Porcupine Meatballs III

Porcupine Meatballs III

40 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
DKOSKO
Recipe by  DKOSKO

“These tangy meatballs are fun to make, and kids love them!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
  2. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
  3. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

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Reviews (40)

Rate This Recipe
COLLEY411
58

COLLEY411

Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing!

wendyMN
42

wendyMN

I've been making these for a few years now -- this recipe is one of my regulars. The whole family likes them! I add one tsp of Worcestershire and also a dollop of jarred garlic (mixing them into the meat). Also, I typically use brown instant rice and after browning the meatballs in a small amount of olive oil (no shortening), I pop 'em into my crockpot! About 2 hours or so on low and they're perfect. Thanks for the recipe!

Navy_Mommy
31

Navy_Mommy

Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

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BBQ Glazed Homemade Meatballs

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Porcupine Meatballs in Tomato Sauce