This porcupine meatballs recipe is a descendant of the first recipe I ever made as an adult. It came from the first cookbook I ever owned — a spiral-bound orange Betty Crocker cookbook from my mom.
Do you know the one?
I still have that cookbook (minus the cover) and even though my version of porcupines has morphed into its own thing over time, we enjoyed the original porcupine recipe for years.
Ingredients for Porcupine Meatballs
- ground beef
- instant white rice
- water
- onion
- salt
- black pepper
- garlic powder
- tomato soup
- spicy V-8 juice
- Worcestershire sauce
- red pepper flakes
How to Make Porcupines
Mix ground beef, rice, water, salt, pepper, garlic powder and onions together and form into meatballs.
Brown meatballs in a skillet and then drain off the extra grease.
Mix together the soup, juice, Worcestershire sauce and red pepper flakes.
Pour sauce over meatballs, turning meatballs to coat them.
Cover and simmer on low for 45 minutes.
What to serve with porcupine meatballs
A crisp green salad and some freshly baked bread would complete the meal perfectly.
Steamed broccoli makes a great side dish.
You could also serve the meatballs with rice or noodles.
Other meatball recipes to try:
Meatballs in Molasses BBQ Sauce
Tastes Like Thanksgiving Meatballs
Spaghetti Noodle Soup with Meatballs
Butter Chicken Sauce Meatballs
Aureole Las Vegas Turkey Meatballs
Porcupine meatballs… oh, how I love them and I know you will too!
Porcupine Meatballs
Seasoned meatballs with rice simmered in a rich and zesty tomato sauce.
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup Minute Rice
- 1/2 cup water
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 15-ounce can tomato soup
- 1 cup spicy V-8 juice
- 1 Tablespoon Worcestershire sauce
- Optional - 1/2 teaspoon red pepper flakes
Instructions
- In large bowl, mix hamburger, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape into about 24 1-1/2-inch meatballs. Cook meatballs in skillet until browned on all sides. Drain off extra grease.
- In small bowl, mix together tomato soup, spicy V-8 juice, Worcestershire sauce and red pepper flakes, if using. Pour over meatballs, turning meatballs to coat. Cover and let simmer for 45 minutes.
Notes
Depending on the type of skillet you use and the temperature of your stove (my stove runs hot so I simmer on the lowest possible setting), you may need to add additional liquid while simmering. If so, stir in a little V-8 juice as needed.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 698mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 32g
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.
