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Porcupine Meatballs in Creamy Mushroom Sauce


These flavorful meatballs are "porcupine" because they're bound together with rice instead of bread...and the creamy mushroom sauce makes a good thing even better.

serves 4 people


cost per recipe: $7.19

The price is determined by the national average.

  • 1

    pound ground beef

  • 1


  • 1

    cup cooked white rice

  • 2

    tablespoons finely chopped onion

  • 2

    cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup milk

view nutrition info

How to Make It

Step 1

Mix the ground beef, egg, rice and onion thoroughly in a medium bowl. Shape firmly into 20 meatballs.

Step 2

Cook the meatballs in a 10-inch nonstick skillet over medium-high heat until they're well browned. Place them in a 2-quart shallow baking dish.

Step 3

Stir the soup and milk in a small bowl and pour over the meatballs.

Step 4

Bake at 350° F. for 45 minutes or until the meatballs cooked through.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup


Ratings & Reviews

  • PattyC

    March 15, 2016

    Childhood favorite

    I remembered my mom making this when I was a kid. I add some additional seasonings to the ground beef before making the meatballs - 1 tsp of Worcestershire sauce, about 1/8 tsp each of garlic salt and black pepper, and a dash of white pepper. For the sauce I use 1 can of Cream of Mushroom with Roasted Garlic and 1 can of Healthy Request Cream of Chicken, plus add a dash of black and white pepper and a little extra Worcestershire sauce as I mix the soup and the milk. I serve it over mashed potatoes.

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  • julie123

    April 2, 2015

    my family liked it very much and it was hearty and filling!!

    it was simple to make and it tasted great i would like to change the plain rice to something with flavor next time ! my family gobbled it up ! psssst you can use raw rice not cooked it came out perfect and saved time just use tin foil!!! 55 minutes in the oven1

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  • ladygeorgia

    December 6, 2014

    great recipe

    We are empty nesters now, so I make up the whole recipe and freeze 1/2 for a later date. We always enjoy this recipe. And that other half in the freezer? If it makes a week before it's eaten I'm surprised. Kinda glad the kids are gone....more for us! :)

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  • Terri N.

    November 6, 2014


    I made these for my family with mashed potato's. They loved them and so did I!

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  • Joan M.

    October 12, 2014

    Campbells Soup Porcupine meatballs

    Years ago 1960's there was a recipe for Campbells Soup Porcupine meatballs in a little red recipe book. It was made with Tomato Soup. I've lost the book and would like to make it again.

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