Baked Ground Turkey Porcupine Meatballs

Baked Ground Turkey Porcupine Meatballs Recipe

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Diana Perry


My mom used to make porcupine meatballs in her pressure cooker. When I did not have a pressure cooker, I came up with this adaption by baking the meatballs.
Even though I've also reduced some of the fat and cholesterol these are still a huge favorite of my family and friends.
Family tradition is to serve these with mashed potatoes, and cream style corn, or if you're feeling ambitious, corn pudding.


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6 to 8
30 Min
1 Hr 30 Min


  • 2 lb
    lean ground turkey
  • 1/2 c
    uncooked long grain rice
  • 1/2 c
    egg beaters, or egg substitute
  • 1 medium
    onion, finely chopped
  • 1 tsp
    mrs. dash onion herb seasoning
  • ·
    sea salt & freshly ground pepper to taste
  • 2 can(s)
    campbell's healthy request cream of tomato soup
  • 1 Tbsp
    worcestershire sauce
  • 1 can(s)

How to Make Baked Ground Turkey Porcupine Meatballs


  1. Mix first 6 ingredients well; shape into 24 meatballs; put into a lightly sprayed 2 qt. baking dish. (I generally use a 9X13", or slightly larger glass dish)
  2. This is my "easy meatball assembly" trick:
    Cover your cutting board with wax, or parchment paper. Take the meatball mixture and shape into a long, thin rectangle; Use your knife to score the meat into even size portions; pinch off segments & roll well to form the meatballs; Place into greased pan.
  3. Preheat oven to 350 degrees
  4. Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
  5. Cover tightly with aluminum foil; bake for 1-1/2 hours, gently stirring 2 times during baking, making sure to tightly seal after each turn. If the meatballs are well covered, I skip stirring or turning them.
  6. If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.

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