Porcupine Meatballs
Adapted from the original Campbell's Campbell's Condensed Tomato Soup packaging. Back of the Bag is not affiliated with Campbell's.
"The classic, easy-to-make family favorite with a prickly name."
The Story
A staple of the Great Depression and World War II era, this recipe was printed on Campbell's Tomato Soup cans as a way to stretch expensive ground meat with white rice. The 'porcupine' name comes from the way the rice grains poke out of the meatballs like quills as they simmer in the tomato sauce. It became a permanent fixture on the back of the label throughout the mid-20th century.
Ingredients
- 1 pound ground beef
- 1/2 cup uncooked long-grain white rice
- 1/2 cup water
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 can (10.75 oz) Campbell’s Condensed Tomato Soup
- 1 cup water
Directions
- 1
In a medium bowl, mix together the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and pepper.
- 2
Shape the mixture into 1-1/2 inch meatballs (makes about 20).
- 3
In a large skillet over medium-high heat, brown the meatballs, draining any excess fat.
- 4
In a separate bowl, stir together the tomato soup and 1 cup of water; pour the mixture over the meatballs in the skillet.
- 5
Bring to a boil, then reduce heat to low.
- 6
Cover and simmer for 45 minutes or until the rice is tender and the meat is cooked through, stirring occasionally.