Updated Porcupine Meatballs

Patty Sandifer Baskin


I love porcupine meatballs but I have always made them the old fashioned way with regular rice and cooked in tomato soup. Saw this recipe on a site and twerked it a little to my liking.
The pan sauce was an afterthought and the picture I took isn't the best. I was on a time crunch and didn't brown the meatballs but they were delicious.
I would also consider using pork sausage in these as well.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


How to Make Updated Porcupine Meatballs


  1. Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
  2. Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
  3. Brown meatballs in skillet and transfer to baking dish.At this point, save the skillet with the drippings for later. I have a clay pot that I use to make meatballs and baked beans in.
  4. Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
  5. Cover dish and bake in oven for 45 minutes to 1 hour depending on size of meatballs, until meatballs are done and rice is done.
  6. Take some of the broth left after removing meatballs and deglaze your pan that the meatballs were browned in and let it reduce to make a delicious pan sauce.

Printable Recipe Card

About Updated Porcupine Meatballs

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: American

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