Zesty Porcupine Meatballs

    40 mins

    These meatballs are easy to make and a favorite around our house. Serve over hot rice.

    383 people made this

    Serves: 6 

    • 1 egg
    • 2 (10.75 ounce) cans condensed tomato soup
    • 1/4 cup instant rice
    • 1/4 cup chopped onion
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon onion salt
    • 1/4 teaspoon ground black pepper
    • 455 g lean ground beef
    • 1/4 cup Worcestershire sauce

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
    2. Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
    3. Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

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    Reviews in English (313)


    The first time I made this, I followed the recipe as is. It was good, but the meatballs were a bit dry and tough. I tried it a second time, but added half a can of the soup to the meat mixture, and baked the meatballs 40 minutes at 400 and then drained off the fat, and topped it off with the sauce and baked another 20 more minutes. The meatballs were very tender and my 11 month old son could eat them!  -  31 Jan 2003  (Review from Allrecipes US | Canada)


    I definitely thought this was 5 star hit!! I always like to prepare a recipe the first time exactly as it has been given. I prepared this recipe for dinner tonight and it was a hit, just as written and prepared. I enjoyed the fact that the ingredients required were things that are pretty much staple in the kitchen, nothing fancy, expensive, or hard to find. The ease of preparation and cooking were a *family friendly* combination that made this even more appealing. The ingredients combine to create an extremely tender, juicy meatball with wonderful flavor that is accentuated by the sauce. I loved how the worcestshire sauce zested up the tomatoe soup, it made a wonderful sauce. The rice was perfectly done inside the meatballs. As the contributor suggested I served with hot rice. It was a family pleasing hit. My picky 18 month old loved the meatballs which was something..she doesn't care for beef very much. However, she loved these meatballs. My equally picky husband isn't much for anything different and even he loved these. I would strongly suggest that anyone try this. And of course, because everyone has individual tastes and preferences you may want to may some adjustments, but please give it a try just as it is first. Thanks Michelle for such a wonderful recipe. This will be a keeper for our family!  -  17 Dec 2003  (Review from Allrecipes US | Canada)


    This was easy and tasted so good! I made the meatballs all one size by putting the meat mixture on a cutting board and the cutting the meat into squares. A great technique I learned from a friend. I also baked the meatballs in the oven instead of browning tham, I find it much esier.  -  22 Nov 2000  (Review from Allrecipes US | Canada)