These Oven-Baked 4-Ingredient Amish Porcupine Meatballs combine ground beef and uncooked rice in a simple tomato soup sauce. As the meatballs bake, the rice softens and its grains peek through the surface, giving porcupine meatballs their familiar appearance.
What You’ll Need
- Ground beef. Use 2 pounds of beef that is 80–90% lean. Leaner beef will leave less rendered fat in the sauce.
- Long-grain white rice. Use 1 cup uncooked. The rice cooks inside the meatballs as they bake in the covered dish.
- Condensed tomato soup. Two 10.5-ounce cans form the base of the tomato gravy.
- Water. Use 1½ cups to thin the condensed soup and provide moisture for cooking the rice.
Salt and black pepper are optional seasonings. You will also need a little cooking spray or oil to grease the baking dish.
How to Shape the Meatballs
Gently combine the ground beef and uncooked rice, adding salt and pepper if desired. Mix just until the rice is evenly distributed throughout the beef.
Shape into approximately 18–24 evenly sized meatballs. Arrange them in a single layer in a greased 9×13-inch baking dish, leaving a little space between them for the sauce.
How to Make the Tomato Sauce
Whisk both cans of condensed tomato soup with the water until smooth. Pour the mixture evenly over the meatballs, coating their tops and letting the sauce settle around them.
Cover the dish tightly with foil. Trapping moisture during the first stage of baking helps the uncooked rice soften inside the meatballs.
How Long to Bake Porcupine Meatballs
Bake at 350°F for 45 minutes covered. Check the rice in a meatball near the center of the dish. If it is still firm, cover again and continue baking until nearly tender, adding a little hot water if the sauce has become too thick.
Once the rice is nearly tender, uncover and bake for approximately 20–25 minutes more, until the meatballs reach 160°F in the center and the rice is fully tender. Allow additional cooking time as needed.
Let the dish rest for 5–10 minutes before serving. Spoon the tomato gravy over each portion.
Tips for Tender Meatballs
Handle the beef gently when mixing and shaping. Press each meatball just firmly enough to hold together, and keep the sizes consistent for even cooking.
Check both the meat temperature and rice texture before serving. The beef can finish cooking before the rice has fully softened, especially if the foil seal allows steam to escape.
What to Serve with Porcupine Meatballs
Serve with mashed potatoes, steamed green beans, roasted carrots, or a green salad. Bread or dinner rolls are also good for scooping up the tomato sauce.
Frequently Asked Questions
Do I cook the rice first?
Use uncooked long-grain white rice for this recipe. It absorbs moisture during baking.
Can I substitute brown rice?
Brown rice needs a different cooking time and may require more liquid. Use long-grain white rice to follow this method.
Why is the rice still crunchy?
The dish may need more covered baking time or additional moisture. Add a small amount of hot water if needed, seal tightly with foil, and continue baking until the rice is tender.
Can I use tomato sauce instead of condensed soup?
Condensed tomato soup provides a particular thickness and sweetness. Substituting plain tomato sauce changes both the flavor and liquid balance, so it would require adjustments.
Oven-Baked 4-Ingredient Amish Porcupine Meatballs Recipe Card
Ground beef and rice meatballs baked in a simple tomato soup gravy.
- Prep time — About 20 minutes
- Cook time — Approximately 65–70 minutes, with additional covered time if needed
- Rest time — 5–10 minutes
- Servings — 6
- Yield — Approximately 18–24 meatballs
Ingredients
- 2 pounds ground beef, 80–90% lean
- 1 cup uncooked long-grain white rice
- 2 cans (10.5 ounces each) condensed tomato soup
- 1½ cups water
Optional Seasonings and Pan Preparation
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Nonstick cooking spray or a little oil for greasing
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Gently mix the ground beef and uncooked rice in a large bowl. Add optional salt and pepper.
- Shape into approximately 18–24 evenly sized meatballs and arrange in a single layer in the prepared dish.
- Whisk the condensed tomato soup and water together until smooth. Pour evenly over and around the meatballs.
- Cover tightly with foil and bake for 45 minutes.
- Carefully check the rice in a meatball. If still firm, reseal the foil and continue baking until nearly tender. Add a little hot water if the sauce is becoming dry.
- Uncover and bake for approximately 20–25 minutes more, until the meatballs reach 160°F (71°C) in the center and the rice is fully tender. Continue cooking as needed.
- Rest for 5–10 minutes. Serve hot with the tomato gravy spooned over the meatballs.
Recipe Notes
- The four-ingredient count includes water. Optional seasonings and pan grease are additional.
- A tight foil seal helps retain moisture for cooking the rice.
- Check rice tenderness as well as meat temperature before serving.
- Preparation and cooking times are estimates.