Mom's Porcupine Meatballs

Total Time
Prep 10 mins
Cook 45 mins

These were a favorite of mine when I was growing up. This is taken from my family cookbook. I've made them with ground turkey also - very tastey!

Ingredients Nutrition


  1. Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
  2. In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
  3. Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
  4. Lower heat to simmer and cover with close-fitting lid.
  5. Gently stir after 20 minutes.
  6. Continue to cook with pan covered for 20 minutes longer.
  7. They are finished when rice is tender and sticks out like little spines on the meatballs.


Most Helpful

This was exactly how I remember these tasting when my mother made them! She didn't have an exact recipe and I was really craving them. I made a huge batch and I used ground turkey because my DH doesn't eat beef. These came out perfect and didn't fall apart like they normally do when I make them. The only issue I had was the rice on the inside of the meatballs was a little bit crunchy. I think I should've made smaller meatballs or something.

LaceySingh February 09, 2012

We loved these meatballs. I substitued a can of spanish tomatoes for the tomato soup--and it gave it quite a nice flavour. We enjoyed the meatballs for supper, but even more, the next day, cold and sliced on rolls. Yum! I have already made up a triple batch of the meatballs for the freezer for a busy day.

jillybean1961 February 09, 2008

WOW! I wish I could give this recipe a 10 star rating. Its absolutely the best meatballs I have ever had. I want to mention that it didn't call for browning the meatballs before adding to the sauce but I did (brown them before)and I also let them simmer in the sauce for a hour or so. I highly recommend these too! Thanks so much for sharing one of your favorite recipes.Its now ours too :)

Marsha D. January 23, 2006

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