Porcupine Meatballs

Porcupine Meatballs

No, they are not made out of real porcupines. No one would want to make Ground Beef with Rice in Tomato Sauce.

Porcupine Meatballs was my favorite meal in the Young family rotation (which consisted of taco salad, greenbean casserole, ham and potato casserole, tuna noodle casserole, you get the idea). I requested it every year on my birthday (the only day mom let us have an opinion about what to eat). It originally came from a cooking for two cookbook, but I don’t know the title or the author. When I copied it from mom’s recipe, I had to divide it back down to two from ten.

I use extra tomato sauce and sprinkle extra uncooked rice over the top before I start it simmering. Other than that, stick to the recipe:

  • .5 lb ground beef
  • .25 cup uncooked rice
  • .25 cup milk
  • 2 Tb chopped onion
  • .25 tsp salt
  • .125 tsp celery salt
  • .125 tsp garlic salt
  • dash of pepper
  • 1 Tb shortening
  • 8 oz tomato sauce
  • .5 cup water
  • 1.5 tsp worcestershire sauce
  • Mix first 8 ingredients in a bowl. Form into 4 meatballs. Melt shortening in a saucepan (you need a lid) and brown meatballs. Add all other ingredients, cover, and simmer about 45 minutes, stirring occasionally.

One thought on “Porcupine Meatballs

  1. It’s from the Betty Crocker’s New Dinner for Two Cook Book. However, the title page is missing, so I can’t give you a publication date or edition. Clearly it’s not new anymore. =)

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