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Porcupine Meatballs III


"These tangy meatballs are fun to make, and kids love them!"
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1 h servings 458 cals
Original recipe yields 4 servings


  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1091 mg
  • 44%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
  2. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
  3. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.


  • 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 59
  1. 76 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 in...

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 ...

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 ts...

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...

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, ab...

We LOVED this!! I doubled the rice and should have doubled the sauce, but it still came out delicious. I browned the meatballs then put them in the crockpot on low for 2 hours as suggested by an...

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 ...

I found this recipe in a Home and Gardens cook book in the early 80's. It was always a favorite when my children were little and is still a hit with the grandchildren. Besides being quick, it's...