Porcupine Meatballs

Ready to Eat Porcupine Meatballs

Porcupine Meatballs with Potatoes and Broccoli

Porcupine Meatballs (or as I like to call them: Porkies)

Before you turn away from these porcupine meatballs, I just want to inform you that the meat is not actually from a porcupine!  These meatballs are stuffed with hamburger, onion, and rice, and when you cook them, the rice puffs, turning each meatball into a porcupine.  I grew up on these meatballs, and they are absolutely one of my favorites!  They are comfort food to the max, and I guarantee you and your family will love them.  Here are some of my favorite tips when making these Porkies.

1. Mix the ingredients for the meatballs in a gallon Ziplock bag.  Just dump the meatball ingredients in, zip the bag, and move the ingredients around - easy and clean!  It makes it simple to mix in the rice and onion, and when you are done, you can just toss the bag.

2. Once the meatball mixture is lightly mixed, use a cookie scoop to scoop out the meatballs from the Ziplock.  Straight into the sauce they go!

3. Cook the meatballs in a dish with a lid.  They need to be covered while they cook!

4. Serve the Porkies with potatoes, broccoli, a salad, or anything you prefer!  I love to dip them in ketchup!

I hope you enjoy!  Recipe below!

Porcupine Meatballs Before Cooked in the Oven

Porcupine Meatballs Ready to Go into the Oven

Cooked Porcupine Meatballs

Porcupine Meatballs

Yield: 6

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 lb. lean ground beef
• 1/2 c. uncooked white rice - rinsed
• 1/4 c. chopped onion
• 1/4 c. water
• 1 tsp. salt
• dash of pepper
• 1 can condensed tomato soup
• 1/2 tsp. chili powder
• 1/2 c. water

Instructions

1. Preheat oven to 350 degrees F.
2. In a dish with a lid, combine tomato soup, chili powder, and 1/2 c. water. Whisk together.
3. In a gallon ziplock bag, add ground beef, rinsed rice, chopped onion, water, salt, and pepper. Zip the bag shut and shake/move the bag until ingredients are mixed. Careful to not overwork the hamburger so that the meatballs remain light instead of dense and tightly packed.
4. Once the meat is mixed, use a cookie scoop and scoop out the meatballs. Place directly into the sauce.
5. Cover and cook at 350 for 60 minutes.
6. Serve with ketchup and your favorite sides (My favs are broccoli and potatoes!) Enjoy!

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**Recipe adapted from the Lion House Cookbook