Porcupine Balls

Pat Duran


Great recipe as a main dish with pasta or mashed potatoes, green beens and peach cobbler; or simply make small insert toothpicks as appetizers with sauce on the side. This is good with other ground meats as well. Chicken, pork or lamb.

★★★★★ 2 votes
6 servings
10 Min
25 Min
Stove Top


1 lb
lean ground beef or other meat
1/2 c
uncooked rice, not instant
2 Tbsp
bell green pepper, chopped
1 Tbsp
onion, chopped
1/4 tsp
black pepper
1 tsp
seasoned salt
10 oz
can tomato soup
1 c
evaporated milk or water
2 Tbsp
butter, melted

How to Make Porcupine Balls


  • 1Combine beef, rice,green pepper,onion,pepper and salt together thoroughly. Shape into the size balls you want to serve. Place in a heavy skillet;,sprayed with non stick canola oil. Brown well on all sides. Combine in a bowl the soup, milk and butter and pour over meatballs. Cook over high heat until steaming, then turn to low heat and simmer for about 25 minutes.
  • 2Note: You will want to make a bigger batch of these , they go fast and are excellent the next day and they freeze well after made.

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About Porcupine Balls

Main Ingredient: Beef
Regional Style: American
Hashtags: #Meatballs, #main