Recipe by DKOSKO
"These tangy meatballs are fun to make, and kids love them!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed tomato soup
uncooked instant rice
egg, slightly beaten
Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing!
The meatballs were alright. The sauce was a little too tangy for our taste. If you cook too long the meatballs fall apart. Good for folks with tangy tastebuds.
I've been making these for a few years now -- this recipe is one of my regulars. The whole family likes them! I add one tsp of Worcestershire and also a dollop of jarred garlic (mixing them into the meat). Also, I typically use brown instant rice and after browning the meatballs in a small amount of olive oil (no shortening), I pop 'em into my crockpot! About 2 hours or so on low and they're perfect. Thanks for the recipe!
Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.
It's just like eating the inside of a stuffed pepper without the pepper! I added the garlic right to the meatball mixture along with a little salt and pepper and instead of mustard I added a tsp. of white vinegar to the soup. I baked these in the oven completely. Serve with mashed potatoes - great meal!
I misplaced my family's recipe for these - so of course I came here! This one was very close to what we've always made, with the exception of the mustard. I added some Worcestershire Sauce, about a teaspoon, and they were absolutely yummy!
These meatballs are just simply good. My picky teens both complimented me and my husband loved them too. They appeal to wide variety of tastes. I used ground turkey instead of beef and omited the onion and garlic because my husband hates them. I just put in a little onion and garlic powder so he wouldn't know. I also added worchestshire to the sauce and the meatballs as recommended by someone else. I browned them in a covered skillet and then baked them until done. They came out very tender. I doubled the batch and we had them on pasta the next night. Everyone still loved them. This is a keeper!
I am not a big meatball/meatloaf person, but I tried this recipe and really enjoyed the flavor of these. I added 1 tsp of worcestershire sauce to the meat, as I'd seen in some reviews, but that was the only change I made. My husband and I both enjoyed the tangy flavor. Plus, it's a great option we're you're trying to eat cheap!
* Percent Daily Values are based on a 2,000 calorie diet.
Porcupine Meatballs III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 218
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Your kids will love helping you make, and eat, these spiky delights.
Zesty porcupine meatballs simmered in a flavorful tomato sauce with peppers.
See how to make beefy baked rice balls with tomato sauce.