Porcupine Meatballs II Recipe - Allrecipes.com
Porcupine Meatballs II Recipe
  • READY IN 45 mins

Porcupine Meatballs II

Recipe by  

"Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
  2. In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
  3. Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2008

I made mine in the oven with a few minor changes to this recipe. I substituted one small fresh chopped onion, added some garlic powder and an egg and used 2 cans of soup instead of one. I put the meatballs in a casserole dish and popped them in the oven at 350 degrees for one hour and they came out perfect.

 
Most Helpful Critical Review
Oct 10, 2003

Not the best. See my review for Hedgehogs to fix this up.

 
May 04, 2008

My family gave these a 5+++++. These are easy to make I baked mine instead of doing them on the stove top. Bake them for 1 hr. But I did everything as the recipe called for. Served them with mashed potatoes like other veiwers sugjested and salad. Will be making them again. =) =)

 
Sep 28, 2003

I took some advice from other reviewers and added 1/2 c. breadcrumbs and an egg to help hold the meatballs together. To reduce the amount of grease in the sauce, use lean beef. Finally, there was definitely not enough sauce; I added a jar of spaghetti sauce during the last five minutes of simmering to add quantity and flavor. Overall, good stuff!

 
Dec 20, 2008

These are very fast, easy, and oh so yummy!!! You do need more than 1 can of soup though!

 
Dec 13, 2003

Great recipe! I used Cream of Mushroom soup instead of the tomato, tossed in a bit of oregano and it turned out fabulously. Next time, I'll cut the salt in half though.

 
Jun 21, 2010

I usually use 1 can of tomato soup and 1 can of tomato sauce to thicken it up. Also put thickly sliced green bell peppers and onions in the pot...best when baked covered in the oven

 
Mar 07, 2003

I made these meatballs with more salt and pepper, onion powder, a dash of italian seasonings and with Cambells ready to serve Cream of Tomato Soup without diluting. I also added 2 eggs to help them bind. I loved the flavor but with cooking the meatbals in the soup, the sauce was insanely greasy! Next time I'll oven brown them first them simmer in sauce to cut down on grease. Kids loved it

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 721 mg
  • 29%

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

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