Community Pick
Porcupine Meatballs
photo by Dine Dish
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
20 meatballs
- Serves:
- 4-5
ingredients
- 1 lb ground beef
- 1⁄4 cup long grain rice, uncooked
- 1 egg, slightly beaten
- 1 tablespoon fresh parsley, snipped or 1/2 tablespoon dried parsley
- 2 tablespoons onions, finely chopped
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1 (10 1/2 ounce) can tomato soup, divided
- 1⁄2 cup water
- 1 teaspoon Worcestershire sauce
directions
- Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
- Shape mixture into about 20 small meatballs.
- Place meatballs in a large skillet.
- Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
- Bring to a boil.
- Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
Reviews
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This is really good comfort food, and not just for kids!! I added a bit of garlic powder to the meat mixture, scooped it out with my cookie scoop. To the tomato soup, I added a can of water instead of the called for 1/2 cup, and an 8-oz can of Tomato sauce. I followed hints and placed into boiling sauce, and turned gingerly once. They were everything bragged about. Thanks for the post.
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Exactly the recipe I was looking for! I hadn't had "porkypine balls" since I was a little kid and just got a craving for them. The only thing I did differently was bake them covered at 350 for an hour (my mom's directions for nearly all recipes) instead of cooking them on the stove top. They came out perfectly! Thank you!
see 58 more reviews
Tweaks
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I tweak it almost every time depending on how I feel. I mince my onion and add some garlic from a jar in a mini food processor. I will add a few dashes of Worcestershire sauce into the meat and I add freshly ground pepper. I also add some regular or Italian bread crumbs, about 1/4 of a cup. I tried without the breadcrumbs and the meatballs didn't hold together well. I also use an extra large egg as opposed to a regular large egg to help hold the meatballs together. I always brown the meatballs before I add the sauce, this helps hold them together. ***make sure you are making 20+ meatballs per 1lb of hamburger. They need to be regular sized meatballs. If you make them too big the rice will not cook through and you'll have crunchy rice inside.
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I really enjoyed this. My husband just thought it was "ehh". My son well, he didn't care for it and he usually like everything. I think that this recipe was good and will try it again. I substituted ground beef for turkey not sure if that was the really for the chilly response. Two thumbs up from me.
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Finally, a recipe the whole family approved of. Based on other reviews, I omitted the tomato soup from the meatballs and added it to the sauce, added an 8 ounce can of tomato sauce to the sauce, and brought the sauce to a simmer before adding the meatballs. The texture of the meatballs was great, and the sauce was just right. Thanks for sharing!<br/><br/>Edited to add: Made these again with cream of mushroom soup instead of the tomato, and 1/2 a package of brown gravy mix added in. They were delicious! My husband wants them again tomorrow - I'm glad I made enough for lunch leftovers!
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This is really good comfort food, and not just for kids!! I added a bit of garlic powder to the meat mixture, scooped it out with my cookie scoop. To the tomato soup, I added a can of water instead of the called for 1/2 cup, and an 8-oz can of Tomato sauce. I followed hints and placed into boiling sauce, and turned gingerly once. They were everything bragged about. Thanks for the post.
see 3 more tweaks
RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>