Porcupine Meatballs

This week, instead of writing about another random baked good from Tuesdays with Dorie (head over and check out this week’s yogurt cake), I thought I would share with you one of my favorite meatball recipes. As I mentioned yesterday, Bo and I are staying at the in-laws house for a few days, so all of these pictures were taken in their kitchen. They have much better lighting than I have at home! My father-in-law, Jim, actually made these meatballs. I planned to make them, but he dubbed himself my “sous chef” and did it himself. Jim was really into helping to ‘set the scene’ for my photos, which was quite cute. I’m trying to convince him to start a food blog, but so far it’s a no go…

It’s a pretty simple meatball recipe. Really easy to prepare and perfect for a weeknight supper.
What makes these meatballs so special? Well, you see those white spots? That isn’t fat, it’s instant rice! Hence, the porcupine part of these meatballs. They are practically a full meal in and of themselves.
Jim decided to make a double batch of meatballs. In back is the first batch that is finished and the second batch is in front, just beginning to brown. I think he is afraid I’m going to starve to death. Just because technically I’m three people right now, doesn’t mean I’m eating for three full-grown adults. At least not yet… πŸ™‚

The final step is to add the sauce ingredients and simmer. Here is one batch of our meatballs simmering away. These are definitely meatballs that you want to cook slowly. If you have the pan too hot, they tend to fall apart, which isn’t quite as tasty.

And the finished product, steaming hot meatballs, ready to eat. πŸ™‚ We had these with peas, carrots, mashed potatoes, and a piece of sourdough bread for a filling and yummy meal. Bo was a big fan of the meatballs too (he ate leftovers). I think I may have to call him my little carnivore!
Porcupine Meatballs
1 lb. lean ground beef
1/3 cup uncooked brown rice
1 slightly beaten egg
1 Tbsp. parsley
1 Tbsp. onion powder
Dash of salt and pepper
1 10 ΒΎ oz. can condensed tomato soup
1 tomato soup can of water
1 tsp. Worcestershire sauce
Combine meat, rice, egg, parsley, onion powder, salt, pepper, and ΒΌ cup of the condensed soup together in a mixing bowl. Mix thoroughly and form into 1 to 1 Β½ inch balls and place in a skillet. Mix remaining soup, water and Worcestershire and pour over meatballs. Bring to a boil; reduce heat: cover and simmer 40 minutes, stirring often. Makes 4 servings.
Happy St. Patrick’s Day!!
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13 thoughts on “Porcupine Meatballs

  1. I have a meatball recipe that I make ahead and freeze for quick meals. Any reason I can’t do that with this recipe?

  2. Wow, those look yummo! Jim did a great job with the pics! He really does need to start his own blog. Maybe you could have him guest star on yours one day πŸ˜‰

  3. I am going to have to try this one, we don’t really have a good meatball recipe. I will be sure to let you know how they turn out!

  4. We tried them tonight and they taste great! One question, though…is the rice supposed to be on the harder side or should it soften like cooked rice. Ours had a soft crunch (not hard, just stiff) and I’m wondering if that’s normal or if I skipped a step somehow.

  5. The meatballs look great. I’m a bit of impatient cook and can never be bothered browning meatballs first. So I put them in raw to the simmering sauce – braised meatballs – works for me.

  6. Lisa,

    Yes, the rice should be soft. Did you use instant rice (Like Minute rice?)

    And Tracy, yes, these freeze well! πŸ™‚


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