Recipes // Main Dish Beef and Pork // Baked Porcupine Meatballs

Baked Porcupine Meatballs


By Cathy Mitchell


  • 1 1/2 pound lean ground beef
  • 2/3 cup long-grain rice, uncooked
  • 1/2 cup water
  • 1/2 envelope Lipton onion soup mix (1 heaping tablespoon) or 1/4 cup finely chopped onion
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper


  • 1 large can (15 ounces) tomato sauce
  • 1 cup water
  • 2 teaspoons Worcestershire sauce


  1. Preheat oven to 350 degrees F.
  2. Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder and pepper. Save dishes and do this in the pan.
  3. Shapemporcupine ground beef mixture by tablespoon into 1 1/2-inch balls, and place into ungreased 9 x 13 baking dish. You can also press mixture into bottom of pan and using a spatula, separate into squares, leaving about 1/2 inch between the rows. Meat squares taste the same as meatballs but don't roll off the plate as easily.
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