Porcupine Meatballs Recipe
Introduction
Porcupine meatballs are a nostalgic comfort food featuring tender beef meatballs studded with rice and baked in a savory tomato sauce. This simple, hearty dish is easy to make and perfect for a satisfying family dinner.
Ingredients
- 1 pound lean ground beef
- ½ cup uncooked minute rice
- ½ cup finely chopped onion
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 10-ounce can condensed tomato soup
- ¾ cup water
- 1 teaspoon Worcestershire sauce
Instructions
- Step 1: Preheat your oven to 350º F.
- Step 2: In a large bowl, combine ground beef, uncooked minute rice, chopped onion, egg, garlic powder, onion powder, salt, and black pepper. Mix well and shape the mixture into about 16 meatballs.
- Step 3: Heat a large skillet over medium-high heat. Add the meatballs and brown them for 4-5 minutes, turning every minute or so to brown all sides evenly.
- Step 4: In a separate bowl, mix together the condensed tomato soup, water, and Worcestershire sauce. Pour this sauce over the browned meatballs in the skillet or transfer the meatballs to a casserole dish and pour the sauce over them.
- Step 5: Cover the dish and bake in the oven for 15 minutes. Then remove the lid, spoon the sauce over the meatballs, and continue baking uncovered for an additional 15 minutes until the meatballs are fully cooked through.
- Step 6: Remove from the oven and serve the porcupine meatballs hot, ideally over rice or mashed potatoes, spooning extra sauce on top.
Tips & Variations
- For extra flavor, sauté the chopped onions before mixing them with the meat.
- Substitute ground turkey or chicken for a leaner option.
- Add chopped fresh parsley or basil to the meat mixture for a fresh herb flair.
- If you prefer a thicker sauce, reduce the amount of water slightly or simmer the sauce on the stovetop before baking.
Storage
Store leftover porcupine meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the sauce moist. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice instead of minute rice?
Minute rice is recommended because it cooks quickly inside the meatballs. If you use regular rice, pre-cook it until slightly tender before mixing to ensure it cooks through properly.
What can I serve with porcupine meatballs?
These meatballs are delicious over plain rice or creamy mashed potatoes. Steamed vegetables or a simple green salad also pair nicely for a balanced meal.
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Porcupine Meatballs Recipe
- Total Time: 50 minutes
- Yield: 16 meatballs (serves about 4 people) 1x
Description
Porcupine meatballs are a classic comfort food dish featuring tender ground beef meatballs mixed with rice and spices, simmered in a savory tomato soup sauce. Baked to perfection, these meatballs are juicy and flavorful, making a hearty family-friendly meal that pairs wonderfully with rice or mashed potatoes.
Ingredients
Meatballs
- 1 pound lean ground beef
- ½ cup uncooked minute rice
- ½ cup finely chopped onion
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 10-ounce can condensed tomato soup
- ¾ cup water
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven: Set your oven to 350º F (175º C) to ensure it is at the perfect temperature for baking the meatballs later.
- Prepare the meatball mixture: In a large bowl, combine the ground beef, uncooked minute rice, finely chopped onion, egg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into approximately 16 evenly sized meatballs.
- Brown the meatballs: Heat a large skillet over medium-high heat. Add the meatballs in batches if needed, and cook them for 4 to 5 minutes, turning occasionally every minute or so, until they are nicely browned on all sides. This step seals in flavor and improves texture.
- Prepare the sauce: In a separate bowl, mix together the condensed tomato soup, water, and Worcestershire sauce until smooth.
- Combine and bake: Place the browned meatballs in a casserole dish and pour the prepared tomato sauce over them evenly. Cover the dish with a lid or foil and bake in the preheated oven for 15 minutes to allow the meatballs to cook through.
- Finish baking uncovered: After 15 minutes, remove the cover carefully, spoon some sauce over the meatballs to keep them moist, and bake uncovered for an additional 15 minutes. This helps thicken the sauce slightly and completes the cooking process.
- Serve: Remove the casserole dish from the oven and serve the porcupine meatballs hot over cooked rice or creamy mashed potatoes, spooning extra sauce over the top for added flavor.
Notes
- Using minute rice is essential as it cooks quickly inside the meatballs; avoid using regular long-grain rice unless pre-cooked.
- For extra flavor, consider adding chopped fresh parsley or a splash of soy sauce to the meatball mixture.
- If you prefer a thicker sauce, you can simmer it on the stovetop for a few extra minutes before baking.
- To ensure even cooking, make meatballs uniform in size.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: porcupine meatballs, ground beef meatballs, baked meatballs, comfort food, easy dinner recipe, tomato soup meatballs
