porcupine meatballs

mom's porcupine meatballsLove Porcupines? And Meatballs?

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

i. ingredients

getting ready to make porcupine meatballs

¼ cup | tomato soup
1 pound | ground beef
¼ cup | uncooked rice
| 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.

mom's original porcupine meatball recipe card

 




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