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Creamy Porcupine Meatballs

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Beef, Main Course


  • 1 lb ground beef
  • 1/2 cup Minute Rice
  • 1/4 cup water
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 (10 3/4 ounce) cans Campbell’s condensed cream of celery soup
  • 1 cup milk


  • In a large pot, heat Cream of Celery soup and milk on medium heat.
  • Mix ground beef, rice, water, onion powder, salt and pepper until combined.
  • Form into 1 inch balls
  • Drop into soup.
  • Cover and simmer on medium low for about 45 minutes.

Tomato Porcupine Meatballs

Course: Beef, Main Course


  • 1 lb ground beef
  • 1/2 cup brown rice uncooked
  • 1 tbsp onion minced
  • 1 tsp salt
  • 1 (10 1/2 ounccan tomato soup
  • 10 oz water one soup can
  • 1 tbsp Worcestershire sauce


  • Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
  • Place in a single layer in a deep baking dish.
  • Combine soup, water, and Worcestershire sauce.
  • Pour over meatballs (meatballs should be mostly covered).
  • Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren’t completely covered, to allow all of the rice to absorb some liquid*.
  • Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.