Meatballs with rice in them, cooked in tomato soup. Serve with mashed potatoes and beans or on a bed of rice, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.

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  • Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.

  • Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

Nutrition Facts

413.2 calories; protein 27.4g 55% DV; carbohydrates 26.7g 9% DV; fat 21.3g 33% DV; cholesterol 110.2mg 37% DV; sodium 600.6mg 24% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2004
My mom called these porquipine balls. They are basically the same thing. There are a few differences from my mom's recipe though. We precook the rice so you don't have the issue with the rice not cooking. I use about a cup of cooked rice to about a pound of meat. Browned the meat balls for color. Used two cans of soup and reduced the water. Added a little bit of worchestshire sauce for zip. I think adding the veggies as another reviewer suggested is a great idea. I will try that next time. Read More
(30)

Most helpful critical review

Rating: 3 stars
01/26/2004
Okay not bad but where's the excitement the color the zip? To the meat rice and eggs add a bit of finely chopped onion and a little parsley. Shape into meatballs and put in single layer on the bottom of the baking pan. Now here's the secret!! Chop a couple carrots and celery stalks and sprinkle over and around the meatballs. Cover with a can of tomato soup and a can of diced tomatoes with juice. Sprinkle with a little garlic powder and maybe a dash of worcestershire sauce. This makes delicious gravy to serve over mashed potatoes. Just be sure to bake long enough to make vegies soft. My mother always served this with green beans applesauce and cottage cheese. Make a double batch. It freezes well if you are lucky enough to have any leftovers!! Read More
(47)
64 Ratings
  • 5 star values: 8
  • 4 star values: 32
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 0
Rating: 3 stars
01/25/2004
Okay not bad but where's the excitement the color the zip? To the meat rice and eggs add a bit of finely chopped onion and a little parsley. Shape into meatballs and put in single layer on the bottom of the baking pan. Now here's the secret!! Chop a couple carrots and celery stalks and sprinkle over and around the meatballs. Cover with a can of tomato soup and a can of diced tomatoes with juice. Sprinkle with a little garlic powder and maybe a dash of worcestershire sauce. This makes delicious gravy to serve over mashed potatoes. Just be sure to bake long enough to make vegies soft. My mother always served this with green beans applesauce and cottage cheese. Make a double batch. It freezes well if you are lucky enough to have any leftovers!! Read More
(47)
Rating: 4 stars
01/25/2004
My mom called these porquipine balls. They are basically the same thing. There are a few differences from my mom's recipe though. We precook the rice so you don't have the issue with the rice not cooking. I use about a cup of cooked rice to about a pound of meat. Browned the meat balls for color. Used two cans of soup and reduced the water. Added a little bit of worchestshire sauce for zip. I think adding the veggies as another reviewer suggested is a great idea. I will try that next time. Read More
(30)
Rating: 3 stars
07/18/2004
I'm giving this three stars because it's a great -base- but it's missing important ingredients. I also know these as porcupines but the main and most important (to my crew) ingredient is missing.. Chopped (or minced) onion. I add 1/2 to 1 onion which is more than my original recipe called for but it adds great flavor. Be sure to -brown- these don't just toss raw meatballs into the sauce (ick). This makes a yummy 'byproduct' of the browned bits in the pan.. the rice is not cooked soft (haven't added any sauce and finished cooking it yet..) but by the time the porcupine balls are browned there are crispy bits of browned onion/rice/hamburger bits. The cook and whoever is wandering by generally gets a taste. Add garlic and Worcestershire to the sauce mix as well as salt and pepper. Read More
(21)
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Rating: 5 stars
08/23/2003
I LOVE THIS RECIPE!!! But----to make them just like my grandma used to I added a large pinch of cloves cinnamon about a tablespoon of sugar and about a fourth cup of cider vinegar---very Polish! Yummy with noodles or mashed potatoes--this is comfort food! Read More
(18)
Rating: 2 stars
09/11/2003
Bland; very very bland. Read More
(12)
Rating: 3 stars
01/05/2008
My mom made these and called them porcupine meatballs. She used instant rice and it worked fine. But she made hers just like you make meatloaf with onions peppers everything except the tomatoes. She then dropped the meatballs into hot home canned tomatoes and cooked until done. She served hers with mashed potatoes green peas and biscuits. We got a lot of laughs when we told others we had porcupine meatballs. We waited a few to let them know it was beef not porcupine meat. I am 52 and still make them to this day. She got the recipe off a drive-in movie screen. Read More
(10)
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Rating: 3 stars
06/21/2003
I think the kids would like this but I agree with other reviewers it will need some seasoning! I would also try different soups eg chicken/mushroom maybe thick veggie. Would be nice with some grated cheese on top too. Depending on the audience I might put some more in the ball mix too maybe chopped onion or chillies. Probably a little grated garlic? Read More
(7)
Rating: 4 stars
02/08/2005
I give this 4 stars with some revisions as these would be so bland without some seasonings. I mix some minced onion garlic powder worchestshire a little chili powder and some salt and pepper into my meatballs. Into the sauce I put more worchestshire a little brown sugar some beef boullion a couple of tablespoons of wine vinegar or lemon juice and a secret ingredient - 1/2 tsp. ground cloves. I've also used tomato juice in the sauce with success. The sauce is a little sweet and sour. We too call these porcupine meatballs and we have them all the time. Read More
(7)
Rating: 4 stars
06/17/2005
This was very good...except I modified it a little. I cooked the rice first and instead of using tomato soup I used cream of mushroom. As per other reviewers I also added some seasonings (garlic paprika rosemary/thyme blend) and minced onion and green pepper. Read More
(7)