Sometimes it’s all about a forgotten memory to get your cooking juices flowing so to speak. My Old Fashioned Porcupine Meatballs were truly a long-forgotten recipe. That is until recently I was served these deliciously easy meatballs.
My longtime friend, Suzanne and I love to cook together and have cooked together for years. It’s our thing when I’m in Ohio for a visit. Needless to say, her husband gets to be the taste tester and will always give us his true opinion.
When deciding what dinner was going to be, Suz mentioned her porcupine balls. I said go for it and brought my sister along. Oh, my goodness, for such a simple recipe, what comfort in each bite. To make the meal even better, Suz made scalloped potatoes and the pairing was magnificent.
Old Fashioned Porcupine Meatballs
For the past several months I’ve been going through some of my mom’s old recipes, so I had to dig for this one. I had so forgotten about these meatballs.
I was amazed to find that not much has changed with the ingredients for porcupine meatballs over the years. Just simple ingredients coming together to make an easy, tired-and-true recipe.
You can create your own version of this recipe, adding or omitting what you do and don’t like. The one thing that must remain is the long grain rice and tomato soup. That’s the classic.
While the meatballs are cooking the rice pokes through the meat giving them the look of porcupine quills. The tomato soup I would imagine was an ingredient in most pantries if you had kids. Using tomato sauce is not the same as each does taste different. I say stick with tomato soup for this recipe to keep it classic.
Have I made your mouth water or have you racing to the pantry and refrigerator? I know you love quick and easy and that’s what this porcupine meatball recipe is…and fantastic. Come on, let’s cook!
Old Fashioned Porcupine Meatballs
First, gather your ingredients, a large and medium bowl, and a large skillet with lid.
Second, in your large bowl, combine the ground beef, rice, onion, water, kosher salt, celery salt, black pepper, and garlic powder. Mix only until combined and not overmix.
Roll meat mixture into meatballs and place on a baking sheet. You can roll about 18 to 20 meatballs.
Meatballs are ready to cook, so heat oil in your skillet over medium-high heat. When oil is hot, add in meatballs and brown on all sides. Gently turn meatballs over to prevent breaking apart.
While meatballs are browning, in another bowl, combine tomato soup and cream mixed with a can of water.
Last, pour tomato mixture over meatballs and stir to cover all meatballs. Place lid on skillet and reduce heat to low simmer. Cook for 1 hour and stir occasionally to prevent sticking.
That’s all there is to this old fashioned recipe with all the comforting flavors of homemade.
A little reminder to use lean ground beef like 90/10. The 80/20 ground is fine for burgers, but the fat content is a bit much in this recipe for porcupine meatballs. We have a choice now when there was no difference or choices long ago. Also, I used basmati because I use it quite often. Use your favorite long grain rice with no problem.
Old Fashioned Porcupine Meatballs
I’m sure there are other recipes for porcupine meatballs out there. However, if you’re wondering if this recipe really works and tastes as amazing as I do. You’ve got to make this recipe for yourself and your family. They’ll think you took hours when it only takes 1 hour.
If you’re a newcomer to this much beloved recipe, check your ingredients and get to cooking. Not much effort or time goes into making this recipe. That means a really good meal is about to be served.
Should you be serving kids, you have found their new favorite. Keep this recipe handy because I know not a kid that doesn’t love these meatballs.
Most of all, in writing and sharing this recipe with you, this shows how many memories we have surrounding food. Whether as a kid or adult, those recipes are treasures and sure to put a smile on many faces for years to come. Thank you Suz for a forgotten memory!
Old Fashioned Porcupine Meatballs
If you make this recipe, like or message me below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden. Enjoy!
Old Fashioned Porcupine Meatballs
1.25-pounds lean ground beef (90/10)
1/2 cup uncooked Basmati or other long grain rice
1/3 cup finely chopped onion
1/2 cup water
1 t. kosher salt
1/2 t. celery salt
1/2 t. freshly ground black pepper
1/4 t. garlic powder (can use 1 large clove, minced)
2 T. canola or olive oil
1 can (10¾ oz.) tomato soup
3 T. heavy cream added to can and fill can with water
In a large mixing bowl, combine ground beef, rice, onion, water, kosher salt, celery salt, black pepper and garlic powder. Try not to over mix.
Roll meat mixture into balls and place on a baking sheet.
Meanwhile, heat oil in a large skillet over medium-high heat.
Place meatballs in skillet and brown all sides. Gently turn meatballs as needed.
In another mixing bowl, add in tomato soup. Pour 3 T. heavy cream in can and fill the rest of can with water. Stir to mix ingredients into a sauce.
Once meatballs are all browned, pour in tomato soup mixture and stir to cover meatballs in sauce.
Reduce heat to low simmer, cover and cook for 1 hour. Stir occasionally to prevent sticking.
Turn off heat, stir meatballs and serve with your favorite sides.
Scalloped potatoes go great with porcupine meatballs. Enjoy!
Makes 18 to 20 meatballs.
Be First to Comment