1/1 Photo of Porcupine Meatballs
2 hrs 10 mins
Meatballs that wind up looking like little pokey porcupines! I decided to post our version of these great meatballs since none of the others were "quite" right. UPDATE: I have frozen these with the sauce and uncooked meatballs together, then placed frozen in the crockpot on low for 5-6 hours and it worked great!
My Private Note
Units: US | Metric
- 1Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
- 2Place in a single layer in a deep baking dish.
- 3Combine soup, water, and Worcestershire sauce.
- 4Pour over meatballs (meatballs should be mostly covered).
- 5Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
- 6Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.
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Nutritional Facts for Porcupine Meatballs
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 302.4
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 2.5 g
- Cholesterol 78.3 mg
- Sodium 980.3 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 1.7 g
- Sugars 6.7 g
- Protein 25.3 g