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
- 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:
Porcupine meatballs… oh, how I love them and I know you will too!
- 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
- 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.