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!
IngredientsFor 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
Preheat the oven to 350 degrees F.
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.
Gently shape the meat mixture into about 20 meatballs.
Place the meatballs in a 2-quart baking dish.
Combine the tomato soup, vegetable juice, tomato sauce, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Pour the sauce over the meatballs.
Bake the meatballs uncovered for 1 hour.
Taste for seasoning, garnish with parsley, and serve!