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Porcupine Meat Balls


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  • 2 eggs
  • 4-10.75 oz. cans tomato soup
  • 1/2 c. instant rice
  • 1/2 c. chopped onion
  • 2 tsp. onion salt
  • 1/2 tsp. black pepper
  • 2 lbs. lean ground beef
  • 1/2 c. Worcestershire sauce



Step 1

Lightly beat egg with a fork, then add a heaping T. of the soup and mix lightly. Mix in rice, onion, onion salt and pepper. Stir in ground beef and mix well. Form mixture into 1 1/2" meatballs. Cook meatballs in olive oil until brown on all sides. Combine remaining soup with Worcestershire sauce, stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20-30 minutes, stirring every few minutes.


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