Last updated on June 30th, 2018 at 10:43 am
These classic Porcupine Meatballs are hearty, delicious, super easy to make and the perfect home cooked meal. Can you guess how this recipe got its name?
Welcome to Monday Meatball Mania! I’m a week late for our regular Monday Meatball Mania which usually happens on the last Monday of every month, but better late than never. If you’ve just stumbled upon this post and are wondering what this Meatball Mania is all about, let me fill you in.
I started this Meatball-a-thon in January with my friend Nagi from RecipeTin Eats. The rules are simple, one meatball recipe every last Monday of every month, and that’s it as far as rules go. Whatever crazy and tasty meatball concoctions we come up with, we’ll share with you. Anything goes.
Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit.
You’re probably wondering what porcupine meatballs are and what that secret ingredient is. Well let me put your mind at ease and tell you that there is no porcupine meat here at all. The secret ingredient is the long grain rice. As the rice cooks in the meatballs, it will stick out all over like quills, making them look like little porcupines. I know, it’s too cool and trust me, it works.
But first of all, I would like to thank Laura, one of my dear readers who was kind enough to send me this recipe. She’s been reading all my Monday Meatball Mania posts and asked me if I had heard of porcupine meatballs. I had but never tried them, so she gave me her recipe. See, this is why I love you guys, you really are a great group of people and I really love it when I hear from each and every one of you, especially when you share your recipes with me. So Laura, thank you again!
I’m so glad I tried these meatballs, they really are so much fun to make and they look so cool. Definitely a great conversation piece, if you’re making these for guests. I also love that sauce, it really is only 2 ingredients, tomato soup and water but it really does make the meatballs tender and gives them a great flavor. Laura mentioned she serves these with mashed potatoes and creamed corn. I only made some mashed potatoes, but I’m sure some creamed corn would have been fabulous here.
I think these would also be great over spaghetti because there is plenty of sauce, but I must admit that mashed potatoes and meatballs are one of my all time favorite comfort foods.
If you love meatballs, try out my recipe for Moroccan Meatballs!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 2 cans condensed tomato soup (10.75 oz cans)
- 2 cans water (use soup can to measure)
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- Preheat your oven to 350 F degrees.
- In a large bowl add the meatball ingredients, and mix well using your clean hands. The mixture will be quite soft and loose, but they will cook into firm meatballs.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 30 meatballs. Drizzle the olive oil in a 9x13 inch casserole dish then place the meatballs in the dish.
- In another large bowl mix the soup and water together, then pour over the meatballs. Sprinkle with chopped parsley and cover with aluminum foil.
- Bake covered for 35 minutes then remove the foil and cook for another 30-35 minutes, or until the rice pokes through the meatballs.
- Serve with mashed potatoes and enjoy!
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