Porcupine Meatballs – Stay at Home Mum



Time Needed

15 mins Prep

30 mins Cook




  • 1
    Beef Mince (500 Grams)
  • 1
  • 1
  • 1/2 cup
    Long Grain Rice
  • 420 g
    Tomato Soup
  • 1 tsp
    Garlic (Minced)
    (or 1 finely chopped garlic clove)
  • Nicole’s Alternative Porcupine Meatball Recipe
  • 1
  • 1
    Brown Onion
  • 1/2 cup
    Raw Long Grain Rice
  • 2
    2 tins, diced
  • 2 tbsp
    Tomato Paste
  • 1 tsp
    Brown Sugar
  • 1 tbsp
    Mixed Herbs
  • 1 tsp
    Crushed Garlic
  • 1 cup
  • 1/2 cup
  • 1 g
    Salt And Pepper

Nutrition Information

Qty per
351g serve
Qty per
Energy 690cal 197cal
Protein 11.6g 3.3g
Fat (total) 5.8g 1.7g
 – saturated 2.33g 0.66g
Carbohydrate 107g 30g
 – sugars 50g 14g
Dietary Fibre 4.89g 1.39g
Sodium 503mg 143mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Porcupine Meatballs are like a bulked up Spaghetti Bolognaise recipe and a firm family favourite!

Making Porcupine Meatballs involves rolling meatballs in rice, and letting the rice cook in the juices – Just remember to have enough liquid so your rice isn’t crunchy! No one likes crunchy rice! We have two versions here for you to try.

Porcupine Mince Balls | Stay at Home Mum

I made this with my two boys a few weeks ago, I was sure that they would balk at the grated vegetables going into the balls, but they didn’t and they not only ate the whole lot (and I can count on one hand the number of times they have actually eaten a vegetable), but they begged me to make it again.

So this has become a weekly staple in our house!

Porcupine Mince Balls | Stay at Home Mum

A great one to get the kids involved with – and to even teach the kids moving out of home how to cook!

Hint:  If you don’t have any beef mince, this recipe can also be made with pork mince or chicken mince – they are all equally as delicious.

Porcupine Meatballs | Stay at Home Mum


  1. Preheat oven to 180 degrees.

  2. Mix all ingredients together in a bowl except for the tomato soup.

  3. Roll into meatballs (a dessert spoon each) and place in a pie dish.

  4. Heat the tomato soup with a cup of water in the microwave until hot – stir well and pour over the top of the meatballs.

  5. Cook in a moderate oven (180 degrees) for 30 minutes or until cooked thoroughly.

  6. Served with mashed potato.

  7. Preheat oven to 180 degrees.

  8. Combine mince, egg, breadcrumbs, onion, garlic, rice and herbs in a bowl until well mixed.

  9. Roll into meatballs and place in an oven proof dish. Add diced tomatoes, tomato paste and sugar to a blender and blend until puréed.

  10. Add water to the tomato purée and then pour over the meatballs.

  11. Cook in oven (180 degrees C) for approximately 45 minutes.

  12.  The rice needs to be raw.  If it appears the rice is still crunchy – it means there isn’t enough liquid for the rice to ‘suck up’ and cook.  Add a bit more soup or stock.

  13. Cooked Porcupine Mince Balls can be frozen.  Allow to cook to room temperature before popping into a zip lock bag for up to three months.