Classic Porcupine Meatballs
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6
-
Calories
485 kcal
-
Course
Main Course
-
Cuisine
American
Classic Porcupine Meatballs
Report
How to make classic porcupine meatballs! These rice filled meatballs with tomato sauce are a one of my favourite recipes from my childhood!
Share:
Ingredients
- 1 tablespoon canola oil
- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1 tablespoon onion soup mix
- 1/2 teaspoon garlic powder
- 1 pound ground beef
- 1 pound ground pork
- one (10-11 ounce) can of tomato soup
- 1/2 cup water
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Add to Shopping List
Instructions
- Place the canola oil in a large frying pan.
- In a large mixing bowl combine the rice, water, soup mix, garlic powder, ground beef and ground pork. Mix together well (I always just use my hands since I have to form meatballs anyways) and form into 1 1/2 inch meatballs, around 22-25. They will be loose because of the water, but you need the moisture in there for the rice, trust me they will cook up nicely!
- Heat a large lidded saute pan and then fry all of the meatballs until golden brown on all sides. When starting, fry them for a long time on the first side, cooking them until they are really browned so that when you flip them they don't fall apart.
- When all of the meatballs are done , drain the excess fat off, then combine the last four ingredients together and pour over top of the meatballs.
- Place a lid on top of the saute pan and simmer on medium-low heat for another 20-30 minutes, until the rice in the meatballs is cooked, stirring every 10 minutes or so. I actually just shake the lidded pan back and forth to move things around.
- Serve and enjoy! We make rice and serve these and the sauce over top.
Notes
- You can double the sauce if you want a lot of sauce in this recipe easily, it will fit in the large saute pan.
- The only thing that I sometimes change in the traditional recipe is to use half ground beef and half ground pork. I find that the ground pork makes for juicier meatballs. You can use all ground beef if you like, but I suggest trying them with ground pork, they are so delicious!
- You can definitely double this recipe (I did) you simply need a larger skillet for the meatballs.
- I also use two pounds of ground meat in the basic recipe, if you are going to go to all that effort then you should make enough for a few leftovers as well! This meatball recipe yields around 24-25 large meatballs.
Nutrition Information
Show Details
Serving
4meatballs
Calories
485kcal
(24%)
Carbohydrates
16g
(5%)
Protein
26g
(52%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Cholesterol
108mg
(36%)
Sodium
225mg
(9%)
Potassium
470mg
(13%)
Sugar
3g
(6%)
Vitamin C
0.9mg
(1%)
Calcium
36mg
(4%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 485kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 108mg | 36% |
| Sodium | 225mg | 9% |
| Potassium | 470mg | 10% |
| Sugar | 3g | 6% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
Other Recipes
You'll Also Love
