Porcupine Meatballs W Cheese Soup
Transform your weeknight dinner routine with these comforting and flavorful Porcupine Meatballs with Cheese Soup. This hearty dish combines tender ground beef, studded with uncooked rice for that signature "porcupine" texture, and simmers them to perfection in a rich, velvety cheddar cheese soup sauce. Seasoned with onion, garlic, and a hint of black pepper, these meatballs are seared for maximum flavor before being nestled into the creamy sauce. Easy to prepare in under an hour, this one-pot recipe is perfect for busy families seeking a satisfying, budget-friendly meal. Serve these cheesy meatballs over noodles, fluffy mashed potatoes, or with crusty bread for the ultimate comfort food experience. Don’t forget a sprinkle of fresh parsley for a bright, herbaceous finish! Perfect for weeknight dinners or cozy gatherings, this dish will become a family favorite in no time.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Uncooked long-grain white rice
- 1 large Egg
- 0.5 cup Onion
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cans Condensed cheddar cheese soup
- 1.5 cups Milk
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh parsley
Instructions
In a large mixing bowl, combine the ground beef, uncooked rice, egg, diced onion, garlic powder, salt, and black pepper. Mix until evenly combined.
Shape the mixture into 1.5-inch meatballs (roughly 16-18 meatballs) and set aside.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat.
Brown the meatballs in batches, turning carefully to ensure all sides are seared. This should take about 3-4 minutes per batch. Remove the meatballs from the skillet and set aside.
In the same skillet, whisk together the condensed cheddar cheese soup and milk until smooth. Bring the mixture to a gentle simmer.
Return the meatballs to the skillet, nestling them into the cheese soup mixture.
Reduce the heat to low, cover the skillet, and let the meatballs simmer for 30 minutes. Stir occasionally to prevent sticking.
Garnish with freshly chopped parsley before serving.
Serve the porcupine meatballs with cheese soup over cooked noodles, mashed potatoes, or with a side of crusty bread for dipping.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 29.0 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 884 mg | 68% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2502 mg | 53% | |
*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.
