Real Recipes From Real Home Cooks ®

porcupine meatballs

(2 ratings)
Recipe by
Cathy Smith
Edgewater, FL

These meatballs are one of my family's favorite. I've been making them for 37 years and have always gotten rave reviews. Enjoy!

(2 ratings)
yield 8 to 10
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For porcupine meatballs

  • 1 lb
    ground chuck
  • 1 md
    onion (diced fine)
  • 1 c
    uncle ben's rice
  • 1
  • salt and pepper
  • 1 lg
    cream of mushroom soup
  • 1 sm
    cream of mushroom soup
  • 1
    envelope onion soup mix

How To Make porcupine meatballs

  • 1
    Spray a large skillet w/non stick cooking spray and heat to medium heat. I use a large electric skillet.
  • 2
    Mix ground chuck, onion, rice, egg, salt & pepper in a large bowl. Form walnut size meatballs and brown on all sides in skillet.
  • 3
    When completely brown, mix together cream of mushroom soup and onion soup mix. Pour over top of meatballs evenly, cover, reduce heat and simmer for 30 minutes, stirring occasionally and enjoy. We eat ours with either mashed potatoes or rice, a vegetable and rolls.
  • 4
    Note: If you don't have a large skillet, you can brown the meatballs and put them in a 9x13 greased baking dish and cover with the soup mixture. Bake for 30 minutes in a 350 degree oven.

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