Porcupine Meatballs III

    (76)
    45 mins

    These tangy meatballs are fun to make, and kids love them!


    56 people made this

    Ingredients
    Makes: 4 servings

    • 1 (10.75 ounce) can condensed tomato soup
    • 455 g ground beef
    • 95 g uncooked instant rice
    • 1 egg, slightly beaten
    • 40 g minced onion
    • 1 teaspoon salt
    • 2 tablespoons shortening
    • 1 clove garlic, minced
    • 1 teaspoon prepared mustard

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
    2. In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
    3. Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

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    Reviews and ratings
    Global ratings:
    (76)

    Reviews in English (59)

    by
    78

    Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing!  -  09 Jan 2008  (Review from Allrecipes US | Canada)

    by
    71

    I've been making these for a few years now -- this recipe is one of my regulars. The whole family likes them! I add one tsp of Worcestershire and also a dollop of jarred garlic (mixing them into the meat). Also, I typically use brown instant rice and after browning the meatballs in a small amount of olive oil (no shortening), I pop 'em into my crockpot! About 2 hours or so on low and they're perfect. Thanks for the recipe!  -  04 Feb 2009  (Review from Allrecipes US | Canada)

    by
    35

    Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce.  -  27 Jun 2003  (Review from Allrecipes US | Canada)

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