These Porcupine Meatballs with tomato soup is a super easy family favorite. So simple to make with ground beef and rice, they bake in the oven and serve over rice for one of the best quick meals for a busy weeknight! Ready in under 1 hour!
Jump to:
- Why You'll Love Porcupine Meatballs
- Ingredient Information And Substitutions
- How To Make My Meatball Rice Recipe
- Frequently Asked Questions
- Tips For Making Porcupine Meatballs With Rice Recipe
- What To Serve With My Meatball Recipe With Rice
- More Delicious Meatball Recipes To Try
- Porcupine Meatballs With Tomato Soup Recipe
Why You'll Love Porcupine Meatballs
One thing that I find especially comforting on busy nights is classic family recipes that we all know and love from when we were kids. This porcupine meatball recipe in particular was a beloved family meal in my husband Justin's house when he was a kid.
And even though I didn't grow up eating it, the first time his mom prepared it for me, it brought me to that comforting, delicious place that can only be conjured from the classic foods from my childhood. Needless to say, porcupine balls immediately became a mainstay in our dinner rotation.
Making porcupine meatballs with tomato soup is a great way to add a tasty twist to this delicious recipe and another way to make it special for your family. It's so important to have an option that's quick and easy but will also please everyone — and this dish delivers all that plus the comfort of a classic family meal! I also love it because:
- Prepped in just 10 minutes
- Full of nostalgia
- Family-tested and approved
- So easy your kids can help make it
- Perfect for busy parents!
Ingredient Information And Substitutions
- Ground Beef- I like a lean 90/10 mix for my porcupine meatballs recipe. You can use whatever you prefer, but remember that fattier cuts will be greasier but have more flavor.
- White Rice- Plain old instant white rice is all you need! The extra rice gives the meatballs a somewhat spiked look, which is why these are called "porcupine" balls! It's important to use instant rice here as it will cook perfectly as the meatballs bake in the oven.Canned Tomato Soup- My not-so-secret secret ingredient! I add the soup directly into the meatball mixture and I also use it in the sauce.
- Worcestershire Sauce- Also needed for the meatballs and the sauce, Worcestershire adds a touch of umami flavor.
- Dried Minced Onions- For added texture and flavor in the balls.
- Egg- To hold everything together.
- Seasonings- I add salt and pepper to taste, plus some onion powder to the sauce.
How To Make My Meatball Rice Recipe
Step 1- Mix the meat ingredients.
Add the ground beef, rice, tomato soup, dried minced onions, Worcestershire, egg, salt, and pepper to a large mixing bowl. Use your hands to combine everything — be careful not to overwork the meat.
Step 2- Form and brown the porcupine balls.
Form the meat into balls a tab bigger than a golf ball. Place the meatballs in a pan over medium-high heat and brown, being sure to get all sides. Work in batches so you don't overcrowd the pan. Place in a 9x13-inch baking pan when done.
Step 3- Make the sauce.
Add the tomato soup, Worcestershire, onion powder, salt, pepper, and some water to a separate bowl and mix to combine. Pour the sauce over the meatballs.
Step 4- Bake.
Bake your porcupine meatballs recipe at 400 degrees F for 30 minutes. Serve over white rice and enjoy!
Frequently Asked Questions
Every porcupine meatballs recipe I've come across is made with ground beef, rice, egg, tomato soup, and a handful of seasonings. I believe the unique name came from the fact that the rice included in the meatball mixture can sometimes resemble a porcupine. I kind of see it, but usually, I'm too busy going back for seconds to even notice!
Your meatballs will fall apart if you leave out that all-important egg! It works as a binder to keep everything together, similar to meatloaf recipes. If you have an allergy, you can always replace it with a flaxseed egg.
You can, but keep in mind brown rice cooks slower than white. If you use brown rice, adjust the baking time by 5-10 minutes just to make sure it cooks all the way through and make sure you use instant brown rice. You should also add a bit more liquid to the sauce to make up for the extra time in the oven — ¼ cup of water works just fine!
No, you don't have to, but I highly suggest that you do! It adds another layer of flavor to your porcupine meatball recipe that you're not going to want to miss. If you decide not to, make sure you bake for longer and use an instant read thermometer to make sure they're cooked to 165 degrees F.
Tips For Making Porcupine Meatballs With Rice Recipe
- If you prefer your meatballs saucier, add an extra can of tomato soup.
- Don't overwork your meat, it will get tough.
- Consider chilling the meatball mixture before forming the porcupine balls- the extra time in the fridge will make it easier to handle and less concern about them crumbling as they brown..
- When browning the meatballs, resist the urge to crowd the pan. This will cause them to steam instead of brown. Work in batches!
- Ingredients to prep ahead- you can make the meatball mixture ahead of time and store it in the fridge for up to 24 hours.
- Leftovers and storage- store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months for longer storage. Use your microwave, oven, or stovetop to reheat gently until warmed through.
What To Serve With My Meatball Recipe With Rice
Served over a bed of white rice, porcupine meatballs with tomato soup are a full meal! Round it out with one of the following tasty recipes:
- Oven Roasted Vegetables
- Gouda Cheese Mashed Potatoes
- Easy Sauteed Green Beans
- Roasted Beet Salad with Feta and Dill
- Marinated Vegetable Salad
More Delicious Meatball Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Porcupine Meatballs With Tomato Soup Recipe
Ingredients
Meatballs:
- 1 pound 90/10 ground beef
- 1 cup instant white rice
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoon dried minced onions
- 1 teaspoon Worcestershire sauce
- 1 large egg
Sauce
- 43 ounces Condensed Tomato Soup divided (4 cans)
- ½ can water
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, mix beef, instant white rice, 1 Teaspoon Kosher salt, ¼ teaspoon ground black pepper, minced dried onions, 1 teaspoon Worcestershire sauce, egg and ½ can of tomato soup until just combined.
- Shape the meat into balls that are slightly larger than a golf ball.
- Brown all sides of the meatballs in a large pan over medium high heat, turning frequently. Do this in batches so as not to overload the pan.
- When each meatball is browned, remove them from the pan and place it into a 9" x 13" baking pan.
- In a separate bowl combine all sauce ingredients and whisk until they're fully incorporated.
- Pour the sauce over the meatballs.
- Bake uncovered for 30 minutes. Serve immediately over white rice.
Video
Notes
- If you prefer your meatballs saucier, add an extra can of tomato soup.
- Don't overwork your meat, it will get tough.
- Consider chilling the meatball mixture before forming the porcupine balls- the extra time in the fridge will make it easier to handle and less concern about them crumbling as they brown..
- When browning the meatballs, resist the urge to crowd the pan. This will cause them to steam instead of brown. Work in batches!
- Ingredients to prep ahead- you can make the meatball mixture ahead of time and store it in the fridge for up to 24 hours.
- Leftovers and storage- store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months for longer storage. Use your microwave, oven, or stovetop to reheat gently until warmed through.
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