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My review
Porcupines
24
Tara
"These are great to make ahead of time and then freeze. We freeze them with mashed potatoes and corn as part of a homemade TV dinner."
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Ingredients
1 h 30 m servings 275Original recipe yields 5 servings
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Directions
{{model.addEditText}} Print- In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
- In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
- Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 377499 Ratings
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Most helpful positive review
5/28/2008
One important ingredient left out of this recipe is eggs, by adding an egg or two the meatballs will be less likely to fall apart. Also you don't have to use the oven to cook them. We'd just sim...
Most helpful critical review
8/21/2003
My daughter usually loves porcupine balls. I didn't have any tomato soup like I normally use though, so I decided to try this recipe. I prefer the soup, I think it has a better taste. I know ...
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5/28/2008
One important ingredient left out of this recipe is eggs, by adding an egg or two the meatballs will be less likely to fall apart. Also you don't have to use the oven to cook them. We'd just sim...
5/28/2008
Have used this recipe for years and love it. I always use canned mushroom soup instead of tomato. I never brown the meatballs just put them in dish and cover with sauce. Then cook 45 minutes cov...
5/28/2008
Porcupines was one of the first recipes I learned as a new bride, over 35 years ago. I believe the original recipe was like this one, but I have modified it to give it more flavor and "zing." ...
5/29/2008
This recipe originally came from the Betty Crocker recipe library, but the worcestershire sauce is left out. That is why is sauce is so bland. You must add 2 teaspoons full to the water/tomato...
8/21/2003
My daughter usually loves porcupine balls. I didn't have any tomato soup like I normally use though, so I decided to try this recipe. I prefer the soup, I think it has a better taste. I know ...
5/28/2008
Love this recipe with mashed potatoes and green beans!! I use leftover rice for this dish, because it just didn't get done if cooked in the lean meatballs. And you have to cover the dish with f...
9/7/2006
I have to tell you, I giggled all during dinner last night, my family gobbled this up!!! They only do that when I make spaghetti and meatballs. As for the recipe, it was fantastic! I double...
12/23/2006
We LOVED these. I did add an extra can of tomato sauce to cover the meatballs and added about a TBS or so of worcheshire sauce to that. I did find out the bigger meatballs that did not get all t...
11/29/2005
This was a great recipe. However, I just drained the fat off the pan and poured the tomato sauce right in and simmered it on the stove covered for about 40 minutes on medium low. I also used fre...