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Porcupine Meatballs Recipe
Porcupine Meatballs Recipe photo by Taste of Home

Porcupine Meatballs Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 4-6 servings

Ingredients

  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce

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.

Directions

  1. In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35

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.

Reviews for Porcupine Meatballs

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 26, 2015

"Good recipe. Followed it exactly. Mixture was not holding together like I wanted so I did add an egg and some bread crumbs. That did the trick."

MY REVIEW
Reviewed Nov. 26, 2015

"I make these with milk instead of water, and omit the brown sugar. I brown them and put them in pressure cooker for 20 minutes. I got a pressure cooker 49 yrs ago so I could make these for my husband."

MY REVIEW
Reviewed Nov. 25, 2015

"Very similar to recipe from WWII using the rice to stretch the scarce meat."

MY REVIEW
Reviewed Nov. 17, 2015

"My mom used to make these back in the 70's. They are just as good as I remember."

MY REVIEW
Reviewed Nov. 16, 2015

"This is a family favorite for us, has been since it was published in the cookbook many moons ago! My teen kids and in-laws (when visiting) request it often. The only thing I do different is omit the brown sugar, sometimes. Thanks for the recipe!"

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