PORCUPINE MEATBALL SKILLET

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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.

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5 from 1 vote

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.

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