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


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

How to Make Updated Porcupine Meatballs


  • 1Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
  • 2Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
  • 3Brown 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.
  • 4Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
  • 5Cover dish and bake in oven for 45 minutes to 1 hour depending on size of meatballs, until meatballs are done and rice is done.
  • 6Take 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