Zesty Porcupine Meatballs

What a great recipe! I cut back a little bit on the worcestershire sauce as suggested. I also, after forming the meatballs baked them in a glass dish on 350 for about 20-25 minutes to save on time from pan-frying. It came out delicious!! Will definitely make again. Thanks Michelle!!

I definitely thought this was 5 star hit!! I always like to prepare a recipe the first time exactly as it has been given. I prepared this recipe for dinner tonight and it was a hit, just as written and prepared. I enjoyed the fact that the ingredients required were things that are pretty much staple in the kitchen, nothing fancy, expensive, or hard to find. The ease of preparation and cooking were a *family friendly* combination that made this even more appealing. The ingredients combine to create an extremely tender, juicy meatball with wonderful flavor that is accentuated by the sauce. I loved how the worcestshire sauce zested up the tomatoe soup, it made a wonderful sauce. The rice was perfectly done inside the meatballs. As the contributor suggested I served with hot rice. It was a family pleasing hit. My picky 18 month old loved the meatballs which was something..she doesn't care for beef very much. However, she loved these meatballs. My equally picky husband isn't much for anything different and even he loved these. I would strongly suggest that anyone try this. And of course, because everyone has individual tastes and preferences you may want to may some adjustments, but please give it a try just as it is first. Thanks Michelle for such a wonderful recipe. This will be a keeper for our family!

This recipe helped me with the porcupine meatballs my mama mada. The only difference, I think is that Mama used tomato sauce as opposed to the tomato soup called for in this recipe. It really does make a big and better difference. I'd also encourage you to make extra sauce in which to cook the meatballs. You can NEVER have enough sauce !