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updated porcupine meatballs

Recipe by
Patty Sandifer Baskin
Walterboro, SC

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.

prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For updated porcupine meatballs

  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 2 box
    beef flavored rice a roni
  • 2

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.

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