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Zesty Porcupine Meatballs

"These meatballs are easy to make and a favorite around our house. Serve over hot rice."
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40 m servings 408 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1250 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
  2. Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
  3. Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 308
  1. 399 Ratings

Most helpful positive review

The first time I made this, I followed the recipe as is. It was good, but the meatballs were a bit dry and tough. I tried it a second time, but added half a can of the soup to the meat mixture...

Most helpful critical review

the flavor was good but our meatballs totally feel apart. Needs some bread crumbs or something to hold together.

Most helpful
Most positive
Least positive

The first time I made this, I followed the recipe as is. It was good, but the meatballs were a bit dry and tough. I tried it a second time, but added half a can of the soup to the meat mixture...

I definitely thought this was 5 star hit!! I always like to prepare a recipe the first time exactly as it has been given. I prepared this recipe for dinner tonight and it was a hit, just as wri...

This was easy and tasted so good! I made the meatballs all one size by putting the meat mixture on a cutting board and the cutting the meat into squares. A great technique I learned from a fri...

This recipe helped me with the porcupine meatballs my mama mada. The only difference, I think is that Mama used tomato sauce as opposed to the tomato soup called for in this recipe. It really ...

These are so good. My 17 month old daughter loved them and ate two meatballs. The meat has a really soft texture that was great for her. The sauce, while simple was really very taste. I will...

Nice, basic recipe for a beginning cook. A quick, easy and satisfying supper that will appeal to a variety of taste buds. 4 stars as my son loved this recipe, however I found the meatballs to ...

What a great recipe! I cut back a little bit on the worcestershire sauce as suggested. I also, after forming the meatballs baked them in a glass dish on 350 for about 20-25 minutes to save on ...

This one is going into the rotation! I made it with ground turkey, a little diced green pepper, reduced sodium/fat soup and instant brown rice. I also tried baking it as some reviewers did. It...

Thought these were quite tasty, made with hot rice. Next time I will try using Tomato sauce instead of Tomato soup as another reader suggested. I baked the meatballs in the oven for 30 minutes t...