Prep 10 mins
Cook 1 hr 15 mins
My mom gave me this recipe years ago. It's not your typical porcupine balls made with tomato sauce. Meatballs made out of ground chuck have onions and rice in them and cream of celery soup poured over the meatballs and baked in the oven. I like these with mashed potatoes and a side of green beans. Good ole comfort food!
- 453.59 g ground beef
- 118.29 ml onion, diced
- 0.59 ml black pepper
- 4.92 ml salt
- 4.92 ml Worcestershire sauce
- 59.14 ml rice, uncooked
- 59.14 ml milk
- 118.29 ml water
- 304.75 g cream of celery soup
- Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls. Place balls in a baking dish.
- Mix soup with water and milk and pour over the meatballs.
- Bake, covered at 350 degrees for approximately 75 minutes.
This recipe is now going down as one of my all time favorite! You MUST use instant rice. The first time I made this recipe, I used brown rice and it never softened up.
I have had Porcupine Balls before, that had a brown gravy on them, and they were good. But this gravy is EXCELLENT! I will never make the other version again. The first time I made these, I only used 1 can of Cream of Celery, just like the recipe calls for, this time I used 2. If you want to make mashed potatoes to eat with these, I would recommend doubling the soup.
The meatballs were soft, yet they held up in their meatball shape. This also warms up great as a leftover.
This is an easy, inexpensive recipe that takes very little time to prepare. I highly recommend it!