Porcupine Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
American
Porcupine Meatballs
Description
The meatballs are made by combining lean ground beef with raw or cooked rice, finely diced onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper, then shaped and baked. Cooking covered in a tomato sauce consisting of condensed tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning allows flavors to meld while thickening the sauce during baking. The meatballs absorb moisture, particularly from the rice, which cooks and expands inside.
The balance of savory meat, tender rice, and flavorful tomato sauce offers a comfort food texture and taste. The sweetness and creaminess of condensed tomato soup add depth and modest sweetness to the sauce.
Serve porcupine meatballs warm on a bed of rice or mashed potatoes to complement the sauce and absorb its flavors.
If using raw rice, add water to the sauce and simmer on the stovetop for a longer time to ensure rice cooks thoroughly. Seasoning may be adjusted depending on personal taste. Leftover meatballs reheat well.
Ingredients
For The Meatballs
- 1 pound ground beef lean
- ½ cup white rice see notes for raw rice, cooked
- ¼ cup onion finely diced
- ½ teaspoon garlic powder
- 2 tablespoons parsley or 1 tablespoon dried parsley, chopped, fresh
- 1 tablespoon Worcestershire sauce
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 10.75 ounces condensed tomato soup 1 can, do not add water/milk
- 1 cup vegetable juice such as V8
- 8 ounces tomato sauce
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- parsley for garnish, chopped, fresh
Instructions
- Preheat oven to 350°F.
- To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined.
- Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.
- In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.
- Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.
- Garnish with parsle and serve over rice or mashed potatoes.
Notes
- Use condensed tomato soup directly from the can without watering down to achieve a creamy and sweet sauce.
- If substituting raw rice, add ½ cup water to the sauce and cook the covered meatballs on the stovetop over low heat for about 40 minutes to fully cook the rice.
- Cooked rice can replace raw rice and is mixed into the meatball mixture as well, reducing cook time.
- The provided soup and vegetable juice typically provide sufficient seasoning; salt and pepper can be adjusted as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 294 | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 111mg | 37% |
| Sodium | 561mg | 23% |
| Potassium | 813mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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