Porcupine Balls
Prep time
Cook time
Total time
: Jodi Gauker for phoebe's pure food
Cuisine: dinner, main dish
Serves: 6 servings
  • 1 pound lean ground beef
  • ½ cup uncooked rice, minute or regular
  • ½ cup breadcrumbs (gluten-free for gluten-free version)
  • 1 small onion, finely chopped
  • 1 egg
  • 1 can tomato soup
  • 1 teaspoon Worcestershire sauce
  • ⅔ soup can of water
  1. Preheat over to 350ºF and grease a 8x8-inch or 9-inch deep dish Pyrex baking dish, not metal.
  2. Mix the ground beef, rice, bread crumbs, onion and egg in a large mixing bowl. Form into 1½ inch balls and place in the baking dish.
  3. In a small bowl mix the soup, Worcestershire sauce, and water. Pour over top of the meatballs.
  4. Cover with foil and bake for 25-30 minutes or until cooked through.
  5. “Uncover, and eat your heart out! But you may want to wait until they cool a little. But if you’re like me, you have no patience. Don’t burn your tongue, says Jodi”
  6. Recipe tip:
  7. Jodi suggests using minute or regular rice. She uses regular uncooked rice because she likes texture, a little crunch. She said, “Lee, on the other hand, prefers mush. So if you’re like Farmer Lee, you’ll want to go for minute rice, or already cooked regular long grain rice.”
Recipe by phoebe's pure food at https://www.phoebespurefood.com/porcupine-balls/