Porcupine meatballs made with tomato soup are a simple, comforting family favorite. Ground beef and instant rice are combined, formed into meatballs, browned, and baked in a tangy tomato-soup sauce. Ready in under an hour and perfect served over white rice for an easy weeknight meal.
Why You’ll Love Porcupine Meatballs
Porcupine meatballs are a nostalgic, family-friendly dish that works especially well on busy nights. This version—featuring condensed tomato soup—was a favorite growing up in my husband Justin’s family, and it quickly earned a place in our regular dinner rotation. The combination of seasoned ground beef, instant rice, and a simple tomato-based sauce creates a comforting, homey meal everyone seems to enjoy.
- Ready to prep in about 10 minutes
- Comforting, nostalgic flavors
- Family-tested and kid-approved
- Simple enough for kids to help assemble
- Perfect for busy weeknights
Ingredient Information and Substitutions
- Ground beef: A lean 90/10 blend works well to keep the meatballs from becoming overly greasy. You can use a higher-fat mix for more richness, but expect extra drippings.
- Instant white rice: Instant rice is key here because it softens as the meatballs bake. The bits of rice poking through give the meatballs their “porcupine” appearance.
- Condensed tomato soup: This is used both in the meatball mixture and the sauce for a smooth, slightly sweet tomato flavor.
- Worcestershire sauce: Adds a subtle umami boost to both the meatballs and the sauce.
- Dried minced onion: Adds texture and savory depth without extra prep.
- Egg: Acts as the binder that keeps the meatballs together. For an egg-free option, try a flaxseed “egg” substitute.
- Seasonings: Kosher salt, black pepper, and a bit of onion powder in the sauce are all you need for a balanced flavor.
How to Make the Meatball and Rice Recipe
Step 1 – Mix the meatball ingredients.
In a large bowl, combine the ground beef, instant white rice, ½ can of condensed tomato soup, dried minced onions, Worcestershire sauce, egg, kosher salt, and black pepper. Mix by hand until just combined—avoid overworking the meat so the meatballs stay tender.
Step 2 – Form and brown the meatballs.
Shape the mixture into balls slightly larger than a golf ball. Brown them in a skillet over medium-high heat, turning so all sides develop color. Work in batches to avoid overcrowding. Transfer browned meatballs to a 9″x13″ baking pan.
Step 3 – Make the sauce.
Whisk together the remaining condensed tomato soup, Worcestershire sauce, onion powder, salt, pepper, and ½ can of water (or the amount called for in your recipe) until smooth. Pour the sauce evenly over the meatballs in the baking dish.
Step 4 – Bake and serve.
Bake at 400°F for about 30 minutes, uncovered, until the meatballs are cooked through. Serve hot over a bed of white rice.
Frequently Asked Questions
Classic porcupine meatballs are made from ground beef, instant rice, an egg, condensed tomato soup, and a few seasonings. The rice grains that stick out resemble a porcupine’s quills, which likely inspired the name.
If meatballs crumble, it’s usually because they lack a binder. The egg in this recipe helps hold the mixture together. For an egg-free alternative, use a flaxseed “egg” or another binder.
You can substitute instant brown rice, but brown rice typically needs more cooking time. Increase the baking time slightly (about 5–10 minutes) and add a little extra liquid to the sauce so the rice fully softens.
Browning is optional but recommended. It develops deeper flavor and a more appealing texture. If you skip browning, bake until the internal temperature reaches 165°F and add a few extra minutes to the bake time.
Tips for Success
- For saucier meatballs: Add an extra can of condensed tomato soup to increase sauce volume.
- Don’t overwork the meat: Mixing too much makes the meatballs dense and tough.
- Chill before forming: Refrigerating the mixture for 15–30 minutes helps it hold together while shaping and browning.
- Don’t crowd the pan: Brown in batches so the meatballs sear instead of steam.
- Make ahead: The meatball mixture can be prepared and refrigerated up to 24 hours before shaping and cooking.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently in the oven, microwave, or on the stovetop until warmed through.
What to Serve With Porcupine Meatballs
Porcupine meatballs served over white rice make a complete meal. Pair them with roasted or sautéed vegetables, a simple salad, or creamy mashed potatoes to round out the plate.
More Meatball Recipes to Try
-
Slow Cooker BBQ Meatballs
-
Greek Baked Turkey Meatballs
-
Swedish Meatballs and Noodles
-
Asian Soup with Cabbage and Meatballs
If you try this recipe, please leave a rating and comment to let us know how it turned out!
Porcupine Meatballs With Tomato Soup Recipe
Equipment
- Skillet
- Mixing bowl
- Measuring cups and spoons
- Can opener
- Wooden spoon
- Whisk
Ingredients
Meatballs:
- 1 pound 90/10 ground beef
- 1 cup instant white rice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons dried minced onions
- 1 teaspoon Worcestershire sauce
- 1 large egg
Sauce
- 43 ounces condensed tomato soup (about 4 cans), divided
- 1/2 can water
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F. In a large bowl, mix beef, instant rice, 1 teaspoon kosher salt, 1/4 teaspoon pepper, dried minced onions, 1 teaspoon Worcestershire sauce, egg, and 1/2 can tomato soup until just combined.
- Shape the mixture into balls slightly larger than a golf ball.
- Brown the meatballs on all sides in a large skillet over medium-high heat, working in batches so you don’t overcrowd the pan.
- Transfer browned meatballs to a 9″x13″ baking pan.
- In a bowl, whisk together the remaining tomato soup, 1/2 can water, onion powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour over the meatballs.
- Bake uncovered for 30 minutes. Serve over white rice.
Notes
- If you like more sauce, add an extra can of condensed tomato soup.
- Avoid overmixing the meat for more tender meatballs.
- Chill the mixture briefly before shaping to make handling easier.
- Brown in batches to ensure proper searing.
- You can prepare the mixture up to 24 hours ahead and refrigerate before shaping.
- Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently until warmed through.