Porcupine Meatballs

Porcupine Meatballs are pretty much the inside of a stuffed cabbage roll (golumpki). They are easy to make and very satisfying. Plus, with a fun name it’s sure to get your kids to try them, too. 😉

Porcupine Meatballs

These porcupine meatballs taste great over rice or on their own as a party appetizer. Meatballs are a great meal to make ahead and freeze. Make sure they’re cooled completely and then wrap and seal tightly with either foil, plastic wrap or plastic freezer bags. T
Servings 6


  • 2-2.5 lbs lean ground beef (85/15)
  • 2/3 cup long grain rice
  • 2 large eggs (beaten)
  • 1/4 cup finely chopped onion, or 1 tsp onion powder
  • 2 tsp minced garlic, or 1/2 teaspoon garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tbsp olive oil
  • 10 oz can tomato soup
  • 1/2 tbsp Worcestershire sauce
  • 1 cup water


  • Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix.
  • Use a medium cookie scoop or spoon to scoop the meat. Then form into balls.
  • Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side.
  • Whisk tomato soup, water, Worcestershire sauce in a bowl. Then pour over meatballs. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.

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