These are great! I had to alter the recipe slightly because of dietary issues. Instead of tomato soup I used a 6 oz can of tomato paste and an 8 oz can of tomato sauce and a little bit of sugar. I usually use fire roasted tomatoes, but didn't have any tonight, so I just used a 15 oz can tomato sauce and added basil, garlic powder and onion powder. I ended up adding another 15 oz can of tomato sauce because I'm using a 5 qt crock pot and it wasn't even half full so this cooked quickly. I hope to get a smaller crock pot for this and other smaller recipes. I've put off posting this review because of the changes I made, but I decided this might help other people that have gluten problems enjoy this recipe. Thanks for giving me a great starting place!
These were soooo good!!! I loved the addition of the onion and green pepper. Easy to make and toss in the crock pot. I doubled the batch since I was feeding 3 hungry guys and used a pint of homemade tomatoe soup that I make. Only had 1 meatball left. I am making some more and putting them in the freezer since I have a bunch of green peppers to use up. It will be nice to grab some out when I am busy, pour some soup over them and let them go. Thanks for the great recipe, it's a keeper.
Great recipe! I doubled the recipe for my family and used a 5 qt slow cooker. I made the meatballs first, froze them, then added the sauce and froze everything together. I then partially thawed everything and cooked on low for about 6 hours. Everyone loved them and I will definitely make again. I think the next time I will either freeze the meatballs alone and add the sauce right before cooking or thaw everything completely - I had a slight problem with the meatballs breaking apart and I think it had to do with freezing / partially thawing.
I felt that 1/2 lb of ground beef was not enough. So I used 1 lb. I used red bell pepper. Some of the meatballs were crispy. Maybe it was needing more liquid. Or the cooking time was too much. But the taste is good. Thanks Bekah :) Made for Holiday tag game
Delicious! Easy to make! I did alter the recipe somewhat due to what we had on hand and personal preference. I used 2 pounds ground venison, two cans of tomato soup, a can of diced tomatoes, added some tomato juice, three eggs, the onions, the green peppers, a few tablespoons of D.B. Yummer's Mildly Spicey BBQ Sauce, some garlic powder, some Lawry's Seasoning Salt, and some chili powder. More than plenty sauce! Everyone liked it and would like to have this again!
These were ok but I doubt I'll make them again. The rice was a little crunchy and not much sauce like I was hoping for. I cooked it for about 8 hours on low. It was easy to throw together.
Update from chef 221099, I remade the porcupine meatballs using one can of tomato soup and one can of diced tomatoes instead of my usual 2 cans of tomato soup...........after making my recipe this way for for more years than I can count I may never go back to the old way. Absolutely delicious!!
mmm I love these, if you'eve never had porcupine meatballs trust me they are good! I Left out the green pepper, and added some garlic/pepper grinder seasoning. I Trippled the recipe and added some ketchup instead of the third can of tomato soup and tomatoes because i love adding the bit of tangy too it. Thanks for a great recipe "_
These were pretty good. I would make them again, although I had the sense that they were missing something. I might try tweaking the recipe a bit to suit my taste.
Good meatballs! I made a double batch. The only problem I had was that I need a bigger crockpot- they smooshed each other as the rice expanded, causing some to crumble. Used spaghetti sauce because I didn't have enough tomato soup. Future DH states he only likes meatballs two ways- this was one of them! Thanks for a winner!