Porcupine Meatballs

Porcupine Meatballs at www.spindlesdesigns.com
Porcupine Meatballs are a family favorite at my house. Even my picky eater gets excited when I make these. I had them growing up and then was reintroduced to them by my sister-in-law.   I like them because they are easy to make
and don’t take a long time to cook. Oh, and because they taste really good.  If I get dinner started late (which happens a lot) they cook fast enough that I don’t have to rethink dinner- always a plus!

Porcupine Meatballs

1 pound ground beef
1/2 cup bread crumbs
1 cup instant rice (I like brown rice)
1 egg
1 teaspoon onion powder or finely chopped onion
1/2 teaspoon salt
dash pepper
10 3/4 ounce can condensed tomato soup
1/2 cup water
2 teaspoons Worcestershire sauce

Mix meat, bread crumbs, rice, egg, onion powder, salt, and pepper. Shape into about 20 meatballs and place in skillet. Mix soup, water, and Worcestershire sauce. Pour over meatballs. Bring sauce to boil and simmer for about 20 minutes.

We like to serve with mashed potatoes and mixed vegetables.


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12 thoughts on “Porcupine Meatballs

  1. We’re Asian and always have rice on hand but not the instant kind, any idea on incorporating uncooked, OR cooked rice into this recipe?

    1. Porcupines was one of my favorite dishes growing up and when I asked my Mom for the recipe years ago for it, I was shocked how easy it was. We used ground beef, onion, garlic, fresh herbs (parsley and dill) and uncooked white rice. Mix ingredients and form into small meatballs. Make the tomato soup as you would from package directions (I use water, not milk) and toss in the meatballs and let it cook on the stove top. Nice and easy and delicious!
      Im going to try this recipe too. Im wondering what the egg and worchestershire adds to the recipe 😀

  2. I’ve never heard of porcupine meatballs. That is why I clicked on the photo in one of the hops. It looks so good! It reminds me of good comfort food, for sure. Yum!

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