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!
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!
How to Make Porcupine Meatballs
Fun rice-filled meatballs are baked in a tangy tomato sauce!
- Combine all ingredients (except soup) in a large bowl.
- Shape meatballs into 18 even pieces and place them in a baking dish.
- Whisk tomato soup and tomato sauce together and pour it over the meatballs.
- 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.
More Easy Recipes To Try
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Porcupine Meatballs Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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