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Porcupine beef balls

Beef and rice meatballs!
Beef and rice meatballs!

To prepare these porcupine beef balls two recipes are included. The ground beef balls and the tomato soup sauce are outlined separately. Finally brought all together with uncooked rice, onion and spices to create meatballs that look similar to mini porcupines. This will be an interesting main course presentation that will soon be dinner.

What a cute way to combine meat, vegetables and a staple like rice together to surprise the family with. A delicious dish that is healthy, filling and not having anyone raid the refrigerator an hour later.

Tomato soup sauce recipe


  • 1 tablespoons of butter
  • ¼ cup of chopped celery
  • ¼ cup of chopped green pepper
  • 2 tablespoons of chopped onion
  • 1/3 cup of water
  • 1 ½ cups of condensed tomato soup
  • 2 tablespoons of lemon juice
  • 1 teaspoon of Worcestershire sauce
  • 2 tablespoons of brown sugar
  • 1 teaspoon of dry mustard
  • ½ teaspoon of salt
  • 1/8 teaspoon of pepper


  1. Melt butter in a medium sized frying pan.
  2. Add the celery, pepper and onion and cook until all the vegetables are tender.
  3. Remove frying pan from stove.
  4. Then add the remaining ingredients and stir into the vegetables.
  5. Return the frying pan to the stove and set the flame to simmer.
  6. Allow to cook uncovered for 5-7 minutes till the entire mixture is heated well.
  7. Turn the stove off and start working on the meatballs.

Porcupine beef ball recipe


  1. 1 pound of ground beef
  2. ½ cup of uncooked rice
  3. ¼ cup of onion, minced
  4. 1 teaspoon of salt
  5. 1/8 teaspoon of pepper


Combine all ingredients and shape into 1 ½ inch balls.

Place the meatballs in a baking pan or oven resistant casserole dish.

Pour the tomato sauce over the meatballs.

Cover the baking dish and bake for 1 hour or until the rice is cooked through. (Some of the rice will poke through the meatballs. To test for doneness pinch a grain of rice between fingers to see if they are tender enough.)

Place baking pan on a trivet at the dining table or carefully transfer porcupine meat balls to a serving platter.



  • A sprinkling of chopped fresh parsley on top will provide a nice garnish.
  • A can of mushroom soup can be substituted for the tomato soup.
  • This is a great meal for those who enjoy the flavor of stuffed peppers without eating an entire green pepper.

Copyright 2011 Beverly Mucha / All Rights Reserved


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