Porcupine balls are definitely in the top 10 meals that remind me of childhood. They were my oldest sister’s favorite meal and I remember my Mom always made sure to make them for her birthday or when she was home visiting from college. My Mom always made them using tomato soup for the sauce and while they were always good she agrees my homemade sauce just makes them so much better. These are so good for blustery fall days. I usually serve them with extra rice or potatoes and green beans.
I think using the instant pot makes them even better but they will be great cooked in a slow cooker or oven if you don’t have one.
And if porcupine balls isn’t a comfort food for you after you try them they just might be!
INSTANT POT (OR NOT) PORCUPINE BALLS with homemade sauce!
For the porcupine balls:
2 pounds lean ground beef (or 1 pound each ground beef and pork)
1 cup white rice
1 teaspoon celery salt (or kosher salt if you don’t have this)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs
For the sauce*:
2 (16 oz) cans tomato sauce
1/2 cup brown sugar
2 Tablespoons worcestershire
1 Tablespoon apple cider vinegar
1 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
Combine all the porcupine ingredients in a large bowl until well combined.
Use a 1/4 cup measuring cup or scoop to make balls. Place in the instant pot.
Whisk all the sauce ingredients together in same bowl and pour over the porcupine balls.
Cook on high pressure for 20 minutes and use natural pressure release for 15 minutes.
*Alternatively, you can use 2 cans tomato soup concentrate mixed with 2 cans water and 2 Tablespoons worcestershire sauce.
SLOW COOKER DIRECTIONS: Make as directed above but place in a slow cooker. Cook on high 3-4 hours or low 6-7 hours. I find that not all slow cookers cook at a consistent temperature across the board, so leave extra time and put on warm if they are finished early.
OVEN DIRECTIONS: Place in a large casserole with a well fitting lid (or seal well with foil). Bake at 375 degrees for 45 minutes then uncover and cook an additional 15-20 minutes.
Instant Pot (or not) Porcupine Balls
Ingredients
For the porcupine balls:
- 2 pounds lean ground beef (or 1 pound each ground beef and pork)
- 1 cup white rice
- 1 teaspoon celery salt (or kosher salt if you don't have this)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
For the sauce*:
- 2 (16 oz) cans tomato sauce
- 1/2 cup brown sugar
- 2 Tablespoons worcestershire
- 1 Tablespoon apple cider vinegar
- 1 cup water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine all the porcupine ingredients in a large bowl until well combined.
- Use a 1/4 cup measuring cup or scoop to make balls. Place in the instant pot.
- Whisk all the sauce ingredients together in same bowl and pour over the porcupine balls.
- Cook on high pressure for 20 minutes and use natural pressure release for 15 minutes.
*Alternatively, you can use 2 cans tomato soup concentrate mixed with 2 cans water and 2 Tablespoons worcestershire sauce.
SLOW COOKER DIRECTIONS:
- Make as directed above but place in a slow cooker. Cook on high 3-4 hours or low 6-7 hours. I find that not all slow cookers cook at a consistent temperature across the board, so leave extra time and put on warm if they are finished early.
OVEN DIRECTIONS:
- Place in a large casserole with a well fitting lid (or seal well with foil). Bake at 375 degrees for 45 minutes then uncover and cook an additional 15-20 minutes.
