Porcupine Meatballs

"Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal."
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Angela S. photo by Angela S.
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by Cher Oliver photo by Cher Oliver
Ready In:
55mins
Ingredients:
10
Yields:
20 meatballs
Serves:
4-5
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ingredients

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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.

Questions & Replies

  1. How do you keep the meatballs from falling apart. Ours always crumble after cooking.
     
  2. My rice was pretty undercooked! How do you get the rice to be done if not cooking it beforehand??
     
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Reviews

  1. These were yummy... I had to add some breadcrumbs because the mixture seemed a bit soft and they turned out beautiful!
     
  2. these were so easy to make and they were quite tasty,my 2 year old ate it up and anything we can get him to eat is a winner in our book we will make this again thanks
     
  3. 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.
     
  4. 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!
     
  5. Tasted like little meatloaves(balls). They fell apart, but no biggie, just made the gravy taste even better. I served with peas and yeast rolls-YUM! I will make again. Also, I made about 8 large meatballs.
     
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Tweaks

  1. Allergic to Worcestershire sauce so I used Balsamic vinegar instead.
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
  5. 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.
     

RECIPE SUBMITTED BY

<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
 
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