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Easy Porcupine Meatballs with Tomato Soup

These easy porcupine meatballs are made with a delicious mixture of ground beef and rice cooked in a creamy tomato sauce made with tomato soup. Tender, moist and super flavorful!

Porcupine meatballs cooking in a white pot.
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Perfect Comfort Food Skillet Meal

Porcupine meatballs are one of my favorite skillet meals to make for dinner. They’re simple, delicious and ready in less than an hour. Some other stove top favorites are classic spaghetti and meat sauce, goulash, one pot burrito bowls, sloppy joes and chicken marsala.

Porcupine meatballs are a fun twist on the traditional meatball recipe, as they have rice cooked inside of them. They simmer in a creamy tomato soup sauce and are very easy to make. They’re tender, moist and super flavorful.

This recipe is passed down from my mom and reminds me of my childhood. She would usually make them once a month and we all loved them. Now they’re one of my family’s favorites and my kids eat them right up!

I love that these easy porcupine meatballs are ready in under an hour. They’re simple to prepare and taste so delicious served over a bed of rice, noodles or mashed potatoes. Yum!

Porcupine meatball ingredients on a marble countertop.

How to Make Porcupine Meatballs

Scroll down for the printable recipe.

  1. Combine meat mixture. In a bowl, combine meat, rice, egg, onion, garlic, salt and pepper. Stir just until combined, don’t over mix. Add 1-2 Tablespoons of water as needed to keep the mixture wet.
  2. Scoop and form meatballs. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″ balls.
  3. Add meatballs and sauce in skillet. Heat olive oil in a large skillet over medium-heat. Cook the meatballs about 2 minutes per side to lightly brown the outsides. Then pour in tomato soup, Worcestershire sauce and water.
  4. Simmer and cook. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.
The process of how to make porcupine meatballs in a 4 step collage.

What to Serve With

Porcupine meatballs simmering in marinara sauce.

Cooking Tips

  • For moister meatballs, use half ground beef and half ground pork.
  • Don’t over mix the meat mixture! Over mixing causes the meat to toughen up.
  • To keep the mixture wet and easy to form, add 1-2 Tablespoons of water.
  • Use a medium cookie scoop to scoop out meatballs so that they all are evenly sized.
  • Feel free to switch up the sauce. You can use a gravy (similar to Swedish meatballs) or a roasted tomato sauce.
Porcupine meatballs and rice in a white bowl.

Freezing Instructions

Another plus about this recipe is that it makes a great freezer meal! I’d recommend freezing the meatballs uncooked because the rice isn’t cooked when added to the meatball mixture, so it needs to simmer in the sauce in order to get tender.

To freeze: 

Form meat mixture into meatballs, then place on a baking sheet. Freeze for about 1 hour, or until meatballs have hardened. Transfer to a freezer bag or container and store in the freezer for up to 3 months.

To reheat: 

To thaw, place the bag or container in the fridge overnight. Then cook the meatballs in a large skillet over medium-heat, about 2 minutes per side to lightly brown the outsides. Pour in the tomato soup, Worcestershire sauce and water and bring to a simmer. Cover with lid and cook on medium-low heat for 35-45 minutes, until rice is tender.

More meatball recipes:

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porcupine meatballs in pan with tomato sauce and parsley

Porcupine Meatballs

5 from 8 votes
Author: Jamielyn Nye
These easy porcupine meatballs are made with a delicious mixture of ground beef and rice cooked in a creamy tomato sauce. Tender, moist and super flavorful!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6

Ingredients 

  • 1 1/4 pounds lean ground beef (can use half ground beef and half ground pork)
  • 1 large egg , beaten
  • 1/4 cup finely chopped onion , or 1 Tablespoon minced onion
  • 2 teaspoons minced garlic , or 1/2 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons finely chopped fresh Italian flat leaf parsley , optional
  • 1-2 Tablespoons olive oil
  • 1 (10-ounce) can tomato soup
  • 1/2 Tablespoon Worcestershire sauce
  • 1 cup water
  • 1/3 cup long grain rice

For serving: Fresh parsley, Rice, Mashed potatoes, or Cooked noodles

    Instructions

    • In a large bowl, stir together the meat, rice, egg, onion, garlic, salt, and pepper until just combined. Be careful not to overmix. Add 1-2 Tablespoons water, as needed to keep a wet mixture. 
    • Using a medium cookie scoop or spoon, scoop the meat and roll with hands to form into 1 1/2-inch  balls. 
    • In a large skillet over medium heat, add olive oil. When hot, add meatballs and cook 2 minutes per side or until lightly browned. Pour in the tomato soup, Worcestershire sauce, and water. Bring to a simmer and cover with a lid. Reduce heat to medium-low and cook 35 to 45 minutes, or until rice in the meatballs is tender.

    Notes

    Sauce: Switch up the sauce with a gravy (similar to Swedish meatballs) or a roasted tomato sauce.
    Freeze: After step 2, freeze raw meatballs about 1 hour, or until hardened. Transfer to a freezer bag or container and store in the freezer up to 3 months.
    Reheat: Thaw by placing the bag or container in the fridge overnight. Follow step 3. 

    Nutrition

    Serving: 4meatballs | Calories: 237kcal | Carbohydrates: 17g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 662mg | Potassium: 651mg | Fiber: 1g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 3mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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