You only need 10 minutes of prep for these easy old-fashioned Porcupine Meatballs!
Servings 4 - 6 people (18 meatballs total)
- 1 lb. ground beef (I used 93% lean)
- ½ cup uncooked long grain white rice
- 1 egg, lightly beaten
- ¼ cup grated or finely minced onion
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried parsley flakes)
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 (10.75 oz) can condensed tomato soup, NOT diluted
- 1 soup can of water
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt and pepper. Shape into 1-inch balls.
Place the meatballs in the prepared baking dish.
In a small bowl, whisk together tomato soup and water. Pour soup mixture over the meatballs.
Cover and bake for 30 minutes. Remove cover and continue baking for 30 more minutes. At this point, the meatballs should be cooked through and the rice inside the meatballs should be tender. If the rice is still crunchy, cover loosely with foil and return to the oven for another 5-10 minutes (or until rice is done).
- I used 93% lean ground beef, which is a nice balance of fat to keep the meatballs juicy without leaving too much grease in the baking dish.
- Substitute with ground turkey or a "meatloaf mixture" of ground beef, pork and veal if you prefer.
- Can you freeze Porcupine Meatballs? Yes! This dish can be frozen before or after baking. Simply cover tightly and freeze for up to 3 months.
- Serve the meatballs and tomato sauce over rice, pasta or mashed potatoes.
- I do not recommend substituting brown rice for the long grain white rice in this recipe. Brown rice requires a much longer cooking time.
Serving: 3meatballs with sauce | Calories: 208.7kcal | Carbohydrates: 19.4g | Protein: 17.6g | Fat: 6.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 77.7mg | Sodium: 530.2mg | Potassium: 313.7mg | Fiber: 0.5g | Sugar: 4.5g