These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. —Darlis Wilfer, West Bend, Wisconsin

Porcupine Meatballs

rice

water

onion

salt

celery salt

pepper

garlic powder

beef

canola oil

(15 ounces) tomato sauce

brown sugar

Worcestershire sauce

I make this, but not with a tomato base. First, I use instant rice mixed with the hamburger meat, minced garlic, minced mushrooms, &amp; diced up onion. I baked the meatballs(350° 15-20 mins or until done.) In a large pot, I cooked a 3-4 servings amount of the instant rice per box instructions,  I then add 2 cans of cream of mushroom soup with needed amount of milk. Once soup is smoothly mixed in with rice, I add the meatballs. Heat on low to medium heat until heated through.

Family favorite for many many years. Easy and delicious sure to please a group of fussy people.

This was a good recipe. Different from one my mom made but better. I omitted the brown sugar because I thought it would be too sweet. 
I noticed some comments indicating that the water made meatballs too mushy. The water isn&#039;t supposed to be added to the meat mixture, but with the sauce- after the meatballs have been browned.

I am making this for the 2nd time.  It is so delicious.  I didn&#039;t change a thing.  my 17 yr. grandson even liked them and he only eats ground beef between a bun.  All the amounts were listed, just enough spice.  Thank you!!!

Why is the amount of worcestershire sauce and brown sugar needed not in the recipe???

This recipe is elevated from a 4 star to a 5 star with the following tweaks.... First, I only use 1/4 c water in the meat mixture, and add an egg to help bind the ingredients when mixing - otherwise they tend to fall apart. I use a quick rice. Also, I microwave the onion in a tsp of water for 1.5 minutes before mixing in with rest of ingredients. Most importantly, I make 1.5 times the sauce by increasing all of the ingredients by 1.5 except the water, which I leave at 1c. (I use Italian seasoned tomato sauce.) This way we have plenty of sauce, as we like to enjoy this dish over mashed potatoes. 
PS: Remember to cover the dish while cooking or your rice may not get done! (I made this mistake the first time I made them many years ago.)

Awesome recipe! Super good!.....for those who have crunchy rice....uniform meatball size (try using a cookie scoop) and/or forgetting the water are your likely culprits.  This will work very well every time as written.

Tripled the recipe for a family dinner and it tasted so good. I used what we had at home so the sauce was a jar or spaghetti sauce and tomato paste with equal parts water.  Then we also added two eggs.  They were awesome. Would make again.

I always make mine in a crockpot. I thought, last minute, I wanted this and gave it a try. Sorry, was not happy. It looked  odd, to not have an egg to hold together, but I gave it a shot.

porcupine meatballs

Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 1 hours, 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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