Tuesday, April 26, 2011

Porcupine Meatballs

Red meat is not bad for you. Now blue-green meat? That’s bad for you!
–Tommy Smothers

Today's recipe is one of my childhood favorites. It is simple, but filling and tasty. This was the first time I've made it for the Little Bugs, and as usual they were pretty picky about it :rolleyes:. Grasshopper was trying to use The Force on me to let him eat pizza every night for dinner. The following conversation ensued:

Grasshopper: You will let me eat pizza for dinner every night.
Me: Your Jedi mind tricks don't work on me.
Grasshopper: You will let me eat pizza for dinner every night.
Me: Mr. Bug, did you hear something?
Mr. Bug: Nope.
Grasshopper: You will let me eat pizza for dinner every night.
Mr. Bug: I sense a great disturbance in The Force. I hear the voices of a thousand parents crying out in disbelief.
Me: :lol:
Mr. Bug has a great sense of humor. :vader: And in the end, the Little Bugs did eat their meatballs. I love dinner time at our house.

Porcupine Meatballs
1 lb. lean ground beef
½ cup uncooked rice
¼ onion, finely chopped
1 clove garlic, minced or pressed
1 egg
2 tablespoons bread crumbs
½ teaspoon salt
⅛ teaspoon pepper
2 cans {11 oz. each} condensed tomato soup
1¾ cups water

• In a medium mixing bowl, thoroughly combine beef, rice, onions, garlic, egg, bread crumbs, salt and pepper. Form into balls a little bit smaller than a golf ball.
• Heat a 10" skillet on medium-high heat and add meatballs; brown on two sides. Meanwhile, combine tomato soup and water in a medium mixing bowl.
• When you have finished browning the meatballs {they will not be cooked all the way through}, pour the tomato soup over the meatballs and bring to a boil. Reduce heat and simmer, covered for 30 minutes.
• Remove cover from skillet and simmer over medium heat for 10—15 minutes, to allow sauce to thicken. Serve over Savory Rice.

Makes about 15 meatballs

• These are called porcupine meatballs because as the rice cooks, it puffs up and and when the meatballs come out, the rice is sticking out in all directions kind of like the spines on a porcupine. I love this dinner simply for the awesome name.
• The egg and breadcrumbs make the meatballs fairly dense. If you prefer your meatballs a little bit more tender, omit the eggs and breadcrumbs.
• My mom used to make these in the pressure cooker. I don't have one, so I've always done it in a skillet. If you have a pressure cooker {and know how to use it :wink:}, your meatballs will cook faster and come out more tender.


Quiet Quilter said...

Ah, yes,,,the pressure cooker,,,yesterdays microwave...with tastier results..

Sarah Craig said...

Oh my goodness, I thought these were just something my mom made up! It was one of the few edible things she could make, and I loved them!!! Thanks for sharing the recipe....

Shay said...

You have to give Grasshopper points for trying. Tell him to use tougher strength mind control next time!

I may have to try porcupine meatballs!

Jennifer Lovell said...

Looks really yummy! I'll be trying this recipe for dinner tonight. By the way, I made Chicken with Awesome sauce last week, and I thought it was great! Thanks for the recipes, they're always great when coming from you.

Mom said...

Oh way to go now dad wants me to make porcupine meatballs for supper. I do supose we'll fit them in some evening before the next week comes to an end. We do love them too! By the way did the kids eat/like them?

Angie said...

I have one that tried the Jedi mind tricks on me...then he discovered that I am Yoda. ;)