Porcupine Meatballs
A classic comfort food dish featuring savory ground beef meatballs studded with rice. They are browned and then simmered in a simple, rich tomato soup sauce until tender and cooked through.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain celery and eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Meatballs
- 450 gground beef
- 1 cupinstant white rice, uncooked
- 50 gyellow onion, finely chopped
- 40 gcelery, finely chopped
- 1 pcsegg, large, lightly beaten
- 75 gcondensed tomato soup
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Sauce
- 1 tbspolive oil
- 230 gcondensed tomato soup
- 240 mlwater
Equipment
oven-safe skillet with lid · large bowl · whisk · cutting board · knife · oven · small bowl
The method
Step by step
- 1
Preheat your oven to 175°C (350°F).
About 5 min
- 2
In a large bowl, combine the ground beef, instant rice, onion, celery, egg, salt, pepper, and the portion of condensed soup for the meatballs.
About 3 min
Cook’s note: Using your hands is the best way to mix meatball ingredients.
- 3
Gently mix the ingredients until just combined, being careful not to overmix.
About 1 min
Cook’s note: Overmixing can make the final meatballs tough.
- 4
Shape the mixture into meatballs approximately 4cm (1.5 inches) in diameter.
About 6 min
Cook’s note: Wet your hands slightly to prevent the meat mixture from sticking.
- 5
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
About 2 min
- 6
Carefully place the meatballs in the hot skillet and sear them on all sides until browned, about 5-7 minutes.
About 7 min
Cook’s note: Don't overcrowd the pan; sear in batches if necessary for a better crust.
- 7
In a small bowl, whisk together the remaining condensed tomato soup and water, then pour the sauce over the browned meatballs in the skillet.
About 2 min
Cook’s note: If you seared in batches, make sure all meatballs are back in the skillet before adding the sauce.
- 8
Cover the skillet with a tight-fitting lid, transfer it to the preheated oven, and bake for 60 minutes.
About 1 hr
Cook’s note: The meatballs are done when cooked through and the rice grains have softened and popped out slightly.
- 9
Carefully remove from the oven and let the dish rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices in the meatballs to redistribute, making them more flavorful.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave until warmed through.
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