Porcupine meatballs, those delightful little spheres of ground meat studded with rice, are a comforting classic. Baking them in a rich tomato soup creates a one-pan wonder that's both easy to make and incredibly flavorful. This recipe elevates the traditional dish, offering a unique and satisfying meal perfect for a chilly evening.
What are Porcupine Meatballs?
Porcupine meatballs get their name from the "quills" of rice sticking out from the meatball, resembling the quills of a porcupine. This addition not only adds texture and visual interest but also helps to keep the meatballs moist and tender during cooking. The rice absorbs the flavorful tomato soup, creating a delicious and hearty dish.
How to Make Porcupine Meatballs in Tomato Soup
This recipe simplifies the traditional method by baking everything together in one pan, minimizing cleanup and maximizing flavor.
Ingredients:
- 1 lb ground beef (or a blend of beef and pork)
- 1 cup uncooked long-grain rice
- 1/2 cup finely chopped onion
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 (28 ounce) cans of your favorite tomato soup
Instructions:
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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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Combine the ingredients: In a large bowl, gently combine the ground beef, uncooked rice, onion, Parmesan cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Avoid overmixing, as this can make the meatballs tough.
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Shape the meatballs: Roll the mixture into 1-inch meatballs.
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Arrange in the baking dish: Place the meatballs in the prepared baking dish.
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Pour over the tomato soup: Evenly pour both cans of tomato soup over the meatballs, ensuring they are mostly submerged.
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Bake: Bake for 45-60 minutes, or until the meatballs are cooked through and the rice is tender. The internal temperature of the meatballs should reach 165°F (74°C).
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Serve: Serve hot, optionally garnished with extra Parmesan cheese and fresh parsley.
What kind of rice should I use for porcupine meatballs?
Long-grain white rice is the most common and recommended type for porcupine meatballs. It cooks evenly and holds its shape well within the meatballs, providing a satisfying texture. While other types of rice could be used, they may result in a different texture or cooking time.
Can I make these meatballs ahead of time?
Yes! You can prepare the meatball mixture up to a day in advance and store it, covered, in the refrigerator. This allows you to assemble and bake the dish when you're ready, saving time on busy weeknights.
Can I use different types of soup?
While tomato soup is traditional and provides a rich, flavorful base, you can experiment with other soups. A creamy tomato soup would add richness, while a vegetable soup could offer a lighter alternative. However, be mindful that the cooking time might need adjustments depending on the soup's consistency.
What are some serving suggestions for porcupine meatballs?
These meatballs are delicious on their own, but you can enhance the meal with various sides. Consider serving them with:
- Garlic bread: A classic pairing that complements the savory tomato soup.
- A simple green salad: Adds freshness and balances the richness of the meatballs.
- Mashed potatoes: A creamy and comforting side dish.
- Steamed green beans: A healthy and flavorful addition.
Are porcupine meatballs healthy?
While not a "health food," porcupine meatballs can be part of a balanced diet. Using lean ground beef and incorporating vegetables into the meatball mixture can help boost the nutritional value. The rice provides carbohydrates for energy, while the tomato soup offers vitamins and antioxidants. Moderation is key, as with any dish.
This recipe for oven-baked porcupine meatballs in tomato soup offers a delicious and convenient meal, perfect for family dinners or a cozy night in. Enjoy!
