These old-fashioned porcupine meatballs with tomato soup are a nostalgic dinner made with ground beef and rice. Simmered on the stovetop until tender, they’re delicious served over rice.

For another cozy meatball dinner, try my Albondigas soup, meatballs and gravy or browse my meatball recipes.

Porcupine meatballs simmering in a white pot with tomato soup.

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Key Takeaways: Porcupine Meatballs with Tomato Sauce

  • Comfort food skillet meal. These old-fashioned porcupine meatballs combine ground beef and rice in a savory tomato soup sauce.
  • Tomato soup sauce. Condensed tomato soup, water, and Worcestershire sauce make a savory sauce for simmering.
  • Stovetop recipe. Brown the meatballs, then cover and simmer for 35 to 45 minutes, until the rice is tender.
  • Serve over rice. They’re also delicious with mashed potatoes or noodles.

Why I Love This Recipe

These porcupine meatballs are a cozy skillet dinner made with homemade meatballs simmered in a shortcut tomato soup. The rice cooks in the meatballs and dinner is ready in an hour.

This recipe was passed down from my mom and reminds me of the dinners she made when I was growing up. Now it’s one of my family’s favorites, and we love serving the tender meatballs over rice, cooked noodles, or mashed potatoes.

If you’re in the mood for another saucy meatball dinner, try my spaghetti and meatballs, meatball soup or honey garlic meatballs.

XO - Jamielyn
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These are the yummiest, easiest meal I make – with no complaints for all 4 kids!!

Melanie

Recipe Ingredients

Porcupine meatball ingredients on a marble countertop.

Find the full printable recipe with specific measurements below.

  • Beef: I prefer to use 80% lean ground beef so that the meatballs aren’t super greasy, but will still stay juicy and moist.
  • Rice: Uncooked long grain white rice adds great texture to the meatballs and gives them their “porcupine quills”. It’s added into the meat mixture dry and will get tender and fluffy as the meatballs cook in the sauce.
  • Egg: A whisked egg acts as the binder that holds the meatballs together.
  • Aromatics: You can’t have homemade meatballs without freshly chopped onion and minced garlic. Both add fresh and delicious flavor.
  • Spices and herbs: A simple sprinkle of salt and black pepper is all that’s needed to season these porcupine meatballs. I also love adding Italian flat leaf parsley into the meat mixture for extra flavor, but this is optional.
  • Sauce: A thick and rich tomato sauce made with a can of tomato soup mixed with water and Worcestershire sauce for some tang and umami flavor.

Variations

How to Make Porcupine Meatballs in Tomato Soup

Ground beef, uncooked rice, egg, onion, garlic, parsley, salt, and pepper in a bowl, ready to mix.

Step 1: In a bowl, combine meat, rice, egg, onion, garlic, salt, pepper and parsley. Stir just until combined, don’t over mix. Add 1-2 Tablespoons of water as needed to keep the mixture wet.

Formed raw porcupine meatballs in a white bowl.

Step 2: Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″ balls.

Porcupine meatballs simmering in tomato sauce in a skillet, with rice and parsley nearby.

Step 3: 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.

Porcupine meatballs in tomato sauce served over white rice and garnished with parsley.

Step 4: 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. We love to serve it over additional rice.

Expert Tips

  • Juicier meatballs. For super moist porcupine meatballs, use a mix of half ground beef and half pork. Pork is a bit more fatty, which creates a juicer texture.
  • Don’t over mix. This causes the beef to toughen up, so your meatballs won’t be as juicy and moist. Once the meat mixture is just combined, then stop mixing.
  • Add water. To keep the meat mixture wet and easy to form into balls, add 1-2 Tablespoons of water. If it still feels a little dry, add more so that it’s easier to handle.
  • Scooping. Use a medium cookie scoop to scoop out meatballs so that they all are evenly sized and cook uniformly in the pan.
Porcupine meatballs made with ground beef and rice simmered in tomato soup.

What to Serve With Porcupine Meatballs

Rice, potatoes, noodles, vegetables or a chopped salad all taste delicious served alongside this delicious porcupine meatball recipe. Finish it off with a homemade dinner roll or breadstick for the ultimate comfort meal.

Porcupine Meatballs with Tomato Soup FAQs

Why are they called porcupine meatballs?

As the meatballs cook, rice grains poke out of them, giving them a spiky look like porcupine quills.

What does the rice do in porcupine meatballs?

The rice adds texture and absorbs flavor from the sauce as it cooks.

Is the rice cooked or uncooked?

Use uncooked long-grain rice. It cooks inside the meatballs as they simmer in the sauce.

What sauce is best with porcupine meatballs?

A tomato-based sauce is a classic choice. This recipe uses condensed tomato soup, water, and Worcestershire sauce for a savory, tangy sauce.

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Porcupine meatballs with tomato sauce served over rice in a white bowl.

Craving more comfort food? Try this French onion meatball recipe, albondigas soup or this easy slow cooker beef stroganoff.

More Meatball Recipes

Porcupine meatballs made with ground beef and rice simmered in tomato soup.

Porcupine Meatballs

4.98 from 39 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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!
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Ingredients 

  • 1 ¼ pounds lean ground beef (can use 1/2 ground beef and 1/2 ground pork)
  • ⅓ cup long grain rice
  • 1 large egg , beaten
  • ¼ cup finely chopped onion , or 1 Tablespoon minced onion
  • 2 teaspoons minced garlic , or 1/2 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ½ 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
  • ½ Tablespoon Worcestershire sauce
  • 1 cup water

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

Instructions

  • In a large bowl, stir together the meat, rice, egg, onion, garlic, salt, pepper and parsley until just combined, being careful not to overmix. Add 1 to 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 all over. 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Sauce: Switch up the sauce with a gravy (similar to Swedish meatballs) or a roasted tomato sauce.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze: Freeze the formed, uncooked meatballs on a baking sheet until firm, about 1 hour. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then brown and simmer in the tomato soup sauce as directed until the rice is tender.

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.