Search thousands of recipes reviewed by home cooks like you.

Hedgehogs

Hedgehogs

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Christie

Christie

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
  2. Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
  3. Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MTPURSE
46

MTPURSE

1/25/2004

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!!

Navy_Mommy
28

Navy_Mommy

1/25/2004

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.

ELIANDAL
21

ELIANDAL

7/18/2004

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.

Similar recipes

ADVERTISEMENT