Porcupine Meatballs

4.06 from 17 votes

Tender meatballs made with rice and simmered in a rich tomato sauce, just like Grandma used to make. Classic comfort food the whole family will love.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: meatball recipe, meatballs, porcupine meatballs

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 pound lean ground beef
¼ cup uncooked long grain rice
¼ cup diced onion
1 large slightly beaten egg
1 tablespoon chopped parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
1 (10.75-ounce) can condensed tomato soup, divided
½ cup water
2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl, combine the ground beef, rice, onion, egg, parsley, garlic powder, salt, paprika, pepper, and ¼ cup of the tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a large skillet.
Mix the remaining soup, water, and Worcestershire sauce. Pour the soup mixture over the meatballs.
Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes, stirring often.
Serve the meatballs over rice or potatoes and enjoy!

Video

Notes

Updated May 29, 2025

Storage and Reheating Instructions: Store cooked meatballs in the fridge for 3–4 days or freeze (cooked or uncooked) in airtight containers for up to 2–4 months. To reheat, thaw overnight or bake from frozen at 350°F for 20–25 minutes, until heated through.

Nutrition

QR code

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