Pour tomato soup and these 2 ingredients over raw ground beef into a baking dish for a family dinner that disappears in seconds

This Oven-Baked 4-Ingredient Amish Porcupine Meatballs recipe mixes raw ground beef directly with uncooked long-grain white rice, shaping them into tender meatballs that cook right in a rich tomato soup gravy. As the dish bakes covered under foil, the rice absorbs the tomato sauce and juices from the meat, plumping up to form classic “porcupine” spikes.

Oven-Baked 4-Ingredient Amish Porcupine Meatballs

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or oil.

2. Combine meat and rice: In a large bowl, gently mix the ground beef, uncooked white rice, salt, and black pepper until evenly distributed without overworking the meat.

3. Shape meatballs: Roll the mixture into golf ball–sized meatballs (about 1 1/2 inches in diameter). Arrange in a single layer in the prepared baking dish with a bit of space between each.

4. Whisk sauce: In a separate bowl or measuring cup, whisk together the condensed tomato soup and water until smooth.

5. Sauce meatballs: Pour the tomato soup mixture evenly over the raw meatballs, making sure each piece is coated and mostly submerged.

6. Bake covered: Cover the dish tightly with aluminum foil and bake for 45 minutes on the center rack to trap steam and cook the rice.

7. Bake uncovered: Carefully remove the foil and bake uncovered for an additional 20 to 25 minutes, until the meatballs are cooked through (160°F / 71°C internal temperature) and the rice is tender.

8. Rest and serve: Allow the meatballs to rest for 5 to 10 minutes for the tomato gravy to thicken slightly. Spoon sauce over the top and serve warm.