Porcupine Meatballs III

Porcupine Meatballs III

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"These tangy meatballs are fun to make, and kids love them!"
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1 h servings 458 cals
Serving size has been adjusted!

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

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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. 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.


  1. 55 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.

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...

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...

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 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...

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...

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