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.
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.