs
Ingredients
- 1 lb lean ground beef
- ½ cup uncooked white rice
- ½ cup water
- ¼ cup diced onion
- 1 tsp salt
- ½ tsp celery salt
- ⅛ tsp garlic powder
- ⅛ tsp ground black pepper
- 2 cups broth (beef, chicken, or vegetable)
Sauce
- 1 Tbs butter
- 1 chopped green pepper
- ½ chopped onion
- 20 oz can pineapple chunks or tidbits
- 1½ Tbs cornstarch
- ½ cup packed brown sugar
- ½ cup vinegar
- 1 Tbs soy sauce
Instructions
- Combine the uncooked white rice and ½ cup water in a bowl. Let the mixture sit for about 10 minutes.
- Add the lean ground beef, diced onion, salt, celery salt, garlic powder, and black pepper to the rice mixture. Mix until all of the ingredients are combined. Form the mixture into evenly sized meatballs. Try to keep them similar in size so they cook at the same rate.
- Heat a large skillet or Dutch oven over medium heat. Add the meatballs and brown them on the outside, turning carefully as needed.They don’t need to be completely cooked through at this point because they will continue cooking in the broth.
- Pour the 2 cups of broth over the browned meatballs.Cover and simmer for 45 to 60 minutes, or until the meatballs are no longer pink in the center, reach a temperature of 160°F, and the rice is tender.
Sauce
- While the meatballs are cooking, drain the pineapple, reserving the juice. Set the pineapple chunks aside.Add the pineapple juice to a bowl and whisk in the cornstarch, brown sugar, vinegar, and soy sauce until smooth.
- Melt the butter in a non-stick pan over medium heat.Add the chopped green pepper and onion. Sauté for about 4 to 5 minutes, or until the vegetables are crisp-tender.
- Pour the pineapple juice mixture into the pan with the vegetables. Cook over medium-low heat, stirring frequently, until the sauce thickens and becomes syrupy.
- Pour the thickened sweet and sour sauce over the cooked meatballs. Carefully stir in the reserved pineapple chunks. Let everything simmer together for about 10 minutes so the meatballs can absorb some of the sweet and tangy sauce.
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