Porcupine Meatballs in Tomato Sauce

Porcupine Meatballs in Tomato Sauce


"My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison."
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45 m servings 246 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 745 mg
  • 30%

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

  • Cook

  • Ready In

  1. Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
  2. Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
  3. Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  4. Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.


Read all reviews 2
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The end result in my house as it was delish. I found that you need to use good judgment on the size of the onion. Use too much chopped onion results in a not so formed or held together meatball....

Updated review: I've made these meatballs several more times (with the pineapple sauce still) and so far, my favorite version is with 2 tsp salt and a few shakes of worcestire mixed in the meat ...

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