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Classic Retro Porcupine Meatballs

Classic Retro Porcupine Meatballs

Classic Retro Porcupine Meatballs from @kitchenmagpie

I’m not sure if you knew this, but I’m working on a cookbook.

I know, right? What a surprise!

If there was an award for sarcasm, I’d be a champion every year. Really though you guys, it’s crunch time. While getting in my manuscript this summer was definitely an intense project, that’s nothing compared to the photography that’s due mid-October. It’s all up to me, no help, no other photographer and let me tell you, this cookbook of mine is going to be stuffed to the gills with photos. My pet peeve has always been recipes without photos in cookbooks, meaning that when I proposed my book, I made sure that I said that there is a photos for every…single….recipe.. in my upcoming book. I just can’t stand it when I can’t see what a recipe looks like and I can’t be the only one who feels that way. Right? Right??!!

Which sounded great at the time, until I realized that I made my workload HUGE.

However, it’s going to be one visually beautiful book. (I hope!) I’d be shocked if we come in under 150 photos for it by the time we are done. Just say that to yourself a few times. One hunnnnndred fifty photos. That 150 however means that I will probably have ended up shooting around 200 photos, and chosen the best 150. I’m going to guess that we’ll come in around the 160 mark IN the book when we are done.

So you know, while I have all those photos to take, why not start my YouTube channel as well? You can click HERE to subscribe and FYI there is going to be a lot more than just recipes on there. You know me, I’m such an eclectic writer with travel, food, kids and whatever I feel like that my YouTube channel won’t be any different.

So with being so busy that I’m working pretty much 10-12 hour days lately, I am returning to classic meals like you wouldn’t believe. I need tried and true recipes that aren’t fussy, that I know my kids will eat and that are easy.

Classic Retro Porcupine Meatballs are easy, amazing, retro and BOTH OF MY KIDS ATE THEM.

Let that sink in for a moment. Both. Kids.  That’s worthy of a fist pump into the air.
Classic Retro Porcupine Meatballs from @kitchenmagpie

These classic retro porcupine meatballs brought me right back to my childhood as this is something we ate on an almost regular basis. I actually haven’t eaten them in years but they’ve been on that To-Make list that I keep in my head at all times. Finally the stars aligned and I had a few spare moments to cook in the evening instead of editing photos and voila! Here they are!

The only thing that I change in the traditional recipe is to use half ground beef and half ground pork. I find that the ground pork makes for juicier meatballs. You can definitely double this recipe (I did) you simply need a larger skillet for the meatballs. You can use all ground beef if you like, but I suggest trying them with ground pork, they are so delicious!

Happy cooking everyone!

Love,

Karlynn

 

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Classic Retro Porcupine Meatballs from @kitchenmagpie

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Classic Porcupine Meatballs


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 60 min

Description

Retrolicious classic porcupine meatballs!

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1 tbsp onion soup mix
  • 1/2 teaspoon garlic powder
  • 1/2 pound ground beef
  • 1/2 lb ground pork
  • 1 can of tomato soup
  • 1/2 cup water
  • 1 1/2 tablespoons brown sugar
  • 1 tbsp Worcestershire sauce

Instructions

  1. Place the canola oil in a large frying pan.
  2. In a large mixing bowl combine the rice, water, soup mix, garlic powder, ground beef and ground pork. Mix together well (I always just use my hands since I have to form meatballs anyways) and form into 1 1/2 inch meatballs.
  3. Heat the skillet and then fry all of the meatballs until golden brown on all sides.
  4. When all of the meatballs are done , drain the excess fat off, then combine the last four ingredients together and pour over top of the meatballs.
  5. Place a lid on top of the skilet and simmer on medium-low heat for 50-60 minutes, until the rice in the meatballs is cooked.
  6. Serve and enjoy!

Nutrition

  • Serving Size: 4servings

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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13 Comments

  • Reply
    Pam Mansveld
    November 28, 2016 at 3:57 am

    Our family tradition adds finely chopped onions and celery to the ground beef and also Worcestershire sauce. Glad to see porkies are popular again!

  • Reply
    Anika376
    October 29, 2016 at 6:44 am

    Why are they not spiky like porcupines? When I make them they are spiky. Haven’t seen a single recipe for porcupine meatballs on the internet that showed spiky meatballs.

  • Reply
    Lori Gladden
    October 12, 2016 at 10:02 pm

    I have never had these!! I am going to try!!

    • Reply
      thekitchenmagpie
      October 14, 2016 at 9:54 pm

      Let me know what you think!!

  • Reply
    Alana Meisner
    October 7, 2016 at 3:41 am

    I feel like we grew up in parallel households!

    My mom made a casserole with rice, tomato soup and hamburger patties on top. She fried the patties first. Deconstructed porcupine meatballs, she was ahead of her time!!

    I make it an even lazier way with ground beef and onions.

    • Reply
      The Kitchen Magpie
      October 7, 2016 at 1:05 pm

      Mmmm I’m all for easier ways of making dishes!

  • Reply
    Susan Swann
    October 7, 2016 at 3:01 am

    My poor mum – first time she tried to make these, the rice didn’t cook… we pretended they were fine and crunched our way through dinner.

    • Reply
      The Kitchen Magpie
      October 7, 2016 at 1:05 pm

      Oh my goodness! Your poor mom!

  • Reply
    Sophie Nakoneczny
    October 7, 2016 at 2:46 am

    Gosh, made those when my kids were young!

  • Reply
    Around the World in 80 Cupcakes
    September 19, 2016 at 3:15 pm

    Porcupine meatballs are the bomb! They always make me laugh though. Whenever I make them, or think of making them all I can think is “Pork Cupine, Steve. It’s up there!” \U0001f923

  • Reply
    Yvonne Anne Sapach
    September 14, 2016 at 9:51 pm

    I have a great recipe for these. Love them.

  • Reply
    Kimberley Tremblay
    September 14, 2016 at 3:43 pm

    OMG yes!!!!! and I haven’t lived at home for over 30 years and never made them. I dont miss them. Sorry!!! lmao

  • Reply
    Valerie Elliott
    September 14, 2016 at 3:20 pm

    I’ve made these for years but speed up the process a little in order to make a “time friendly” meal. I use 2 cans of tomato soup and about 3/4 can of milk. I heat this while forming meatballs (seasoning as you like, and include mixing in insant rice). After the meatballs are formed just drop them all in the soup. Cook 15 minutes and they’re done. While they cook I prepare rice to serve the meatballs and “soupy sauce” over. Quick and easy!

  • Reply
    Patti Woodham
    April 22, 2016 at 11:14 am

    Oh Lynn look\U0001f441\U0001f441

  • Reply
    Robin D Wasicuna
    April 22, 2016 at 3:02 am

    My granny used to make these for me…\U0001f614 what a nice memory \U0001f60a thank you!!

  • Reply
    Richard Howell
    April 17, 2016 at 3:15 am

    Sure hope you removed the needles first !

    • Reply
      The Kitchen Magpie
      April 17, 2016 at 8:48 am

      Har de har har ;). Oh, that’s a joke my dad would make!

  • Reply
    Kimberly J. Stonehouse
    April 15, 2016 at 8:48 pm

    I had no tomato and used mushroom it was so good

  • Reply
    April Bermel
    April 15, 2016 at 4:24 pm

    My mother made these.

  • Reply
    Jean Regamey-Gagnon
    April 15, 2016 at 12:34 pm

    Yes this was one of my favorites as a child

  • Reply
    Darin Covey
    April 15, 2016 at 3:23 am

    Looks good never heard of them I must try

    • Reply
      The Kitchen Magpie
      April 15, 2016 at 3:43 am

      They are delicious, a true classic.

  • Reply
    Sophie Amelia
    April 15, 2016 at 3:22 am

    I am with you…much prefer cookbooks with a photo for every recipe!

    • Reply
      The Kitchen Magpie
      April 15, 2016 at 3:42 am

      Oh, it’s a must! It’s just a tease when you can’t see what the food is supposed to look like!

    • Reply
      Sophie Amelia
      April 15, 2016 at 3:44 am

      I will not buy cookbooks that do not have all the pictures, as they are half of the pleasure of browsing through the book

    • Reply
      The Kitchen Magpie
      April 15, 2016 at 4:11 am

      Oh you’ll love mine then! \U0001f609

  • Reply
    Kimberley Tremblay
    April 15, 2016 at 3:22 am

    haha yes. lol i havent made them since i moved out, 30+years ago

    • Reply
      The Kitchen Magpie
      April 15, 2016 at 3:42 am

      Now you need to make them!

  • Reply
    Vern Ledger
    January 19, 2016 at 12:13 am

    Oh my goodness!! Have not made those in long time!! Will be in the menus this week!!

  • Reply
    Eileen Bulger
    December 5, 2015 at 9:31 pm

    we make ours in the pressure cooker, love ’em.

  • Reply
    Natalie Faulkner-Northrop
    December 5, 2015 at 3:48 pm

    I make these all the time! They are a big hit with my 4 year old who is picky about eating meat. Plus you can sneak veggies into them. They’re awesome!

  • Reply
    Mrsrbg
    November 4, 2015 at 11:09 pm

    Thanks for the throwback recipe. I added in some franks red hot sauce for a kick, and they were delicious. The pork keeps these meatballs nice and moist. A must try.

  • Reply
    Leanne B
    September 21, 2015 at 9:05 pm

    Hi Karlynn, I can’t wait to make this for my family – this is a classic that my husband brings up every once in a while and now I finally have a recipe to try! Do you think this could be finished in the crockpot instead of on the stove? Like 3-4 hours on low?

    • Reply
      thekitchenmagpie
      October 5, 2015 at 7:57 pm

      Leanne B Yes, absolutely you can finish them in the crockpot on low like that.

  • Reply
    The Kitchen Magpie
    September 16, 2015 at 11:57 pm

    Glad that you liked the jam!!

  • Reply
    Margaret Kufuor-Boakye
    September 16, 2015 at 9:11 pm

    My mom made these too in the 1950’s. Recipe goes very far back. I just made your Saskatoon jam. I love it. So delightful!!!

  • Reply
    The Kitchen Magpie
    September 16, 2015 at 8:00 pm

    They are a classic!

  • Reply
    The Kitchen Magpie
    September 16, 2015 at 4:00 pm

    Oh that would be great too!

  • Reply
    Heather Pollock
    September 16, 2015 at 3:41 pm

    Sounds good to place over broad egg noodles!
    I may place these in marinara sauce to cook!
    I looove marinara!

  • Reply
    The Kitchen Magpie
    September 16, 2015 at 3:35 pm

    I’m pretty sure that I’ll crash right away lol!

  • Reply
    Heather Pollock
    September 16, 2015 at 3:34 pm

    Holy mackerel… Wish I had that energy!

  • Leave a Reply

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