Mom’s Rice Meatballs
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Today’s recipe is a cherished family tradition courtesy of my mom. Growing up, my mom’s rice meatballs were an absolute favorite in our household, and now they’ve become a beloved dish for my own family too. These unique meatballs, with rice mixed into the meat mixture, may sound a bit unconventional at first, but trust me, they are incredibly delicious.
The process is straightforward: the meatballs are first browned to lock in their flavor, then placed in a baking dish along with condensed tomato soup and water. As they bake, the soup and water work their magic, cooking the rice inside the meatballs and reducing down to a luscious, thick sauce that coats each bite perfectly.
This dish is sometimes referred to as “porcupine meatballs” because of the way the rice pokes out from the meatballs, resembling little porcupine quills. The flavor reminds me of the hearty filling you find in stuffed green peppers—it’s so delicious and comforting. Pair these savory meatballs with a fresh salad or a side of vegetables, and you’ve got a complete and satisfying meal. Enjoy this nostalgic, comforting dish that’s sure to become a family favorite in your home too.
Ingredients for Mom’s Rice Meatballs
- GROUND BEEF
- LONG GRAIN RICE
- EVAPORATED MILK
- ONION
- SALT
- PEPPER
- CONDENSED TOMATO SOUP
- WATER
Instructions for Mom’s Rice Meatballs
Preheat the Oven: Start by preheating your oven to 375°F (190°C).
Prepare the Meatball Mixture: In a large bowl, combine ground beef, raw rice, milk, onion salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Shape the Meatballs: Using a small cookie scoop or your hands, shape the meat and rice mixture into uniform meatballs. This ensures even cooking.
Brown the Meatballs: Heat a large skillet over medium heat and brown the meatballs. You only need to brown the outside as they will finish cooking in the oven.
Transfer to Baking Dish: Once browned, place the meatballs in a 9″x13″ baking dish, arranging them in a single layer.
Prepare the Sauce: In the same skillet used for browning the meatballs, add the soup and water. Stir well to combine, scraping up any browned bits from the bottom of the pan to add extra flavor to the sauce.
Pour Sauce Over Meatballs: Pour the prepared soup mixture over the meatballs in the baking dish, ensuring they are evenly coated. Cover the dish with foil.
Bake the Meatballs: Bake the covered dish in the preheated oven for 30 minutes. After 30 minutes, remove the foil, give the meatballs a gentle stir, and then cover again.
Finish Baking: Continue baking for an additional 15 minutes, allowing the flavors to meld and the meatballs to cook through. Once done, remove from the oven and let it sit for a few minutes before serving.
Frequently Asked Questions
How do I keep the meatballs from falling apart?
To ensure the meatballs hold together, mix the ingredients thoroughly and handle them gently when browning. If they are still too loose, you can add an egg or some breadcrumbs to help bind the mixture.
How do I know when the meatballs are fully cooked?
The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be fully cooked through and no longer pink in the center.
Can I make this dish gluten-free?
This dish is gluten free if you ensuring that the tomato soup or sauce you use is gluten-free.
How do I store and reheat leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
What side dishes pair well with these meatballs?
These meatballs pair wonderfully with a fresh green salad, steamed vegetables, or mashed potatoes. They also go well with a crusty loaf of bread to soak up the delicious sauce.
FOR MORE RECIPES LIKE THIS, TRY:
Mom’s Rice Meatballs
Real Mom Kitchen
Equipment
Ingredients
- 1½ lb ground beef
- ¾ cup raw long grain rice
- ¾ cup evaporated milk
- 3 Tbsp finely chopped onion
- 1½ tsp salt
- pepper to taste
- 10 ¾ oz can condensed tomato soup
- 1¼ cup water
Instructions
- Preheat oven to 375.
- In a bowl, combine the beef, rice, milk, onion salt and pepper.
- Shape meat/rice mixture into meatballs. I use a small cookie scoop to do this and keep them all uniform.
- Place meatballs in a large skillet and brown. You just want to brown the outside, they will finish cooking in the oven.
- Place browned meatballs in a 9 x 13 inch baking dish.
- In the skillet you cooked the meatballs in, add the soup and water. You want to get all the bits in the bottom of the pan from browning the meatballs mixed in with the soup.
- Pour the soup mixture over the meatballs in the baking dish. Cover the dish with foil.
- Bake for 30 minutes. Remove foil and give a stir.
- Cover back with foil and bake for 15 more minutes. Makes about 30 meatballs.
