PORCUPINE MEATBALL SKILLET

Porcupine meatball skillet is easy and delicious.

Porcupine Meatball Skillet

Porcupine meatball skillet is a twist on an old-fashioned recipe I made years ago.  This recipe is wonderful for a busy weeknight and your family will love it.  You can serve this skillet meal just as it is or over more rice or pasta.  It makes a great meatball sub, too.  The recipe could be doubled for a crowd.  It keeps for several days refrigerated and gets better with time.  My family loves these meatballs and can’t get enough of them.

Porcupine meatball skillet will quickly become a favorite.

1 pound ground beef

1/2 cup instant quick-cooking rice, uncooked

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

2 eggs

2 teaspoons Worcestershire sauce

2 tablespoons cooking oil

Combine all ingredients in a large bowl except cooking oil.  Mix with spoon and make into meatballs about the size of a golf ball.  I just use my hands to form the meatballs. You can make them a little smaller if you want. Heat oil and brown meatballs in a skillet.  Remove meatballs and drain. Add the meatballs back to the skillet and cover with sauce below.

Sauce:

1 (10.5 ounce) can tomato soup (do not dilute)

1 (8 ounce) can tomato sauce

3/4 cup water

Whisk together the soup, tomato sauce and water.  Pour over meatballs in skillet.  Cover and simmer for 30 to 40 minutes.  I make 12 meatballs from 1 pound of hamburger.  Enjoy!

Note:  I sprinkle dried parsley over the dish before serving.  You can add other spices such as oregano, basil, etc. to the recipe but my family likes them as stated above. If you use regular rice in the meatballs instead of instant, cook the rice first.

Print Recipe
4.8 from 5 votes

Porcupine Meatball Skillet

This skillet meal will quickly become a family favorite. It's perfect for a weeknight dinner.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Porcupine Meatball Skillet
Servings: 4 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 pound ground beef
  • 1/2 cup instant quick-cooking rice uncooked
  • 1/3 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons cooking oil

Sauce Ingredients

  • 1 10.5 ounce can tomato soup (do not dilute)
  • 1 8 ounce can tomato sauce
  • 3/4 cup water

Instructions

  • Combine all ingredients in a large bowl except cooking oil. Mix with spoon and make into meatballs about the size of a golf ball. I just use my hands to form the meatballs. You can make them a little smaller if you want. Heat oil and brown meatballs in a skillet. Remove meatballs and drain. Add the meatballs back to the skillet and cover with sauce below.

Sauce Directions:

  • Whisk together the soup, tomato sauce and water. Pour over meatballs in skillet. Cover and simmer for 30 to 40 minutes. I make 12 meatballs from 1 pound of hamburger.

Notes

I sprinkle dried parsley over the dish before serving. You can add other spices such as oregano, basil, etc. to the recipe but my family likes them as stated above. If you use regular rice in the meatballs instead of instant, cook the rice first.

Don’t forget to pin porcupine meatball skillet.

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10 Comments

  1. My mom has made a very similar recipe for years. Just plain meatballs with no rice but stirs in a cup of sour cream to the sauce right before serving. We always has it with egg noodles!5 stars

  2. I made these meatballs on Monday.. They were delicious.. I did add some Oregano and Italian herbs to the mixture, but very little. I added, just a little, Worcestershire sauce and herbs to the sauce. I was concerned my husband wouldn’t enjoy this meal , but he truly did. It was so tasty.. I will definitely make again and it is just so easy.. I prepared ahead of time and put everything together when ready to get our dinner ready.. Thank you for this recipe.. Even over here in Australia, we can enjoy Southern Cooking.. (I’m originally from NYS so never a Southerner. Well, now that I live in the Southern Hemisphere, I sort of am.. ha ha )5 stars

  3. My granma and then my mother used to make ‘porkypine’ balls for us as we were growing up. But I remember the rice sticking out all over the balls, hence the name. My little brothers and I really liked them plain, with potatoes and salad on the side, instead of in a sauce. But I don’t see any ‘porkypines’ sticking out of these.
    Granma and Mother are both gone now and I can’t ask them, so I’m asking you. Hope you know the answer!
    Thank you so much for all your GREAT recipes. They not only bring back many memories but are also creating new ones with my great grandchildren!
    No stars as I haven’t tried them yet. It just slays me how people make so many changes that the dish (whatever it might be) is completely different and then rate it, though they didn’t end up making the recipe they are supposedly rating. They end up rating their own recipe. Oh well, ‘life goes on, whether we want it to, or not’.

    1. Hi Cheryl, your mother probably used more rice in her recipe, which is why you could see it more. Hope that helps. Thanks so much!!

  4. I have never made these but definitely will. How do you serve them. Over rice or just as they are with other veggies. Thanks, G

    1. From the recipe “You can serve this skillet meal just as it is or over more rice or pasta”

  5. This is one of my new favorite recipes!! Absolutely delicious! My family loved it. I always come to this website for great recipes. Your magazine is wonderful too. ❤️❤️5 stars

  6. I’ve never had this before and I cooked it tonight for the first time. It was so good my husband really enjoyed it for sure I will be making this again.4 stars

  7. All your recipes are so good (and I’ve tried a lot of them)! This is the basic recipe I’ve used for Porcupine Meatballs for years. My only changes are adding a bit of oregano to the meat and a scant tablespoon of sugar to the sauce. Your site is my very favorite for when I’m looking for good down-home comfort meals. Many of them are just what my maternal grandmother made and now I can reproduce them! Thank you!!!5 stars

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