Creamy Porcupine Meatballs

Meatballs in a cast iron skillet
Kim Patrick P. Aguirre / Getty Images
  • 72 mins
  • Prep: 12 mins,
  • Cook: 60 mins
  • Yield: 4 servings

This porcupine meatballs recipe is a big favorite of many families, and so easy to make. This version is made with tomatoes, tomato sauce, and condensed cream of mushroom soup.

Serve porcupine meatballs with rice or potatoes for a tasty everyday meal.

See Also
Porcupine Meatballs With Chunky Tomato Sauce

What You'll Need

  • 1 1/2 pounds lean ground beef
  • 1 large onion, minced
  • 1 cup uncooked rice
  • salt and pepper to taste
  • garlic powder to taste
  • 1 can (14.5 ounces) tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 chopped green bell pepper

How to Make It

  1. In a large bowl, combine the ground beef, onion and rice.  Add salt, pepper and garlic powder. Mix well.
  2. Shape the meat mixture into 1 1/2-inch meatballs
  3. Heat the oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides.
  4. In a medium saucepan, combine the tomatoes, tomato sauce, chopped green bell pepper, and cream of mushroom soup. Bring to a boil; reduce heat and simmer for 5 minutes.
  1. Pour tomato sauce over porcupine meatballs in skillet and then bake at 350 F for 45 minutes to 1 hour or until meatballs are cooked through and sauce is thick.
  2. If skillet is not oven safe, transfer to a baking dish.

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Baked Porcupine Meatballs​

Nutritional Guidelines (per serving)
Calories 868
Total Fat 47 g
Saturated Fat 25 g
Unsaturated Fat 15 g
Cholesterol 235 mg
Sodium 259 mg
Carbohydrates 53 g
Dietary Fiber 5 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)