This easy porcupine meatballs recipe is the perfect weeknight meal to satisfy even the hungriest appetite!

Made with ground beef, rice, and savory seasonings baked in a creamy tomato sauce, porcupine meatballs are so delicious!

Porcupine Meatballs Recipe with a bite taken out

Ingredients and Variations

Oven-baked porcupine meatballs are a quick, easy and budget-friendly entree that always come out tender, juicy and full of flavor!

Meat – Use ground beef in this recipe or add in a little bit of ground pork if you’d like for juicier meatballs. Ground chicken and turkey can be used as well.

Rice – Uncooked white or brown rice works in this recipe!

Soup – No need to buy the name brand of tomato soup! Switch it up and make a mushroom sauce with a can of mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup sour cream and 1/2 teaspoon garlic powder.

Variations – Add some finely diced bell peppers or shredded zucchini or carrots for extra nutrients and a pop of color!

rice , tomato sauce , water , beef , onion powder , egg , tomato soup , garlic powder , salt with labels to make Porcupine Meatballs Recipe

How to Make Porcupine Meatballs

Fun rice-filled meatballs are baked in a tangy tomato sauce!

  1. Combine all ingredients (except soup) in a large bowl.
  2. Shape meatballs into 18 even pieces and place them in a baking dish.
  3. Whisk tomato soup and tomato sauce together and pour it over the meatballs.
  4. Cover with foil and bake (per recipe below). Uncover and bake until the meatballs are cooked through.

Tips for Success!

  • Avoid over-mixing the meat mixture or the meatballs will become tough.
  • Use a cookie scoop to get perfectly sized meatballs that will cook evenly.
  • Serve porcupine meatballs on top of mashed potatoes, in a slider, or with a side of oven-roasted veggies.

How to Store Porcupine Meatballs

  • Porcupine meatballs are crowd-perfect and can be kept warm in a slow cooker or Instant Pot so guests can help themselves!
  • Keep leftover porcupine meatballs and the sauce in a covered container in the refrigerator for up to 4 days. Great for weekly meal prep! Reheat on medium-low heat on the stovetop or in the microwave.
  • You can prepare the meatballs and freeze before baking. Assemble the meatballs on a parchment-lined cookie sheet and freeze. Once frozen, place them in a zippered bag up to three months.
  • Prep the sauce ahead and place in a second zippered bag. You can also bake them first, and then freeze them or freeze the leftovers once cooled.
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More Easy Recipes To Try

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Porcupine Meatballs Recipe with a bite taken out
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Porcupine Meatballs Recipe

These porcupine meatballs are a breeze to make for a delicious entree perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Holly


  • 1 pound lean ground beef
  • ½ cup uncooked long grain white rice
  • ¼ cup water
  • 1 egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 10 ounces condensed tomato soup
  • 8 ounces tomato sauce


  • Preheat the oven to 350°F. Grease a 2 quart baking dish.
  • In a medium bow, combine ground beef, rice, water, egg, onion powder, garlic powder, and salt. Gently mix and divide into 18 meatballs and add them to the baking dish.
  • Whisk together condensed soup and tomato sauce, then pour evenly over the meatballs.
  • Cover with foil and bake for 45 minutes. Uncover and bake for an additional 30-40 minutes, or until the meatballs are cooked through and the rice is tender.


  • Try not to over-mix the meat mixture or the meatballs may become tough.
  • For perfectly sized meatballs, use a cookie scoop.
  • Refrigerate leftovers in a covered container for up to 4 days. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 320kcal | Carbohydrates: 33g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1210mg | Potassium: 1015mg | Fiber: 2g | Sugar: 8g | Vitamin A: 583IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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