Ultimate Porcupine Meatballs

"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!"
photo by jswinks photo by jswinks
photo by jswinks
Ready In:
2hrs 10mins




  • Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
  • Place in a single layer in a deep baking dish.
  • Combine soup, water, and Worcestershire sauce.
  • Pour over meatballs (meatballs should be mostly covered).
  • Bake 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*.
  • Note 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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  1. denea1975
    Ii didnt know that anyone knew about porcupine meatballs. I thought that was something my mom made up when I was a kid. I LOVE IT. She makes it with chopped up bell peppers too. She serves it with slaw and yeast rolls......OMG ITS GOOD.
  2. Kim~In~Canada
    really good
  3. Elizardbeth
    So good! We used turkey and it was the best low calorie meal! We will make again very soon!
  4. blancpage
    Made some changes based on what I had on hand. I was craving a comfort food, but didn't feel like making meatloaf. I've made these at least once before, but don't remember where I got the recipe from, so when I found these porcupines on Z'aar, I decided to try them again. My package of ground turkey was 1 1/4 lbs, and I used long grain white rice, just over 1/2 cup. I used more like 1/3 of a cup of diced fresh onion, used 1 8 ounce can of tomato sauce, and 1 8 ounce can of tomato sauce with garlic, basil, and oregano, plus maybe 13 ounces of water. Used a dash or two more than a T of worceshire, kept salt the same amount. I also added a bit of black pepper and 1 tsp of jarred minced garlic (approx 2 cloves worth) I cooked the full 1 1/2 hours. Most of the rice was cooked, but some of it was still crunchy. It was still really tasty though. Had this over white rice. Bf enjoyed this also. Thank you jswinks! :)
  5. WorldFamousBigB
    Thought these were great. I didn't have any Worcestershire sauce, so I used a splash of soy sauce and Tabasco instead. Worked out fine.


<p>I'm currently a stay at home mom to two boys (7 and 5). Most of the time I feel like this is more challenging than my old job as an IT analyst! My husband is super, and is supportive of anything I do - currently addicted to zaar! We've been married 9 years, both our second time around). <br /> <br />I love scrapbooking, cloth diapering, organizing, getting things for really good deals, and spending time with my family. We're in the process of going green and having lots of fun doing it. I have an Etsy store: www.winkydinks.etsy.com<br /> <br />My rating system: <br />5 stars - outstanding. Save this one for company or make it very often for ourselves. <br />4 stars - very good. Something we would definitely make again (and again). <br />3 stars - was good. Tastes may not have suited us but was a good recipe. May or may not try it again. <br />2 stars - was ok. Probably would not make again. <br />1 star - didn't turn out, would not make again. <br /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg alt= /></p>
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