Porcupine Meatballs

Porcupine Meatballs

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “An easy and tasty dish that both children and adults can enjoy. This recipe came from Better Homes & Garden’s “Step-by-Step Kids’ Cookbook”. Don’t start stirring too early or meatballs will break apart.”

    Ingredients

  • 1egg
  • 1 (10 3/4 ounce) cans condensed tomato soup
  • 1/4 cuplong grain rice
  • 1tablespoondried parsley flakes
  • 1teaspoonminced dried onion
  • 1/4 teaspoonsalt
  • 1dashpepper
  • 1lblean ground beef
  • 1/2 cupwater
  • 1teaspoonWorcestershire sauce

    • Directions

  • In medium bowl, beat egg.
  • Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
  • Mix well.
  • Add ground beef and using your hands, mix well again.
  • Shape into 1-inch meatballs.
  • This should make about 20 meatballs.
  • Place meatballs in a 1-inch skillet.
  • Mix remaining soup with the water.
  • Add Worcestershire sauce and mix.
  • Pour soup mixture over the meatballs.
  • Cook without stirring until mixture starts to boil.
  • Turn heat to low.
  • Cover and cook for 40 minutes, stirring occasionally.
  • Using a wooden spoon, carefully stir the meatballs so they don’t stick to the skillet.

    • Reviews

  • “These are great! I cooked them in a large frypan with a lid and drop the meatballs in after I get the sauce simmering. The meatballs stay intact better this way. My kids love these.UPDATE: Fixed these again tonight and was inspired to add in a teaspoon or so of “Emeril’s Essence”.Very tasty.”

  • “This is a great make-ahead recipe for my bunco potlucks. I added a tsp of Italian Seasoning for a change and liked it. Very easy and Freezes great.”

  • “This recipe was very yummy, and very easy. I wanted to cook this in the oven, so I cooked it at 350-375 degrees for about 45 min. I served it with mashed potatoes and steamed carrots. My family loved it. My daughter gave this a 5 and she is very picky (unfortunately)Mandyj”

  • “I love this recipe, and so does my super-picky son!I’ve made these several times now. Each time, I’ve substituted ground turkey for the ground beef and added 1/4 cup oats to the mix to compensate for the extra moisture in the turkey. It comes out great this way!The first time I made them, I followed the recipe exactly (aside from the meat switch,) and they were yummy over rice. The second time, I used Cream of Mushroom soup for a different taste, and they were great over wide egg noodles. The third time, tonight, I swapped Italian Seasoning for the parsley, omitted the water, and added a can of chopped tomatoes, with juice, to the soup and Worscestershire sauce, then served them over rice again, although pasta would have been good too.I’ve really enjoyed this recipe, and it’s now my standard meatball dish. It’s infinitely customizable, simple, and the whole family loves it! Next time, I think I’ll use Golden Mushroom or Onion soup and serve with mashed potatoes.Thanks for a great recipe, Amber Dawn!”

  • “Great and easy to make!”

  • “I cooked these for dinner tonight, and the kids loved them. (used instant rice instead of long rice)My mom taught me how to cook these the way she did in a pressure cooker. As you can imagine that is not an option for me these days.Bless my mom for buying me a pressure cooker with the thinking i would actually use it. (I did and burnt it beyond repair on the first use!) I doubled this recipe since my daughter had a friend over and my son has a healthy appetite.I added a bit of crushed garlic also and the instant rice worked out better for me since all my dealing with regular rice and this dish have never worked and left the rice uncooked.Thanks we loved it!”

  • “These meatballs were really good!The only problem I had was that my frying pan was too big.When I put the sauce over the meatballs they were’t covered all the way so they took an15 extra minutes to cook.I will make these again.Thanks!”

  • “Oh thank you! My mother made this when I was a child and I’ve been trying to find the recipe. This isn’t QUITE it but it’s VERY close. To address Chef#442170 ‘s concern, my mother browned the meatballs before adding liquid that might help, hers were never mushy. She also added rice to the liquid mixture so she had a “italian rice” type thing for a side.”

  • “Just what I was hunting for.Turned out great!”

  • “Mine were very mushy, not sure what Idid wrong.But they were still really tasty.”

  • “This was alright.After 40 minutes, there wasn’t a lot of sauce left, but I did have my lid vented a little.Next time I think I’ll use two cans of whatever soup I use; Kandake’s idea of mushroom soup sounds good too.”

  • “These have become the meatball of choice in our house. I normally crumble the hamburger when making spaggetti sauce but now everyone wants meatballs!! TY Amber!”

  • “These were easy to make, and very good.My extremly picky kids ate them…which was a shock since 2 out of 3 pretty much refuse to eat meat.Thanks for posting this!”

  • “I froze these, and they were great to pull out and add to soups.Don’t cook them too long though or they will fall apart.These are a good comfort food!”

  • “This is a great recipe, very easy to make and everyone loved it!! thanks”

  • “This is the best! My family loved it, there was no left overs!!!!This is a keeperThanks”

  • “Tried thesefor supperlast night. Igive this 5 and wish i could rate it higher. Certainlydid”nt deserve a 2 like someone else gave you.Thanks for this recipe and i will try it againfor sure.”

  • “my mother always used this recipe! I haven’t had it in ages, and will make this for supper tonight.I think she added a tablespoon of Worcestershire sauce though.”

  • “I thought this recipe turned out a bit on the drab side.My family ate them but they don’t want to have them again.Sorry to be the only negative response, but that was just our take on them.”

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