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A close-up of porcupine meatballs in tomato soup served over white rice. One meatball is cut in half, showing the inside texture, and the dish is garnished with chopped green herbs. A bowl of plain rice is in the background.

Easy Porcupine Meatballs in Tomato Soup

Melissa Griffiths
These Porcupine Meatballs in Tomato Soup combine tender beef meatballs mixed with rice in a rich tomato broth. This one-pan recipe creates a hearty comfort meal that's easy to make!
4.47 from 15 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 415 kcal

Ingredients
  

  • 1 pound ground beef
  • ½ cup uncooked white rice (long grain)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon packed light brown sugar
  • ½ cup diced onion
  • 1 egg
  • 1 cup water
  • ½ cup beef broth ((you can substitute with water))
  • 1 can condensed tomato soup ((10.75 oz ))

Instructions
 

  • In a large mixing bowl, mix the ground beef, white rice, garlic powder, onion powder, salt, ground black pepper, brown sugar, and diced onion. Mix well until blended.
  • Add the egg and mix until it is incorporated into the mixture.
  • Using a medium size cookie scoop, scoop the meat mixture into balls.
  • Roll in the palm of your hands and place on a plate.
  • Preheat the oven to 350 degrees F.
  • Warm an oven-proof skillet on medium heat and brown the meatballs for 2 minutes on each side, adding oil if needed to keep the meat from sticking.
  • In a separate bowl, whisk together water, beef broth, and tomato soup.
  • Once the meatballs are browned, pour the soup mixture over the meatballs.
  • Bake covered for 30 minutes.
  • Uncover and use a spoon to baste the sauce over the meatballs. Cook for an additional 20-25 minutes or until the meatballs are cooked with an internal temperature of 165 degrees F.
  • Serve over cooked rice with a vegetable side dish!

Notes

Recipe Substitutions & Variations: 
  • Substitute an equal amount of tomato sauce for the tomato soup if needed. You'll want to add more seasonings if using plain tomato sauce.
  • Customize your tomato-based sauce with additional herbs and spices like basil, oregano, or garlic powder to match your family's preferences.
  • Porcupine meatballs can be cooked in a slow cooker, assemble the meatballs and sauce, then cook on low for 6-8 hours or high for 3-4 hours.
Make-Ahead Prep:
  • This dish can be prepped through browning the meatballs and then stored in the fridge for up to 4 days.
Cooking Cues:
  • The meatballs are done when they reach an internal temperature of 160°F (71°C). The rice should also be tender, and the meatballs should be firm to the touch.
Storage & Reheating:
  • Store leftover porcupine meatballs in the refrigerator for up to 4 days in a covered container. You can also freeze uncooked meatballs in a freezer-safe bag for up to 3 months.
  • Reheat leftovers in a pan with a hint of water to create moisture for 3 to 4 minutes or until heated through, or warm in the oven in a covered dish.
 

Nutrition

Serving: 1 of 4 servingsCalories: 415kcalCarbohydrates: 25gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 792mgPotassium: 416mgFiber: 1gSugar: 4gVitamin A: 62IUVitamin C: 2mgCalcium: 48mgIron: 3mg
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