Prep 10 mins
Cook 1 hr
You can make the meatballs ahead of time and freeze. Then simply remove from the freezer, add the remaining ingredients and bake. Double this recipe for a buffet company meal or camping trip. So easy to make as there’s no need to brown the meatballs in the skillet—saves time and bother.
- 1 1⁄2 lbs ground beef
- 1⁄2 cup rice
- 2⁄3 cup milk
- 1 tablespoon instant minced onion or 1 medium onion, chopped
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 (10 1/2 ounce) can condensed tomato soup
- 3⁄4 cup water
- Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
- Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
- Bake in 350°F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
- Farm Journal’s Best Ever Recipes.
My mother made these for us when we were young. I love them over mashed potatoes. I always add a beef bullion cube to 1/2 cup hot water, then mix with the tomato soup. Very good comfort food!
I made these porcupine meatballs following the recipe exactly as written. They were simple to put together and delicious to eat. The cooking time was perfect, too. I served with a green salad and white rice.
This is one of my favorite comfort foods --- and I love doing them in the oven and not having to stand over the stove! I add minced garlic to mine and use a 28 oz. can of diced tomatoes. These are perfect for the freezer (with some rice already cooked and frozen in an accompanying freezer bag.