Cream Style Porcupine Balls
Discover the comforting charm of Cream Style Porcupine Balls—a nostalgic dish that transforms humble ingredients into a flavor-packed centerpiece! This easy-to-make recipe combines tender ground beef, aromatic spices, and fluffy rice into delectable meatballs, lovingly simmered in a creamy tomato-based sauce enriched with beef broth and heavy cream. Perfectly browned for added depth, these porcupine balls absorb the rich, savory flavors of the sauce as they cook to perfection. Garnished with fresh parsley for a pop of brightness, they pair beautifully with sides like mashed potatoes, crusty bread, or steamed vegetables. With a quick prep time of just 20 minutes and a simmer that fills your kitchen with mouthwatering aromas, this one-pot wonder is sure to delight both weeknight dinner tables and family gatherings. Whether you're seeking comfort food classics or a hearty meal, Cream Style Porcupine Balls are an irresistible choice!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup long-grain white rice
- 0.25 cup water
- 0.5 cup onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 egg
- 1 can canned tomato soup
- 1.5 cups beef broth
- 0.5 cup heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, uncooked rice, water, finely diced onion, garlic powder, salt, pepper, and egg. Mix thoroughly until well combined.
Using your hands, form the meat mixture into 12 evenly-sized balls and set aside on a plate.
In a deep skillet or wide pot, heat the butter over medium heat until melted. Gently place the meatballs into the skillet and brown them on all sides, turning carefully with tongs or a spatula. This should take about 5-7 minutes.
In a separate bowl, whisk together the tomato soup, beef broth, and heavy cream until smooth.
Pour the tomato soup mixture over the browned meatballs in the skillet. Reduce the heat to low, cover the skillet with a lid, and let the meatballs simmer for 30 minutes, occasionally stirring gently to prevent sticking.
After 30 minutes, check that the meatballs are fully cooked (internal temperature should reach 160°F/71°C) and the rice inside is tender.
Garnish the meatballs with freshly chopped parsley before serving.
Serve warm with mashed potatoes, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.8 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 170 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
