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    You are in: Home / Recipes / Porcupine Meatballs Recipe
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    Porcupine Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    marj mcmurray's Note:

    This dish can be made in a pressure cooker also. I used this recipe for a quick meal when I lived on a farm and had many mouths to feed.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Mix first three ingredients.
    2. 2
      Season with salt and pepper.
    3. 3
      Place in a greased casserole and cover with soup diluted with water.
    4. 4
      Set oven at 350 degrees.

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    Ratings & Reviews:

    • on April 16, 2008


      This is one of my "comfort foods"-my mom used to make them all the time. She seasoned the meat with garlic powder and added 1-2 t. of worcestershire sauce to both the meat mixture and the tomato soup "gravy" and cooked it in a skillet rather than in the oven. Also, I know it seems obvious from the recipe name, but there are no instructions for rolling the meat into balls - they should be about 1"-1.5" in size. This is delicious served with cooked cabbage! p.s. They are called porcupines because the pieces of rice stick out of the meatballs giving them the appearance of a porcupine.

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    • on January 17, 2008


      This is an excellent recipe. The only thing I add is seasoning to the meat. You can use whatever you prefer. I personally like a blend of garlic powder, chili powder and cayenne.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Porcupine Meatballs

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 370.3
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 5.2 g
    Cholesterol 76.1 mg
    Sodium 632.0 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 1.7 g
    Sugars 8.7 g
    Protein 26.8 g

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