Porcupine Meatballs

Porcupine Meatballs

This may be an old-fashioned meatball recipe, but it is filled with vibrant flavors. Passed from one generation to another, this vintage recipe is now four generations old and still rocking!

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes


¼ cup ketchup

⅓ cup onion, finely chopped

1 pound ground beef

½ cup uncooked white rice

1 large egg, lightly beaten

¼ teaspoon black pepper

1 teaspoon dried Italian seasoning

¼ teaspoon celery salt

1 teaspoon salt

½ teaspoon garlic powder


2 teaspoons Worcestershire sauce

1 can condensed cream of tomato soup

1 cup water


1–2 tablespoons flat-leaf parsley, chopped

1½ cups cheddar cheese, shredded


Combine all of the meatball ingredients in a medium-large bowl. Shape into around 20 meatballs.

Combine all the sauce ingredients in another bowl.

Heat the sauce over medium heat in a medium saucepan or skillet.

Add the meatballs and stir-cook until the mixture boils.

Cover and simmer over low heat for about 15 minutes. Stir the mixture and simmer for 20–25 minutes more until cooked well.

Serve warm.




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