Porcupine Meatballs
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
389 kcal
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Course
Main Course, Dinner
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Cuisine
American
Porcupine Meatballs
Description
This recipe mixes extra lean ground beef with finely chopped onion, poultry seasoning, ground cloves, thyme, baking powder, salt, pepper, and uncooked long-grain rice soaked in milk. The mixture is soft yet forms into medium-sized meatballs. They are arranged in a casserole dish with olive oil and covered in a mix of condensed tomato soup and water, then baked at 350°F for about an hour until the rice grains poke through the cooked meat.
The slow baking allows the rice to cook inside the meatballs, expanding outward to create the distinctive 'porcupine' texture. The condensed tomato soup provides a flavorful, slightly sweet and tangy sauce that keeps the meatballs moist. Chopped parsley is sprinkled on top for a fresh note.
Traditionally served with mashed potatoes, these meatballs offer a hearty, comforting meal. The cooking method yields tender meatballs with a unique texture and a tomato-based sauce that complements the savory spices.
To shape the meatballs evenly, a small cookie scoop can be useful. Rinsing the rice before mixing can remove excess starch for better texture. The dish makes about 30 meatballs and freezes well in its sauce.
Ingredients
For Meatballs
- 1¾ pounds ground beef extra lean
- 1 medium onion finely chopped
- ½ teaspoon poultry seasoning
- 1 pinch cloves ground
- ½ teaspoon thyme dried
- 1 teaspoon baking powder
- 2 teaspoon salt
- ½ teaspoon black pepper
- ½ cup long-grain rice uncooked
- 1 cup milk
- 2 tablespoons olive oil
- 2 cans condensed tomato soup (10.75 oz cans)
- 2 cans water (use soup can to measure)
- 2 tablespoons parsley finely chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl add the meatball ingredients, and mix well using your clean hands. The mixture will be quite soft and loose, but they will cook into firm meatballs.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 30 meatballs. Drizzle the olive oil in a 9x13 inch casserole dish then place the meatballs in the dish.
- In another large bowl mix the soup and water together, then pour over the meatballs. Sprinkle with chopped parsley and cover with aluminum foil.
- Bake covered for 35 minutes then remove the foil and cook for another 30-35 minutes, or until the rice pokes through the meatballs.
- Serve with mashed potatoes and enjoy!
Notes
- Using a small cookie scoop helps shape uniform meatballs and simplifies preparation.
- Rinse long-grain rice thoroughly to reduce surface starch and encourage distinct 'spikes' as it cooks.
- The recipe yields approximately 30 meatballs, suitable for several servings.
- These meatballs can be frozen in their sauce in airtight containers for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 1275mg | 53% |
| Potassium | 1175mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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