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

This is my ultra-simple, oven-baked 4-ingredient Amish-style porcupine meatball recipe—the kind of cozy, no-fuss dinner you can throw together on a weeknight and still feel like you really cooked. The magic here is in the method: you pour canned tomato soup, plus just two pantry ingredients, right over raw ground beef in a baking dish, and let the oven do all the work. The rice in the meatballs swells up as they bake, giving them that classic “porcupine” look that’s been a Midwest and Amish potluck staple for decades. It’s the kind of family dinner that somehow disappears in seconds, even on a busy night.

Serve these Amish porcupine meatballs right in the baking dish with plenty of the tomato gravy spooned over the top. They’re perfect over fluffy mashed potatoes, buttered egg noodles, or plain white rice to soak up all that sauce. Add a simple green side—like steamed green beans, a tossed salad, or roasted broccoli—to balance the richness. If you’re feeding a crowd, warm dinner rolls or crusty bread on the side make it easy to stretch the meal and swipe up every last bit of sauce.

Servings: 6

2 pounds ground beef (80–90% lean)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a little oil.

In a large bowl, combine the ground beef and uncooked long-grain white rice. Sprinkle with the salt and pepper if using. Use clean hands to gently mix just until the rice is evenly distributed through the meat, being careful not to overwork the mixture.

Shape the beef and rice mixture into golf ball–sized meatballs, about 1 1/2 inches in diameter. You should get roughly 18–24 meatballs, depending on size. Arrange them in a single layer in the prepared baking dish, leaving a little space between each one.

In a medium bowl or large measuring cup, whisk together the condensed tomato soup and water until smooth and pourable.

Pour the tomato soup mixture evenly over the raw meatballs in the baking dish, making sure each one is coated and there is sauce around them. The meatballs should be mostly submerged, with some tops peeking out.

Cover the baking dish tightly with foil to keep the moisture in so the rice cooks through. Place the dish on the center rack of the preheated oven.

Bake covered for 45 minutes. Carefully remove the foil (watch out for steam), then return the dish to the oven and bake uncovered for an additional 20–25 minutes, or until the meatballs are cooked through (no pink in the center and an internal temperature of 160°F/71°C) and the rice inside is tender.

Let the meatballs rest for 5–10 minutes after baking so the sauce can thicken slightly. Spoon the tomato gravy over the meatballs before serving, and enjoy hot with your favorite sides.

To keep this close to the classic 4-ingredient Amish porcupine style, the base recipe stays simple, but there are easy ways to tweak it. For a slightly richer sauce, swap some of the water for beef broth or add a splash of milk or cream. If your family likes a little sweetness, stir a tablespoon of brown sugar or a drizzle of honey into the tomato soup before pouring it over the meatballs. For extra flavor without much effort, add a teaspoon of dried Italian seasoning, onion powder, or garlic powder to the meat mixture. You can also use leaner ground beef or a mix of ground beef and ground turkey if you prefer. If you need to stretch the meal further, add a few more meatballs and a third can of tomato soup with extra water to keep everything covered. Leftovers reheat well in the oven or microwave with a splash of water or broth to loosen the sauce, and they’re great tucked into rolls for a quick meatball sandwich the next day.