Zesty Porcupine Meatballs Recipe - Allrecipes.com
Zesty Porcupine Meatballs Recipe
  • READY IN 40 mins

Zesty Porcupine Meatballs

Recipe by  

"These meatballs are easy to make and a favorite around our house. Serve over hot rice."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

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, and baked the meatballs 40 minutes at 400 and then drained off the fat, and topped it off with the sauce and baked another 20 more minutes. The meatballs were very tender and my 11 month old son could eat them!

 
Most Helpful Critical Review
Aug 25, 2010

Followed recipe I really liked it had a little bit of a zip to it. My family did not care for it. Its all personal taste. Next time made meatballs 2 cups of tomato juice mixed with 1T of cornstarch and baked. Everyone liked that better.

 
Jan 30, 2004

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 written and prepared. I enjoyed the fact that the ingredients required were things that are pretty much staple in the kitchen, nothing fancy, expensive, or hard to find. The ease of preparation and cooking were a *family friendly* combination that made this even more appealing. The ingredients combine to create an extremely tender, juicy meatball with wonderful flavor that is accentuated by the sauce. I loved how the worcestshire sauce zested up the tomatoe soup, it made a wonderful sauce. The rice was perfectly done inside the meatballs. As the contributor suggested I served with hot rice. It was a family pleasing hit. My picky 18 month old loved the meatballs which was something..she doesn't care for beef very much. However, she loved these meatballs. My equally picky husband isn't much for anything different and even he loved these. I would strongly suggest that anyone try this. And of course, because everyone has individual tastes and preferences you may want to may some adjustments, but please give it a try just as it is first. Thanks Michelle for such a wonderful recipe. This will be a keeper for our family!

 
May 28, 2003

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 friend. I also baked the meatballs in the oven instead of browning tham, I find it much esier.

 
May 06, 2003

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 does make a big and better difference. I'd also encourage you to make extra sauce in which to cook the meatballs. You can NEVER have enough sauce !

 
Jan 25, 2004

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 make again for sure. I do not buy instant rice and used about 1/2 cup of cooked long grain rice.

 
Oct 27, 2003

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 time from pan-frying. It came out delicious!! Will definitely make again. Thanks Michelle!!

 
Oct 12, 2005

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 took 35 minutes at 350 to cook thoroughly. Served it with mashed potatoes. Delicious!

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1250 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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