Easy Amish Porcupine Meatballs
Why You’ll Love This Recipe (Benefits)
- Quick prep, zero stress – just mix, shape, and bake
- Budget-friendly comfort food using pantry staples
- Family-approved dinner that disappears fast
- One-dish meal = easy cleanup
- Old-fashioned Amish classic full of cozy nostalgia
- Rich tomato gravy that pairs perfectly with rice, pasta, or mashed potatoes
Amish Porcupine Meatballs with Tomato Soup
These easy baked porcupine meatballs are a true old-fashioned Amish comfort food classic. Made with ground beef, rice, and creamy tomato soup, this dish is the definition of a simple family dinner recipe that tastes like you spent hours cooking—but the oven does all the work.
As the meatballs bake, the rice expands, creating the signature “porcupine” texture while soaking up the rich tomato sauce.
Ingredients (4-Ingredient Base + Pantry Staples)
- 2 pounds ground beef (80–90% lean)
- 1 cup uncooked long-grain white rice
- 2 cans (10.5 oz each) condensed tomato soup
- 1 1/2 cups water
- 1 tsp salt (optional)
- 1/2 tsp black pepper (optional)
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine ground beef + uncooked rice. Season with salt and pepper if desired. Mix gently until evenly combined (do not overmix).
- Shape into golf ball-sized meatballs and arrange in the baking dish in a single layer.
- In a bowl, whisk together tomato soup + water until smooth.
- Pour sauce evenly over the meatballs, making sure they are mostly covered.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and bake uncovered for another 20–25 minutes, until meatballs are fully cooked (160°F / 71°C) and rice is tender.
- Let rest 5–10 minutes before serving to thicken the sauce.
Serving Ideas
Serve these Amish porcupine meatballs with:
- Creamy mashed potatoes
- Buttered egg noodles
- Steamed green beans or broccoli
- Fluffy white rice
- Warm dinner rolls for dipping
Tips & Easy Variations
- Add garlic powder or onion powder for extra flavor
- Stir in a spoon of brown sugar for a slightly sweet tomato sauce
- Swap part of the water with beef broth for richer flavor
- Mix ground beef with ground turkey for a lighter version
- Add extra soup + water if you want more sauce for serving
Leftovers Tip
These baked porcupine meatballs with tomato soup reheat beautifully. Add a splash of water or broth before reheating to keep the sauce silky. They also make amazing meatball sandwiches the next day.
