Porcupine Meatball recipe

Ingredients

• 750 g Beef Mince (80% lean preferred)
• 0.5 cup Uncooked Rice (Any variety; basmati used in video)
• 1 small Onion (Finely chopped for meatball mixture)
• to taste Salt
• to taste Black Pepper
• 2 tsp Dried Mixed Herbs
• 820 g Condensed Tomato Soup (One standard can)
• 1 cup Water (Can substitute with chicken stock for richer flavor)
• 1 small Extra Onion (Chopped for sauce; optional)
• 6 slices Bacon (Crisp‑fried; optional)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 clove Garlic (Minced; jarred garlic can be used)
• 1 handful Fresh Parsley (Chopped; reserve some for garnish)
• 1 tbsp Olive Oil (For sautéing; any neutral oil works)
• 1 cup Chicken Stock (Use instead of water for richer sauce; optional)

Instructions

1. Chop Onion for Meatballs

   Finely dice the small onion used in the meatball mixture; aim for very small pieces so they blend into the meat.

   Time: PT5M

2. Combine Meatball Ingredients

   In a large mixing bowl, add the beef mince, half‑cup uncooked rice, chopped onion, 2 tsp dried mixed herbs, salt and pepper. Mix thoroughly with your hands until the rice is evenly distributed.

   Time: PT5M

3. Form Bite‑Size Meatballs

   Scoop roughly one tablespoon of the mixture and roll into bite‑size balls. Place them on a tray; you should have about 30‑35 meatballs.

   Time: PT5M

4. Prepare Aromatics for Sauce

   Finely chop the extra onion, bacon, and parsley. In the electric frying pan, heat 1 tbsp olive oil over medium heat, add the onion, bacon, 1 tsp dried oregano, 1 tsp dried basil, and minced garlic. Sauté until the onion softens and the bacon turns golden brown.

   Time: PT10M

   Temperature: Medium heat

5. Add Tomato Soup and Stock

   Turn off the heat briefly, then stir in the 820 g can of condensed tomato soup, adding a splash of water to the bottom of the pan to de‑glaze. Add 1 cup chicken stock (or water if using the classic version) and the remaining chopped parsley. Mix well.

   Time: PT2M

6. Introduce Meatballs to Sauce

   Gently place all the formed meatballs into the pan, stirring just enough to coat them with the sauce. Turn the heat back on and bring to a gentle simmer (small bubbles).

   Time: PT5M

   Temperature: Medium simmer

7. Simmer Covered

   Cover the pan with a lid and let the meatballs simmer for 45 minutes. Check occasionally to ensure the liquid isn’t drying out; add a splash of water or stock if needed.

   Time: PT45M

   Temperature: Medium simmer

8. Flip and Continue Cooking

   After 45 minutes, uncover, gently stir and turn the meatballs over. Replace the lid and continue to simmer for an additional 1 hour. For a thicker sauce, remove the lid for the last 10‑15 minutes to reduce.

   Time: PT1H

   Temperature: Medium simmer

9. Serve

   Spoon the meatballs and sauce over creamy mashed potatoes, rice, or place them in a hot‑dog roll with cheese and salad. Garnish with the reserved fresh parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef Mince: Ground turkey, Ground pork
• Instead of Uncooked Rice: Quinoa, Pearl barley
• Instead of Onion: Shallot, Leek
• Instead of Black Pepper: White pepper
• Instead of Dried Mixed Herbs: Italian seasoning
• Instead of Condensed Tomato Soup: Canned crushed tomatoes with a splash of cream
• Instead of Water: Chicken stock
• Instead of Extra Onion: Shallot
• Instead of Bacon: Turkey bacon, Smoked pancetta
• Instead of Dried Oregano: Fresh oregano
• Instead of Dried Basil: Fresh basil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Olive Oil: Vegetable oil, Butter
• Instead of Chicken Stock: Vegetable stock, Water

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Electric Frying Pan or Skillet
• Wooden Spoon or Spatula
• Ladle (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Mix the meatball mixture thoroughly but gently to keep meatballs tender
• Sauté aromatics until lightly browned to develop flavor
• Maintain a gentle simmer; a rolling boil will break the meatballs
• If sauce is too thin, finish uncovered to reduce
• If sauce is too thick, add a splash of stock or water

Chef Tips from the Video

• Use your hands to feel the texture of the meat mixture; it should feel slightly sticky
• A pinch of Worcestershire sauce (optional) adds depth
• For extra smoky flavor, use smoked bacon or add a dash of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Form and freeze the raw meatballs on a tray, then transfer to a bag; add directly to sauce when ready
• The sauce can be prepared a day ahead and refrigerated; combine with meatballs and reheat before serving

Frequently Asked Questions