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
Ingredients
- 1 ½ pounds ground beef
- ½ cup Minute Rice
- ½ cup water
- ½ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ 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.
Nicole says
I know exactly what orange Betty Crocker Recipe binder you are talking about … I too have memories of thumbing through it at a young age and thinking it was colourful and creative ( which was true for the time) … I can remember being intrigued by the themes ( a page with a rocket ship maybe ?? Space????)
The binder is the one thing I want of my Mother’s, to remember her by… and she made these Porcupine meatballs often. Thanks for sharing.
Riberta says
Do you use cooked rice to mix in the beef
Liz says
Use uncooked minute rice for the best results. 🙂
Barbara says
yum, Liz!!!
Alissa A Apel says
My Mom used to make those. They are good. She’s still alive, but doesn’t have big meals anymore. 🙁
Liz says
You should surprise the kids and make them!
Deborah Pucci says
I remember our best friend making these back in the 70’s!
Liz says
They’re soooooo good!