Easy Creamy Porcupine Meatballs Recipe

Say goodbye to boring meatballs! This recipe transforms classic porcupine meatballs into a creamy, dreamy delight using Campbell's Cream of Celery soup (or Cream of Mushroom!). Tender meatballs, fluffy rice, and the surprising addition of green beans create a comforting, one-pan wonder that's ready in under an hour. Skip the tomato sauce and experience a flavor explosion that will become your new family favorite!

Prep Time 15 mins
Cook Time 50 mins
Calories 438.6 kcal
Protein 52g
Rating 5.0 (5 Reviews)
Easy Creamy Porcupine Meatballs 111

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Easy Creamy Porcupine Meatballs

  1. In a large pot, heat 1 (10.75 ounce) can Campbell's Cream of Celery soup and 1/2 cup milk over medium heat.
  2. In a separate bowl, gently combine 1 pound ground beef, 1/2 cup uncooked long-grain rice, 1/4 cup water, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until just combined. Do not overmix.
  3. Roll the meat mixture into 1-inch meatballs.
  4. Carefully drop the meatballs into the simmering soup mixture.
  5. Cover the pot and simmer on medium-low heat for 45 minutes, or until the meatballs are cooked through and the rice is tender.
  6. Stir in one (14.5 ounce) can of drained green beans during the last 5 minutes of cooking.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

8g

Fat

48g

Carbs

7g