Main Dish,  Recipe

Porcupine Meatballs with Mushroom Cream Sauce

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

Porcupine Meatballs with Mushroom Cream Sauce literally my favourite birthday meal EVER! I don’t actually remember what I would ask for as a kid, but as a teenager and every year since this has been my birthday meal. Except for the one time my mom was out of town and my Dad made me a steak with peppercorn sauce. There was even that one time when my brother threatened to eat all the leftovers and I may have had an adult tantrum. No lie.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

Meatballs might seem like a silly choice for an adult, but really it’s comfort food. This is what I want when those pangs of homesickness creep in and I want to be reminded of my mom’s kitchen and my family on my birthday. I’m also convinced that meatballs top the list of all-time favourite comfort foods, so really why wouldn’t this be the adult’s choice?

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

If my mom is here or I’m at home, she always makes a big batch for me. Porcupine Balls with Mushroom Cream Sauce is super easy and it freezes like a dream. This means, I can beg her to make extras when she’s here and they last for months in the freezer. Both my boys are huge fans and will happily devour these. I’ll be honest, I dread the day they eat the same size portion as I do.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

How to make Porcupine Meatballs with Mushroom Cream Sauce

All these Porcupine Meatballs take is hamburger studded with dry rice, (hence the name) a bit of onion and some spices. Then the ingredients get all rolled into meatballs and baked in a mushroom soup sauce. I like to use 3% milk or cream for these, so my sauce is extra creamy. It’s such an easy recipe and the flavours are fantastic.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

To make these, start by making your meatballs. Toss everything into a large bowl except the mushroom soup and milk or cream, whichever you’re using. Mix the meat mixture until everything is fully combined. I like to make my meatballs about one and a half inches to two inches in diameter. Enough to get 24 meatballs out of the mixture.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

You can stop here and freeze these. I like to freeze the meatballs on a cookie sheet and then bag them in a zip-top freezer bag. They’ll last about three months in the freezer and I bake them right from frozen. It’s truly such a simple recipe.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

I always bake these meatballs in a small casserole dish, but I usually only bake 12 meatballs at a time. That’s the perfect amount for us right now, but if you’re baking the full batch use a large casserole. I like to pack the meatballs in pretty tight, it helps to keep the meatballs fully covered in the cream sauce, but it’s not necessary.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

Before baking, whisk together the condensed cream of mushroom soup and cream or milk and pour this over the meatballs. Make sure you spoon a bit of sauce over the tops of each meatball before you cook these. Cover tightly with foil and bake them for about an hour to an hour and a half or until the meatballs are fully cooked.

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

I like to serve these over mashed potatoes with a side salad and steamed or roasted broccoli. Peas work well too! You don’t have to use mashed potatoes, there is rice in the meatballs already, but I like to have something to sop up all the extra mushroom sauce. See, isn’t that another reason to call these comfort, extra sauce? I’m sure after a helping of these meatballs, you won’t question my love for these at all!

Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.

Loved Porcupine Meatballs with Mushroom Cream Sauce? Check out these other delicious recipes, I’m sure they’ll hit the spot:


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Need an annual birthday meal? Has someone asked you what your favourite birthday meal is and you fumble for an answer? Don't worry, I'm going to lend you mine, it's super easy, and loaded with comfort. Porcupine Balls with Mushroom Cream Sauce are beef meatballs studded with rice (hence the name), a bit of onion and loaded with spices and then baked in a mushroom cream sauce.
5 from 2 votes
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Porcupine Balls with Mushroom Sauce

Talk about comfort in a bowl! Meatballs studded with rice and onions and loaded with flavour are baked in a rich, creamy mushroom sauce. My favourite birthday meal and oh so easy!

Course Main Course
Cuisine American
Keyword comfort food, meatballs, mushroom
Prep Time 20 minutes
Cook Time 1 hour
Servings 24 meatballs

INGREDIENTS

  • 2 lbs ground beef
  • 2/3 cup Basmati rice
  • 1 small onion, diced small
  • 2 eggs, large
  • 1 tsp salt
  • 1 tsp pepper, fresh ground
  • 1 tsp garlic powder
  • 1 tsp Mrs. Dash original seasoning
  • 2 cans (10 oz.) cream of mushroom soup
  • 2 cups milk or cream

INSTRUCTIONS

  1. Preheat oven to 350 degree.

  2. Mix together the beef, rice, onions, eggs and seasoning. Form into meatballs about one and a half to two inches in diameter.

  3. To bake right away, place the meatballs in a casserole dish. Whisk together the cream of mushroom soup and milk until well combined. Pour this mixture over the meatballs, spoon a bit of the sauce over each meatball to make sure they're coated.

  4. Cover tightly with tin foil and bake for an hour or until a thermometer inserted into the centre registers 165 degrees F.

  5. To freeze a portion or all the meatballs for later use, lay the uncooked meatballs out on a pan and freeze for a couple of hours. Then, bag them and keep in the freezer for up to three months.

  6. To bake from frozen, add the meatballs to a casserole dish. Whisk together the mushroom soup and milk together, pour over frozen meatballs, cover tightly with tin foil and bake for an hour and a half to two hours or until the meatballs are cooked through.

Porcupine Meatballs with Mushroom Cream Sauce

6 Comments

  • Tami

    5 stars
    My mom always made these and our whole family loved them. I still make them for my kids. I always see recipes for them with tomatoes but you are the first I’ve seen who makes them like us. I wish I knew the origin of our recipe. My mom’s family came to the USA from Ireland, Scotland, and the Netherlands.

    • Tanya

      I’ve asked my mom and her only reply was she didn’t like tomato soup. Haha. Our family is primarily from Ireland and Scotland, too!

  • Julie Wheatley

    I make these but I use minute rice and just cook them in a skillet after I have browned them. It doesn’t take very long at all.

  • Diane

    5 stars
    I make meatballs that are similar to these with two changes. I use Minute Rice and cook it before mixing with the ground beef. I also add a tablespoon or so of mushroom soup to the meatball mixture.

  • Katie

    I made the recipe exactly as you said, but my rice didn’t cook at all in the meatballs! 🙁 any suggestions or advice on what went wrong?

    • Tanya

      Oh no! I’m so sorry Katie. Off the top of my head, I’m thinking maybe the seal wasn’t super tight? The steam helps cook these along with the sauce. Maybe next time, if your casserole dish has a heavy lid, add that to really seal it well. You could also try adding a bit more sauce, that could help too, but my gut is thinking it was the seal.
      I actually have this on my list to make this week, so I’ll double-check it again. It’s one of those recipes I make without thinking now, but I’ve never had a problem with the rice. Thanks for your feedback!

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