Reviewed: Oct. 25, 2009

This is the same recipe that I use to stuff cabbage with but I always double it so we have plenty of leftovers. I do add egg to the mix also. For the sauce I use two cans of tomato soup with two cans of water and one 15oz can tomato sauce. I season the sauce with either frsh garlic or garlic powder which ever is available. Great recipe t serve with mashed potatoes and corn...Yum Yum!!

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Jennifer Phillips

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2009

I thought these were "okay" and my husband didn't like them at all. I think they would be great for kids, but we thought they tasted pretty borning.

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EMILYGALEAND

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 19, 2009

Very good. Only had 1 8 oz tomato sauce so I used spaghetti sauce for the other half. I did parboil so thank goodness the rice wasn't crunchy. I had no celery salt. I did not brown the meat first. Just added basil, oregano, italian seasoning, garlic, onion and egg with the ground beef. Added the same spices with the sauce. This way the porcupines and the sauce both tasted good. Made about 12 meatballs, we loved it.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 18, 2009

Very good. Only had 1 8 oz tomato sauce so I used spaghetti sauce for the other half. I did parboil so thank goodness the rice wasn't crunchy. I had no celery salt. I did not brown the meat first. Just added basil, oregano, italian seasoning, garlic, onion and egg with the ground beef. Added the same spices with the sauce. This way the porcupines and the sauce both tasted good. Made about 12 meatballs, we loved it.

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 10, 2009

I think this would have been good had I had all the ingredients so I'm giving it 3 stars. I did not have onion so I used celery and red bell pepper finely chopped. I still used some celery salt and extra garlic powder. I also did not have tomato sauce, so I decided to use a beef gravy I had on hand. I think those alterations would have all been just fine, but I made the mistake of using brown rice, b/c it's all I had. I knew I should probably cook it first, but didn't have time, so I figured it'd just have to cook longer. Well, even with an extra 20 minutes, the rice was crunchy. I think next time I'll use fully cooked brown rice. Other than that it was an interesting dish. My girls liked it other than the crunch, but I'm sure glad Hubby wasn't home for this one! :)

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 4, 2009

A friend saved this recipe for me. She said it was something she used to eat as a kid. Well I invited her over for dinner and didn't tell her what I was making. I ended up serving a fine porcupine MEATLOAF!! I got carried away and dumped the tomato sauce into the bowl with the meat and rice DUH!!! Sure tasted good though! Even better cold on homemade hoagie rolls!! I'll make it again!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Sep. 23, 2009

I was looking for a different way to cook some ground beef and I saw this recipe. My kids loved it and so did I. Yummy!!

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momof4superkids

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Reviewed: Sep. 19, 2009

to avoid crunch rice I boiled rice for a minute and then rinse

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Olga

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Reviewed: Sep. 9, 2009

I tried this recipe twice, and both times the rice turned out crunchy. I used bison meat, which tasted great. If I make this again, I'll boil the rice for a couple minutes first.

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kimmhunt

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Reviewed: Sep. 8, 2009

I tried this recipe two ways. First with tomato sauce and then with cream of mushroom. My family loved them both ways. There are many comments about the meatballs falling apart. I found you have to work the meatballs by rolling them in your hands quite a bit, almost softening the fatty parts from the meat to help it stick together. It worked for me and it should work for you too!

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bbnmkline@mac.com

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Reviewed: Sep. 4, 2009

I followed the recipe and when attempting to form the meatballs found it was falling apart. So I added an egg to hopefully hold them together, but it didn't help. As another reviewer mentioned, this ended up as a caserole and not meatballs :(

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lucretia

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Reviewed: Sep. 1, 2009

I came across this recipe today after prepping mine for tonight's dinner...lol. I have made this one since childhood and rarely make it the same way twice. Normally I add a couple of dashes of chili powder to the meatballs and the tomato soup. I also like to add some salsa to the soup sauce as well. Definitely use instant rice instead of regular white rice, it cooks more evenly and won't leave the meatballs crunchy in the middle. Enjoy!

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Nurseclaire

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Reviewed: Aug. 25, 2009

I modified the recipe a bit to our liking and also easier for me. I used pre-cooked al-dente brown rice, and also added the beef bouillon to the water as suggested in other reviews. I added 1 tablespoon of worcestershire sauce, 1/4 c. italian style bread crumbs to the mixture. The sauce was a can of Annie's Organic Tomato Bisque soup (yummy by itself!) and a cup of beef broth. I also cooked it on top of the stove instead of baked. I would have used ro-tel to kick it up a bit if I wasn't serving it to my children. :)

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ericablueeyes

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

this recipe turned out great my family loved them i took 1\8 tsp. chilli powder and added that to the balls as well just for some heat we like hot it was awsome!!!!!!!

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sue

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Reviewed: Aug. 7, 2009

I will never make again.

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melissa w.

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Reviewed: Aug. 7, 2009

Do not use brown rice! Turns out crunchy.

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tashjean

Home Town: Payson, Arizona, USA

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Reviewed: Aug. 6, 2009

Kid's and Mother didn't like:(

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Jul. 22, 2009

perfect!!!!!!

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holliw2009

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Reviewed: Jul. 4, 2009

A good recipe, my family really likes it, it just needs a little spicing up. I use a beef bullion cube melted in 2/3 cup water, chop the onion VERY fine, and add finely chopped red bell pepper. You don't need as much salt using the bullion cube. You can also substitute canned beef broth for the water and/or bullion cube. I also add in soft bread crumbs, about 2/3 cup--helps hold it together. And I use pre-cooked rice, just seems to work better. Last thing I do is use some thyme, and a touch of cider vinegar to spice up the tomato sauce.

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