Porcupine Meatballs With Tomato Soup Recipe

A spoon holding up a porcupine meatball and sauce over the pan of them.

Porcupine Meatballs With Tomato Soup Recipe

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!

Course dinner, Entree

Cuisine beef, Easy, weeknight

Diet Low Fat, Low Lactose

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 192kcal

Author Jessy Freimann

Equipment

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.

Nutrition