Porcupine Meatballs

Posted: January 11

Time: 1 hour 15 minutes

Yield: 4 servings

recipe image

Porcupine Meatballs may seem like they're covered in prickles, but they'll positively tickle your heartstrings once you take a bite. Named for their spiny appearance—caused by the rice in the meatballs sticking out—Porcupine Meatballs are packed with savory, meaty flavors and accented with garlic and Worcestershire sauce. Soaking in a bright, rich tomato sauce, these meatballs make quite a statement whether on your plate, on top of pasta, in a sandwich, or served as an appetizer! It's the best way to add a spike of excitement to your meal!


For the meatballs: • 1 pound ground beef • 1/2 cup long-grain rice, cooked • 1/4 cup onion, diced • 1/2 teaspoon garlic powder • 2 tablespoons parsley • 1 tablespoon Worcestershire sauce • 1 egg • salt, to taste • pepper, to taste For the sauce: • 1 (10-ounce) can condensed tomato soup, undiluted • 1 cup vegetable juice • 1 cup tomato sauce • 1/2 teaspoon garlic powder • 1/2 teaspoon Italian seasoning • salt, to taste • pepper, to taste • chopped parsley, optional, for garnish


Step 1

Preheat the oven to 350 degrees F.

Step 2

In a large bowl, combine the ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper until just combined. Be careful not to over-mix the meatballs, as this can affect the texture.

Step 3

Gently shape the meat mixture into about 20 meatballs.

Step 4

Place the meatballs in a 2-quart baking dish.

Step 5

Combine the tomato soup, vegetable juice, tomato sauce, garlic powder, Italian seasoning, salt, and pepper in a bowl.

Step 6

Pour the sauce over the meatballs.

Step 7

Bake the meatballs uncovered for 1 hour.

Step 8

Taste for seasoning, garnish with parsley, and serve!

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