How to Make Cream of Mushroom Porcupine Meatballs


Porcupine meatballs are a hearty and flavorful dish that will have your whole family coming back for seconds. The meatballs are easy to make with some basic ingredients, including that all-purpose sauce, cream of mushroom soup. Porpupine meatballs are versatile and go well with any vegetable dish. You can also experiment with different ingredients to make them spicier and even more flavorful.

Things You'll Need

  • 1 pound ground beef, thawed
  • 2/3 cup uncooked rice, divided
  • 2 10.75 oz. cans cream of mushroom soup
  • 1/2 cup milk
  • 1 garlic clove, minced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 1 egg
  • 1 teaspoon pepper
  • 1 teaspoon garlic salt
  • Mixing bowl
  • Frying pan
  • Spoon
  • Mix the hamburger, 1/3 cup of rice, onion, garlic clove, salt, pepper and egg together in a mixing bowl.

  • Stir the soup, the milk, garlic salt and parsley in the frying pan over medium heat.

  • Form the meat mixture into balls that are slightly larger than golf balls.

  • Place the meatballs into the soup in the frying pan.

  • Roll the meatballs to brown on all sides.

  • Cover the frying pan and cook over low heat for 10 minutes.

  • Stir the remaining 1/3 cup rice directly into the soup, stirring occasionally.

  • Cover the frying pan again and cook over low heat for 20 minutes or until the rice in the meatballs is tender.

Tips & Warnings

  • You can always add more or less of the spices in the ingredients or get creative and add some other spices.
  • Make sure you stir the rice occasionally in Step 7. The rice will burn to the bottom of the pan if you don't.

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  • Gail Johnson; Mandan, North Dakota
  • Photo Credit ground beef image by Julianna Olah from
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