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Porcupine Meatballs

Rated as 3.9 out of 5 Stars

"'I first made these meatballs when our children were small, and they just loved them,' notes Mary Kelso of Hannibal, Missouri. 'I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too.'"
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Ingredients

45 m servings
Original recipe yields 4 servings

Directions

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  1. In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs.
  2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

Footnotes

  • This recipe was tested at 10/13/15 pounds of pressure (psi).

Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I added some granulated garlic and used crm/mushroom soup and it was good. My Mother made it like this for years.

Most helpful critical review

Although the recipe was easy to follow, the end result was very disappointing. There was little to no flavor in the meatball itself - the flavor only came from the tomato soup, in which I added...

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Although the recipe was easy to follow, the end result was very disappointing. There was little to no flavor in the meatball itself - the flavor only came from the tomato soup, in which I added...

I added some granulated garlic and used crm/mushroom soup and it was good. My Mother made it like this for years.

My mom used to make these all the time. We called them Mexican meatballs. Instead of tomato soup we use tomato sauce not spahetti sauce just plain tomoto sauce and then add a cup of water, doble...

I liked the recipe only I think I will double the tomato soup mixture for extra sauce. I also cooked the meatballs in an electric skillet (preheated to 400) for a few minutes to brown them so t...

I made these by the recipe and was a little disappointed. My sister tried them and agrees with me that while the recipe is ok, it needs more onion and maybe some garlic for our liking.

very good! My husband's grandma used to make cabbage rolls and he said these tasted just like those without the cabbage.

These are a trip down memory lane for me as my mother made them often when I was a child. I make these on rare occasion now (cutting back on red meat) and always serve with mashed potatoes and g...

I added garlic to the meat portion and served the meatballs on homemade mashed potatoes.

This was a very good recipe. I think it could of used some garlic to give it a little more favor.