Hedgehogs Recipe - Allrecipes.com
Hedgehogs Recipe
  • READY IN 45 mins


Recipe by  

"Meatballs with rice in them, cooked in tomato soup. Serve with mashed potatoes and beans or on a bed of rice, if desired."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
  2. Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
  3. Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

My mom called these porquipine balls. They are basically the same thing. There are a few differences from my mom's recipe though. We precook the rice so you don't have the issue with the rice not cooking. I use about a cup of cooked rice to about a pound of meat. Browned the meat balls for color. Used two cans of soup and reduced the water. Added a little bit of worchestshire sauce for zip. I think adding the veggies as another reviewer suggested is a great idea. I will try that next time.

Most Helpful Critical Review
Jan 25, 2004

Okay, not bad, but where's the excitement, the color, the zip? To the meat, rice and eggs, add a bit of finely chopped onion and a little parsley. Shape into meatballs and put in single layer on the bottom of the baking pan. Now, here's the secret!! Chop a couple carrots and celery stalks and sprinkle over and around the meatballs. Cover with a can of tomato soup and a can of diced tomatoes, with juice. Sprinkle with a little garlic powder and maybe a dash of worcestershire sauce. This makes delicious gravy to serve over mashed potatoes. Just be sure to bake long enough to make vegies soft. My mother always served this with green beans, applesauce and cottage cheese. Make a double batch. It freezes well, if you are lucky enough to have any leftovers!!

Jul 18, 2004

I'm giving this three stars because it's a great -base- but it's missing important ingredients. I also know these as porcupines, but the main and most important (to my crew) ingredient is missing.. Chopped (or minced) onion. I add 1/2 to 1 onion, which is more than my original recipe called for but it adds great flavor. Be sure to -brown- these, don't just toss raw meatballs into the sauce (ick). This makes a yummy 'byproduct' of the browned bits in the pan.. the rice is not cooked soft (haven't added any sauce and finished cooking it yet..) but by the time the porcupine balls are browned, there are crispy bits of browned onion/rice/hamburger bits. The cook and whoever is wandering by generally gets a taste. Add garlic and Worcestershire to the sauce mix as well as salt and pepper.

Aug 23, 2003

I LOVE THIS RECIPE!!! But----to make them just like my grandma used to, I added a large pinch of cloves, cinnamon, about a tablespoon of sugar, and about a fourth cup of cider vinegar---very Polish! Yummy with noodles or mashed potatoes--this is comfort food!

Sep 11, 2003

Bland; very, very bland.

Jan 05, 2008

My mom made these and called them porcupine meatballs. She used instant rice and it worked fine. But she made hers just like you make meatloaf with onions, peppers, everything except the tomatoes. She then dropped the meatballs into hot home canned tomatoes and cooked until done. She served hers with mashed potatoes, green peas and biscuits. We got a lot of laughs when we told others we had porcupine meatballs. We waited a few to let them know it was beef, not porcupine meat. I am 52 and still make them to this day. She got the recipe off a drive-in movie screen.

Jun 17, 2005

This was very good...except I modified it a little. I cooked the rice first, and instead of using tomato soup, I used cream of mushroom. As per other reviewers, I also added some seasonings (garlic, paprika, rosemary/thyme blend) and minced onion and green pepper.

Feb 08, 2005

I give this 4 stars with some revisions as these would be so bland without some seasonings. I mix some minced onion, garlic powder, worchestshire, a little chili powder and some salt and pepper into my meatballs. Into the sauce I put more worchestshire, a little brown sugar, some beef boullion, a couple of tablespoons of wine vinegar or lemon juice, and a secret ingredient - 1/2 tsp. ground cloves. I've also used tomato juice in the sauce with success. The sauce is a little sweet and sour. We too call these porcupine meatballs, and we have them all the time.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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