"These tangy meatballs are fun to make, and kids love them!" — DKOSKO
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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: 457
** Calories from Fat: 218
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