Porcupine Meatballs II

Porcupine Meatballs II

Yvonne 0

"Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule."

Ingredients 45 m {{adjustedServings}} servings 462 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
  2. In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
  3. Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.
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Reviews 97

  1. 111 Ratings

Sheri Lee Brown Walters

I made mine in the oven with a few minor changes to this recipe. I substituted one small fresh chopped onion, added some garlic powder and an egg and used 2 cans of soup instead of one. I put the meatballs in a casserole dish and popped them in the oven at 350 degrees for one hour and they came out perfect.


My family gave these a 5+++++. These are easy to make I baked mine instead of doing them on the stove top. Bake them for 1 hr. But I did everything as the recipe called for. Served them with mashed potatoes like other veiwers sugjested and salad. Will be making them again. =) =)


I took some advice from other reviewers and added 1/2 c. breadcrumbs and an egg to help hold the meatballs together. To reduce the amount of grease in the sauce, use lean beef. Finally, there was definitely not enough sauce; I added a jar of spaghetti sauce during the last five minutes of simmering to add quantity and flavor. Overall, good stuff!