porcupine meatballs

You only need 10 minutes of prep for these easy old-fashioned Porcupine Meatballs!

Porcupine Meatballs

beef

white rice

egg, lightly beaten

onion

parsley

salt

pepper

(10.75 oz) can condensed tomato soup, NOT diluted

water

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.

In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt and pepper. Shape into 1-inch balls.

Place the meatballs in the prepared baking dish.

In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.

Cover and bake for 30 minutes. Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).

They are meatballs made with ground beef, rice, onion, and bell pepper that&#039;s cooked in a simple tomato sauce mixture. A classic favorite from my childhood and one of the tastiest comfort foods!

Porcupine Meatballs {AKA Stuffed Pepper Meatballs}

85% beef

dry jasmine rice (or long grain white rice)

green bell pepper

garlic clove, (minced (1.5 tsp))

Tbsp finely chopped parsley

Italian seasoning

salt (and 1/2 tsp pepper)

olive oil

tomato sauce

low-sodium chicken broth, (then more to thin as desired)

Worcestershire sauce

red bell pepper

Tbsp finely chopped fresh parsley

mozzarella cheese, (for serving (optional))

To a large mixing bowl add ground beef, rice, onion, green bell pepper, garlic, 3 tbsp parsley, the Italian seasoning, egg, salt and pepper. Mix together fairly well with your hands until even combined.

Scoop out mixture about 2 slightly heaping tablespoons at a time (43g) each and compress and roll into balls (about 1 1/2-inches each). Set on a baking sheet or plates as you shape them.

Heat olive oil in a large pot over medium-high heat. Add half the meatballs spacing evenly apart. Let sear on bottom until golden brown, about 1 - 2 minutes. Carefully turn to opposite side (meatballs can be fairly delicate) and let brown on opposite side about 1 - 2 minutes longer.

Transfer browned meatballs back to baking sheet, then add remaining half of the meatballs and brown on each side.

Return meatballs on baking sheet to pot then right away pour in tomato sauce, chicken broth, Worcestershire, and red bell pepper. Bring mixture just to a simmer.

Cover and reduce heat to low. Let simmer until meatballs are cooked through and tender, about 25 to 30 minutes, gently tossing meatballs once halfway through.

If desired thin with more chicken broth. Serve warm garnished with remaining 1 Tbsp parsley and optional shredded mozzarella (not included in nutrition estimate).

This classic meatball recipe is simple and scrumptious. It features tender meatballs filled with long grain rice and drenched in a velvety, rich tomato sauce mixture. It&#39;s so easy to make and something the whole family can enjoy!

The Best Porcupine Meatballs Recipe

lb. beef

white long grain rice (*uncooked)

black pepper

½ teaspoon smoked paprika (*regular paprika also works)

Italian seasonings

tomato paste (*see note below)

heavy cream (*see note below)

white wine vinegar (*see note below)

garlic powder

14.5 chopped parsley

Fresh shredded parmesan cheese

In a large bowl, combine meatball ingredients. Do not cook the rice before adding it to the meat mixture. Gently stir everything together until well incorporated, but don&#39;t overwork ingredients (this can result in tough meatballs).

Portion mixture into small, even spheres. I make my meatballs approximately 2 tablespoons in size and typically end up with 17-18 total. You can eyeball it, they don&#39;t have to be perfect! If desired, use a measuring spoon, cookie scoop, or kitchen scale to keep them more uniform! Each ball will weigh around 35 grams.

Arrange meatballs in a large skillet (be sure to use a skillet that has a lid). You can also use a large soup pot if necessary. Try to keep the meatballs apart, it&#39;s okay if they touch slightly.

In a separate bowl, combine sauce ingredients and whisk well.

Pour sauce over the meatballs, it&#39;s okay if they are completely covered by the mixture. The sauce will reduce and get thicker as it cooks! The rice will also absorb a good portion of it.

Place skillet on the stovetop on high heat. Cover and bring everything to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.

***If you want to eat your meatballs with rice (or another grain), I would begin cooking it according to package instructions at this point.

After 30 minutes, test one meatball to see if the rice is done. If it&#39;s still a bit crunchy, simmer 5 more minutes.

Spoon over rice, if desired, and enjoy!

https://www.youtube.com/watch?v=dWdNHbd26YI

https://garlicsaltandlime.com/porcupine-meatballs/

Porcupine meatballs are a simple and scrumptious dinner idea. This recipe features tender meatballs filled with long grain rice and covered with velvety, rich tomato sauce mixture. It's so easy to make and something the whole family can enjoy!

Perfectly seasoned and super saucy, these porcupine meatballs are such a fun weeknight dinner for the family. So serve them with pasta and dig in!

Porcupine Meatballs (Easy Recipe)

rice

water, divided

celery salt

canola oil

brown sugar

Combine the rice, 1/2 cup of water, onion, salt, celery salt, pepper, and garlic powder in a bowl. Add the ground beef and mix thoroughly.

Once the meat is well-seasoned, form it into meatballs. Each one should be approximately 1 1/2 inches in diameter.

Add oil to a large skillet and cook the meatballs until they're uniformly brown. Drain them, and leave them in the skillet.

In a separate bowl, combine the tomato sauce, remaining water, brown sugar, and Worcestershire sauce. Pour the mixture over the cooked meatballs.

Reduce the heat, cover the skillet, and allow it to simmer for an hour. Then, serve and enjoy!

These easy and flavorful Porcupine Meatballs are made with ground beef and rice, then simmered in a savory tomato sauce.

tsp Italian seasoning (0.20)

onion powder (0.05)

garlic powder (0.05)

tsp salt (0.06)

tsp black pepper (0.02)

long grain white rice, uncooked (0.15)

lb. lean ground beef (7.49)

yellow onion, finely diced (0.18)

garlic, minced (0.16)

Tbsp chopped parsley (to garnish) (0.18)

15 tomato sauce (1.00)

15 ounces. can crushed tomatoes (1.50)

Worcestershire sauce (0.06)

Tbsp sugar (0.02)

garlic powder (0.03)

water (0.00)

In a small bowl, stir together the Italian seasoning, onion powder, garlic powder, salt, and black pepper.

Rinse the rice in cool water and drain well. Add the lean ground beef to a large bowl along with the rice, finely diced onion, minced garlic, egg, and the seasoning mixture.

Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.

Divide and shape the meat mixture into 24 meatballs, about two tablespoons each. Place the shaped meatballs into a large pot or dutch oven. It’s ok if the meatballs are touching each other. I also stacked a few on top of each other.

Now make the sauce. In a medium bowl combine the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, black pepper, garlic powder, and water. Mix all the ingredients together until well combined. Pour the tomato sauce mixture over the meatballs.

Cover the pot with a lid and bring the pot to a low boil. Once boiling, turn the heat down to medium-low and let the meatballs simmer for 35-40 minutes.

Serve over rice or mashed potatoes with fresh chopped parsley on top and enjoy!

Porcupine Meatballs are an easy and flavorful meal made with ground beef and rice, simmered to tender perfection in a homemade tomato sauce.

beef (85/15)

½ small yellow onion (finely diced)

rice (long-grain)

egg (lightly beaten)

garlic (minced)

canola oil (for sauteeing)

chicken stock

To make the meatballs, combine ground beef with onion, uncooked rice, egg, garlic, kosher salt, celery, and pepper in a large bowl. It’s best to use your hands (I like to use gloves), but you can also use a spatula if you like. Mix everything together until just combined, but do not overmix.

Use a medium cookie scoop and scoop meatballs that are about 1 ½ tablespoons onto a plate. If desired, roll each between the palms of your hands into round balls.

Heat oil in a large 12-inch skillet. When hot, add the meatballs and fry until browned on both sides (about 3-4 minutes).

To the skillet, add tomato sauce, chicken stock, Worcestershire sauce, brown sugar, salt and garlic powder.

With a spatula stir the sauce and meatballs, to combine the sauce ingredients. Bring to a simmer over medium heat, cover with a lid and allow to cook over low-medium heat for 30-35 minutes or until the meatballs and the rice are cooked through.

Remove from heat, and serve over rice, mashed potatoes or pasta and a side of veg such as broccoli, peas, or green beans.

https://content.jwplatform.com/videos/jw7uATi5.mp4

These easy porcupine meatballs are made with a delicious mixture of ground beef and rice cooked in a creamy tomato sauce. Tender, moist and super flavorful!

egg (, beaten)

onion onion

garlic (, garlic powder)

Kosher salt

Tablespoons finely chopped fresh Italian flat leaf parsley (, optional)

tomato soup

Stir

In a large bowl, stir together the meat, rice, egg, onion, garlic, salt, pepper and parsley until just combined, being careful not to overmix. Add 1 to 2 Tablespoons water, as needed to keep a wet mixture. 

Roll

Using a medium cookie scoop or spoon, scoop the meat and roll with hands to form into 1 1/2-inch  balls. 

Simmer

In a large skillet over medium heat, add olive oil. When hot, add meatballs and cook 2 minutes per side or until lightly browned all over. Pour in the tomato soup, Worcestershire sauce, and water. Bring to a simmer and cover with a lid. Reduce heat to medium-low and cook 35 to 45 minutes, or until rice in the meatballs is tender.

My husband made these from memory. I looked all over the place for the recipe and couldn't find it. He did a good job making them but put too much rice and used instant rice.

I love that the ingredients are not so hard to find! Thanks for the wonderful recipe!

This took me back to elementary school!  Every other Tuesday was porcupine meatball day in the cafeteria.  We devoured them.  Your recipe is delicious and it was a fun trip down memory lane.  Thanks!

Porcupine meatballs and creamy tomato sauce are a perfect combination. It was a hit! One of my new go-to recipes.

I love using Worcestershire sauce with ground meat - totally livens up the flavor! Thank you for a tasty recipe.

These are the yummiest, easiest meal I make - with no complaints for all 4 kids!!

Looks fantastic! So simple yet super delicious, looking forward to trying this!

I made these for supper tonight.  VERY good! I served them over mashed sweet potatoes.  Husband approved. Will make again:)

https://content.jwplatform.com/videos/2NRg2mDI.mp4

These easy porcupine meatballs are made with a delicious mixture of ground beef and rice cooked in a creamy tomato sauce made with tomato soup.

These Porcupine Meatballs are cozy, retro comfort food at its best, tender beef meatballs with rice “quills,” baked in a rich tomato sauce until saucy, juicy, and totally irresistible.

beef (extra lean)

onion (finely chopped)

poultry seasoning

cloves

thyme (dried)

baking powder

milk

condensed tomato soup ((10.75 oz cans))

water ((use soup can to measure))

parsley (finely chopped)

Prep the oven:

Combine the meat mixture:

In a large bowl add the meatball ingredients, and mix well using your clean hands. The mixture will be quite soft and loose, but they will cook into firm meatballs.&nbsp;

Form Meatballs:

Wet your hands and form the mixture into medium size meatballs. You should end up with about 30 meatballs. Drizzle the olive oil in a 9x13 inch casserole dish then place the meatballs in the dish.

Assemble dish:

In another large bowl mix the soup and water together, then pour over the meatballs. Sprinkle with chopped parsley and cover with aluminum foil.&nbsp;

Bake meatballs:

Bake covered for 35 minutes then remove the foil and cook for another 30-35 minutes, or until the rice pokes through the meatballs.

Serve:

these were really good.  I made them with mashed potatoes.   I've used almost this same recipe when I make unstuffed cabbage. I make the meatballs as you've written, then I put them in bottom of large pot, add shredded cabbage and then mix 2 large cans of tomato soup with a little water and pour over, cover and cook until cabbage is how I like it.  Thanks Jo, I use your recipes a lot (and I've been cooking/baking for over 50 yrs).  I've sent a lot of them to my friends too

This is the EXACT recipe my mother used when making them for my dad, brothers, and I in the 1960’s.  She died in 2009 and I never had the recipe. I found this one while scrolling and am so happy it’s the same one! I made it and it tastes the same as it did when I was a little girl. Thanks!

I made this for my bible study group and they looked it.  Instead of serving it with mashed potatoes, we had sticky rice. Delicious!

https://content.jwplatform.com/videos/s7suT91a.mp4

These classic Porcupine Meatballs feature juicy ground beef and perfectly cooked rice that poke out like charming porcupine quills, this recipe is both visually appealing and mouthwateringly delicious. Perfect for busy weeknights or cozy gatherings, this recipe is sure to become a beloved favorite in your culinary repertoire.

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The most viewed porcupine meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed porcupine meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine