OLD FASHIONED PORCUPINE MEATBALLS

This Old Fashioned Recipe is one your family will love. Porcupine meatballs are so easy and super versatile, served over pasta, rice or perfect for a meatball sub.

Why You Will Love This Old-Fashioned Recipe

This recipe is really good and also super versatile! We love simple recipes, and we find that the old-fashioned ones are usually the easiest to make. There is a reason why they have stood the test of time and still work. These Porcupine Meatballs are a family favorite and we absolutely think the secret ingredient is the tomato soup. It just adds a wonderful flavor.

Swaps and Additions For These Porcupine Meatballs

You can easily swap out the ground beef for ground turkey or even ground chicken. You can use regular rice instead of instant, but you will need to cook the rice first and use the cooked rice in the meatballs. You can add any seasonings your family likes, such as basil and oregano. We like the recipe as it’s written and have it enjoyed this for many years. We love it served over pasta, rice or just as meatballs with a salad and baked potato. These also make a wonderful meatball sub, add them to a sub roll and top with cheese!

What Is Our Secret Ingredient?

Well, if you look at many recipes for porcupine meatballs, they use only tomato sauce, but we are firm believers that tomato soup makes this dish! It just gives the sauce a wonderful creamy flavor and have always gotten compliments on this easy dish!

Serve This With:

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Leigh Walkup

These old-fashioned porcupine meatballs are made with ground beef, rice, and a rich tomato sauce. A classic, budget-friendly comfort food recipe that’s easy to make and full of flavor.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Course Dinner, Main Course

Cuisine American

1 pound ground beef
1/2 cup instant quick-cooking rice uncooked
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs
2 teaspoons Worcestershire sauce
2 tablespoons cooking oil

Sauce Ingredients

1 10.5 ounce can tomato soup (do not dilute)
1 8 ounce can tomato sauce
3/4 cup water

Combine all ingredients in a large bowl except cooking oil.
Mix with spoon and make into meatballs about the size of a golf ball. I just use my hands to form the meatballs. You can make them a little smaller if you want. I make 12 meatballs from 1 pound of hamburger.
Heat oil and brown meatballs in a skillet. Remove meatballs and drain. Add the meatballs back to the skillet and cover with sauce below.

Sauce Directions:

Whisk together the soup, tomato sauce and water. Pour over meatballs in skillet. Cover and simmer for 30 to 40 minutes.

I sprinkle dried parsley over the dish before serving. You can add other spices such as oregano, basil, etc. to the recipe but my family likes them as stated above. If you use regular rice in the meatballs instead of instant, cook the rice first.

Keyword Porcupine Meatball Skillet

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