Classic Porcupine Meatballs
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Servings
6
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Calories
485 kcal
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Course
Main Course
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Cuisine
American
Classic Porcupine Meatballs
Description
This recipe blends ground beef and pork with uncooked long-grain rice, water, onion soup mix, and garlic powder into a soft mixture shaped into 1½-inch meatballs. The meatballs are browned thoroughly in a large pan to help them hold together and develop flavor. Once browned, excess fat is drained and a sauce made with tomato soup, water, brown sugar, and Worcestershire sauce is poured over the meatballs.
Covered and simmered on medium-low heat, the meatballs cook for about 20–30 minutes until the rice is done inside and the sauce thickens slightly. The resulting meatballs are juicy and flavorful, combining the savory meat with a subtly sweet, tangy sauce.
This recipe yields about 24–25 large meatballs and can be doubled if desired, requiring a larger skillet. Using half ground pork adds juiciness compared to all beef meatballs.
Ingredients
- 1 tablespoon canola oil
- 1/2 cup long grain rice uncooked
- 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) tomato soup canned
- 1/2 cup water
- 1 1/2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
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
- Using half ground pork and half ground beef improves juiciness but all beef can be used if preferred.
- You can double the recipe to make more meatballs; a larger pan will be needed to cook them evenly.
- The sauce can be doubled for more coverage without issues.
- Brown the meatballs well on the first side to prevent them from falling apart when flipping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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