Tuesday, September 2, 2008

Porcupine Meatballs

My sister makes this recipe and it is a family favorite. I was too lazy to type it in so I found the recipe online instead. However our recipe differs from this one with just a couple of ingredients. We like to line the pan with rice before placing the meatballs in the pan. We also like to give it a little kick by adding Tabasco to the tomato sauce/soup. Of course this is done sparingly as we are feeding children too! One hint of spice and the whole table quits eating!

Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings.


  • 1 1/2 pound lean ground beef
  • 2/3 cup long-grain rice, uncooked
  • 1/2 cup water
  • 1/4 cup finely chopped onion
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 large can (15 ounces) tomato sauce
  • 1 cup water
  • 2 teaspoons Worcestershire sauce


Combine the ground beef, rice, onion, salt, and pepper. Shape meat mixture into 1-1/2in. balls, place in greased casserole dish. Combine the soup, Tabasco/chili powder, and water and pour over the meatballs. Cover and Bake at 350 for about 1 hour.

If you like extra rice, add another 1 cup of rice and sprinkle over the bottom of the casserole dish and adjust your water accordingly.

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