Porcupine Meatballs
User Reviews
5
Porcupine Meatballs
Description
In this recipe, beef is mixed with uncooked white rice, beaten egg, grated onion, and parsley, then seasoned with salt and pepper. The mixture is shaped into small meatballs and arranged in a baking dish. A sauce made from condensed tomato soup and water is poured over them before baking covered and then uncovered to allow the sauce to thicken and the meatballs to cook through.
The rice inside the meatballs absorbs moisture and softens during baking, giving a slightly different texture compared to regular meatballs. The tomato soup-based sauce provides mild acidity and moisture without becoming too heavy. Timing is important to ensure the rice is fully tender; additional baking covered can be done if needed.
This recipe yields a straightforward, filling dish that can be served alongside vegetables or a starch. Adjust the amount of soup and water to create a saucier dish if desired.
Ingredients
- 1 lb. ground beef (I used 93% lean)
- ½ cup long grain white rice uncooked
- 1 large egg lightly beaten
- ¼ cup onion grated or finely minced
- 2 tablespoons parsley or 2 teaspoons dried parsley flakes, fresh, minced
- ¾ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- 1 (10.75 oz) condensed tomato soup use 2 cans of soup for more sauce in the pan, not diluted
- 1 water use 2 soup cans of water for a "saucier" pan of meatballs, soup can
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside. In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt, and pepper.
- Shape the meat mixture into 1-inch balls. Place the meatballs in the prepared baking dish.
- In a small bowl, whisk together the tomato soup and water. Pour the soup mixture over the meatballs.
- Cover and bake for 30 minutes. Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).
Notes
- If you prefer more sauce, use two cans of tomato soup with double the amount of water for a saucier result.
- Cooking time may vary; check that the rice inside the meatballs is tender before serving.
- You can add marinara sauce to the soup mixture for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (18 meatballs total)
Amount Per Serving
Calories 2087 kcal
% Daily Value*
| Serving | 3meatballs with sauce | |
| Calories | 208.7kcal | 10% |
| Carbohydrates | 19.4g | 6% |
| Protein | 17.6g | 35% |
| Fat | 6.8g | 10% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 77.7mg | 26% |
| Sodium | 530.2mg | 22% |
| Potassium | 313.7mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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