porcupine meatballsPosted: April 29, 2012
You’re in the right place!
While making this dish, I noticed Mom’s original recipe card has tomato stains on it (see below). So that means this was a familiar favorite.
Thanks to us, it still is.
Grab Your Porcupines And Let’s Eat
¼ cup | tomato soup
1 pound | ground beef
¼ cup | uncooked rice
1 | cage free egg, slightly beaten
¼ cup | minced onion
2 tablespoons | minced parsley
1 teaspoon | salt
2 tablespoons | shortening
1 | garlic clove, minced
1 cup | water
ii. what to do
1. Mix ¼ cup of the soup with beef, rice, egg, onion, parsley and salt.
2. Shape into balls (about 16).
3. In a large skillet, melt down the shortening with garlic then add the porcupine meatballs and cook until brown.
4. Blend in the rest of the can of soup and 1 cup of the water. Cover.
5. Simmer about 40 minutes, or until rice is tender, stirring now and then.
Foodie Tips ~
♥ Substitute the 1 cup water (above) with beef broth. You can thank us later.
♥ I’m not sure what the porcupine meatballs were served on (or with), but seems like they would be happy with some garlic bread and a salad.
♥ This dish undoubtedly gets its name because of the similarity between the rice and a porcupine’s quills. Squint tight and you’ll see what I mean.