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Home » Recipes » Main Dish » Main Dishes: Beef » Porcupine Meatballs (with Tomato Soup)

Porcupine Meatballs (with Tomato Soup)

By: Liz  /  Published: August 9, 2023  /  Updated: August 9, 2023  /   Leave a comment

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This Porcupine Meatballs with Tomato Soup recipe is one of my all-time favorite recipes! Tender meatballs with rice cook up tender and flavorful in a savory tomato soup sauce. The rice meatballs form a texture resembling the quills of a porcupine, thus giving porcupine meatballs its silly name.

porcupine meatballs

This porcupine meatballs recipe is an iteration of the first recipe I 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), but my version of porcupine meatballs has morphed into its own thing over time.

Ingredients for Porcupine Meatballs

ingredients for porcupine meatballs
  • Ground beef
  • Instant white rice (you can also use long-grain rice, but I have found better luck with instant rice)
  • Water
  • Onion
  • Salt
  • Black pepper
  • Garlic powder
  • Tomato soup
  • Spicy V-8 juice (see substitution option below)
  • Worcestershire sauce
  • Optional: Red pepper flakes

Kitchen Tips

  • If you don’t have V-8 juice on hand, you can use two cans of tomato soup instead. When I do this, I add some Italian seasoning for added flavor.

How to Make Porcupines

Step 1: Mix ground beef, rice, water, salt, pepper, garlic powder and onions together and form into meatballs. 

porcupine meatballs after shaping

Step 2: Brown meatballs in a skillet and then drain off the extra grease.

browning porcupines

Step 3: Mix together the soup, V-8 juice, Worcestershire sauce and red pepper flakes. Pour sauce over meatballs, turning meatballs to coat them.

porcupine meatballs cooking in pan

Step 4: Cover and simmer on low for 45 minutes. 

porcupine balls in pan

What to serve with porcupine meatballs

  • A pasta salad and some freshly baked bread would complete the meal perfectly.
  • Roasted veggies would be delicious!
  • Creamy mashed potatoes
  • Oven-baked corn on the cob

Recipe FAQ

Why are they called porcupine meatballs?

They are called porcupine meatballs due to their appearance – the grains of rice in the meat mixture swell as they cook, creating a textured surface that resembles the quills of a porcupine.

Can I use meat other than beef?

Yes, you can use other types of ground meat, such as pork, turkey, or chicken, to make porcupine meatballs. Each type of meat will bring its own flavor to the dish.

Can I use long-grain rice instead of quick-cooking rice?

Yes, of course! Just make sure you let the dish cook long enough to tenderize the rice completely. I have better luck with instant rice.

Can porcupine rice meatballs be made in advance?

Yes, you can prepare the meatballs ahead of time and store them in the refrigerator until you’re ready to cook them.

porcupine meatballs with tomato soup

Other meatball recipes to try:

  • Slow Cooker Cranberry Chili Meatballs Recipe
  • Tomato and Spinach Pasta with Meatballs
  • ‘Tastes Like Thanksgiving’ Meatballs
  • BBQ Meatballs in Molasses BBQ Sauce
  • Caprese Quiche with Meatballs
  • Slow Cooker Spaghetti Noodle Soup with Meatballs

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

porcupine meatballs

Porcupine Meatballs

Liz – Eat Move Make
Seasoned meatballs with rice simmered in a rich and zesty tomato soup sauce.
5 from 7 votes
Print Recipe Save Recipe Saved Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Recipes
Cuisine American
Servings 24
Calories 373 kcal

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.

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.
If you don’t have V-8 juice on hand, you can use two cans of tomato soup instead. When I do this, I add some Italian seasoning for added flavor.
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.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 14gProtein: 32gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 698mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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