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Porcupine meatballs combine ground beef and rice into a hearty, retro-inspired dish where the rice grains poke out like tiny quills during cooking, creating both visual interest and delightful texture.
Essential Ingredients:
Essential Ingredients:
- Extra lean ground beef - prevents excess grease
- Long-grain rice - creates the signature "quills"
- Condensed tomato soup - provides perfect sauce consistency
- Poultry seasoning - adds depth without overpowering
- Fresh parsley - brightens flavors
Detailed Instructions:
- Perfect Your Meatball Mix
- Combine ingredients gently to prevent tough meatballs
- Keep ingredients cold for better binding
- Use wet hands when shaping to prevent sticking
- Make uniform sizes for even cooking
- Master the Sauce
- Whisk soup and water thoroughly before adding
- Pour sauce carefully to avoid disturbing meatballs
- Ensure meatballs are evenly coated
- Keep covered initially for proper rice cooking
- Achieve Ideal Texture
- Don't overcrowd the baking dish
- Rotate pan halfway through cooking
- Check rice tenderness before uncovering
- Let rest 5-10 minutes before serving
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Growing up, my grandmother would serve these with a pat of butter melting over each portion - a small touch that made them extra special.
Temperature Management:
Steady, moderate heat allows rice to cook properly while keeping meatballs tender. Avoid high heat which can make them tough.
Sauce Secrets:
The condensed soup provides ideal thickness and cling. Don't dilute too much - sauce reduces during cooking.
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This humble recipe proves that simple ingredients, properly prepared, create memorable family meals.
Secret to Perfect Texture
The signature rice quills require perfect liquid balance. Too much creates mushy rice, too little leaves it crunchy. Regular checking during cooking ensures ideal texture. Through testing, I've found that lifting the foil after 35 minutes allows the sauce to reduce properly.
Make-Ahead Magic
Form meatballs up to 24 hours ahead, storing covered in refrigerator. This actually improves flavor as seasonings permeate the meat. When ready to cook, place cold meatballs directly in sauce and add 5-10 minutes to covered cooking time.
Creative Variations
- Italian style with herbs and mozzarella
- Mexican version using enchilada sauce
- Asian-inspired with ginger and soy sauce
Sauce Refinements
- Sautéed garlic and onions
- Red wine for depth
- Fresh herbs in final minutes
Perfecting Temperature
Monitor oven temperature carefully - too hot dries the outer layer before rice cooks. If edges brown too quickly, reduce heat slightly and add a splash of hot water to sauce.
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Chef's Final Notes
- Test rice doneness in multiple meatballs
- Rest 10 minutes before serving
- Garnish with fresh herbs
This retro favorite delivers consistent comfort while teaching valuable lessons about moisture control in cooking.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
- Yes, though the meatballs might be slightly less juicy. Add a tablespoon of olive oil to the mixture to maintain moisture.
- → Why do my meatballs fall apart?
- The mixture should be quite soft - don't overmix or compress the meatballs too tightly. The rice needs room to expand as it cooks.
- → Can I make these in a slow cooker?
- Yes! Cook on low for 6-7 hours or high for 3-4 hours. Add a bit more liquid as needed.
- → Do I need to cook the rice first?
- No, use uncooked rice - it will cook in the meatballs and create the signature 'porcupine' effect.
- → How do I reheat leftovers?
- Warm gently in the microwave or covered in the oven at 350°F until heated through. Add a splash of water if sauce is too thick.