Porcupine Meatballs. They are so-named because once cooked the rice sticks out of the meatball. Then bake, cook in slow cooker or Instant Pot, or freeze for later. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now!
Pork, Ground, Frozen by the US Department of Agriculture, public domain government resource—original source of recipe.
Serve with crusty bread and green salad on the side.
Ground beef, black pepper, rice, soup, cream of tomato, onions, water, salt, milk.
You can have Porcupine Meatballs using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Porcupine Meatballs
- Prepare 1 lb of ground beef.
- Prepare 1 cup of instant rice.
- You need 1 of each egg.
- You need 1 can of cream of mushroom soup.
- You need 1 dash of salt.
- You need 1 dash of pepper.
- Prepare 1/2 of small onion.
Mix well the ground beef, rice, onion, salt and pepper. Wet hands and form mini-loaves (about the size that fits in both cupped hands).
Porcupine Meatballs instructions
- Finely chop the onions.
- Slightly beat the egg.
- Mix all the Ingredients. Only use 1 tablespoon of the soup at this point..
- Make into meatball (whatever size you want).
- Brown the meatballs both sides to hold the shape.
- Mix the remaining cream soup with milk or water. Place meatballs into sause and simmer for 15 mins..
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