RECIPE: Porcupine Meatballs!

One of the dinner staples in our house is Porcupine Meatballs, which my dad has been making since I was a child. I have heard of other people using a tomato-based sauce for their porcupine meatballs; but we’ve always had it using a mushroom soup and sour cream base. We always make double batches of sauce and rice to serve on the side.




  • 1 can 10 ounce cream of mushroom soup
  • 1 lb ground beef
  • 1 cup quick cook rice – uncooked
  • 1 egg, slightly beaten
  • 1 tsp onion flakes
  • 1/2 tsp salt
  • dash of pepper
  • 1/2 cup sour cream
  • 1 tsp paprika


  1. Preheat oven to 350 degrees
  2. Combine 1/3 cup soup, ground beef, uncooked rice, egg, onion, salt, and pepper together; mix thoroughly
  3. Form into meatballs and place in a casserole dish
  4. Bake for 30 minutes
  5. While baking, in a bowl combine the remaining soup along with the sour cream and paprika
  6. After 30 minutes, pour the sour cream mixture on top of the meatballs
  7. Return meatballs to the oven for an additional 30 minutes
  8. Serve with extra rice and sauce (2/3 can soup, 1/2 cup sour cream, and 1 tsp paprika)

Note that the recipe originally called for the meatballs to be browned in oil before baking. However, it’s easier and healthier to skip the frying and just bake them.