Melinda's Porcupine Meatballs

Melinda's Porcupine Meatballs

Melinda S.

"This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does."
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Ingredients

1 h 10 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1415 mg
  • 57%

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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Directions

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  • Prep

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  1. Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
  2. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Footnotes

  • Cook's Note:
  • Oven Directions: Place meatballs in square baking dish, 8X8X2 inches. Mix remaining ingredients; pour over meatballs. Cover and cook in 350 degree oven for 45 minutes. Uncover and cook 15 minutes longer.

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Reviews

Read all reviews 118
  1. 138 Ratings

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Most helpful positive review

Only 4 stars, as is.... But I modified to our family's taste and they became a 5 star. I think there was a tad too much water... the mixture was too loose. So I added an egg. I also added some w...

Most helpful critical review

I don't know what everyone else is tasting, but I did not care for this recipe at all. Some very simple changes give it 4 stars for me: Instead of tomato sauce, use tomato soup. Instead of W s...

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Most positive
Least positive
Newest

Only 4 stars, as is.... But I modified to our family's taste and they became a 5 star. I think there was a tad too much water... the mixture was too loose. So I added an egg. I also added some w...

solidly good porcupine recipe! I doubled it and followed the directions exactly and it came out perfect.

have made for years, always a favorite when kids were home! Use the oven method

I don't know what everyone else is tasting, but I did not care for this recipe at all. Some very simple changes give it 4 stars for me: Instead of tomato sauce, use tomato soup. Instead of W s...

I've made this recipe for 35 years and it's one of my family's favorites. I think I got it from my Betty Crocker cook book. My kids all requested the recipe when they moved out and now make it f...

Thank you for this delicious recipe! Try it with bloody Mary mix!

Use instant rice.

I added quinoa instead of rice and it was an instant hit!

I absolutly LOVE this. THe celery salt is a tad overwhelming, however when you mix everything together, cook the meatballs, and then toss it in the crock pot..mmmm delious. thanks

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