Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

porcupine meatballs and rice casserole

JenniferMcLemore avatar
Recipe by
Jennifer McLemore
@JenniferMcLemore
Schenectady, NY

My mom used to make Porcupine Balls when I was a kid. I scoured the internet and only found those done in a frying pan without a rice layer. The rice was my favorite part. I have played around with it ( since my mom is now dead and never wrote it down). I think I have found the easiest way to make this. Serves up great with green beans or a salad. Don't feel shy about adding your own spices to the sauce or meatballs. You can also add a can of chopped tomatoes to the sauce before pouring over casserole. It looks crazy soupy, but will bake up nice and firm in the end! Enjoy!

yield 6 and freezes nicely
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For porcupine meatballs and rice casserole

  • 1 lb
    lean ground beef
  • 1 lb
    ground pork
  • 1/2 c
    minute rice
  • 2 Tbsp
    dry onion soup mix
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    italian seasoning dry
  • 1/2 c
    milk or water
  • 1 can
    14 oz tomato sauce/ same amt water
  • 1 can
    tomato soup/same amt water
  • 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
    brown sugar
  • 2 c
    minute rice
  • 1 tsp
    basil, garlic, oregano, salt and pepper to taste

How To Make porcupine meatballs and rice casserole

  • 1
    Mix first seven ingredients and roll into 1 1/2 inch balls. should yield about 24-28 meatballs. Set aside
  • 2
    Mix tomato sauce, soup and water in large bowl. Add Worcestershire sauce, spices ( as desired) and brown sugar.
  • 3
    Spray a 9 x 13 dish with vegetable spray and pour 2 cups minute rice in bottom. Pour half of sauce over rice. Top with meatballs and pour remaining sauce over top. Seal with foil and bake at 350 for approx 45 mins. Remove foil and allow to bake until rice is cooked and meatballs are brown. Do not worry about too much liquid! It cooks in nicely. In fact if desired you can use two 14 oz cans of tomato sauce in place of the soup and same amount of water. It is a bit more moist. Quite interchangeable. I have also used all tomato soup. My family prefers it with a combination.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT