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These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, Phelps, Wisconsin
Nutritional Facts 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35
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Reviewed on Jan. 20, 2012 by Cherie Hill
I have been making this ever since it appeared in your magazine years ago. This is one of our most favorite meatball recipe. The only thing I do different is add a little onion powder to the meatballs and I usually add a 8oz. can of tomato sauce because we like extra sauce. We love it withashed potatoes or potatoes I put through my river. DELICIOUS!!! We love the leftovers too :-)
Reviewed on Dec. 13, 2011 by mrs.mark
Yum! My aunt makes something very similer to these, and I've always loved her's. These are good too.
Reviewed on Oct. 01, 2011 by knofflerrocks
An easy to fix favorite with great flavor. Usually have all the ingredients in the pantry so it's a good, quick, and easy workday meal at our house.
Reviewed on Sep. 01, 2011 by Sunny1978
While I think these would be fun for kids as the meatballs do take on a fun "spiky" porcupine look as you cook them, I only found them "ok" in taste. I think next time I would still make the meatballs with the rice but try a different recipe for the sauce.
Reviewed on Apr. 21, 2011 by lvstocook
I liked the recipe because I had everything on hand; it did not take special ingredients. My family loved it!
Reviewed on Feb. 18, 2011 by Selene K
This is tops in comfort food. I have to admit ,that the first time in my married life, I did not have tomato sauce on hand, so I used petite diced tomatoes I already had on hand. Ran them through the blender and it worked very well. These were even better (as many tomatoey recipes are) the next day as leftovers. Thanks so much. This is just what I was looking for.
Reviewed on Jan. 20, 2011 by senzascusa
I can't quite figure out what all the excitement is about this recipe. It was just okay. I would prefer meatballs without rice anyday and the sauce wasn't great. I would far prefer spaghetti sauce or sweet and sour or mushroom or just about anything else. Won't make this again, but glad I tried it.
Reviewed on Jan. 12, 2011 by marshelle
Have made these many times. Inexpensive, easy, and delicious! Usually serve them over mashed potatoes. I also usually double the sauce, but I like the sauce to be a little less sweet, so I don't double the brown sugar. It's a winner every time I serve it. Thanks for sharing this great recipe!
Reviewed on Jan. 09, 2011 by vickinboys
This is a very good recipe. The only change I made was to add cut up green peppers to the sauce and, since I was out of onions, I replaced them with 3 tablespoons of dried, minced onion. The dried onion added very nice flavor. This recipe will make an excellent stuffed peppers recipe as well.
Reviewed on Jan. 07, 2011 by togood
A good recipe. I didn't change a thing. These would even be good as a meatball sub with hot peppers and cheese. This is a keeper.
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