From the kitchen of One Perfect Bite...These meatballs appeared on dinner tables with great regularity during the 1970's. The recipe appealed to moms because it was quick and easy to prepare, and children loved the spiny meatballs for their novelty and taste. As it cooks, the rice pokes through the meatballs and resembles porcupine quills. This is a bare bones version of the recipe that has many variations. I've slightly altered the original recipe myself. I use 2 cans of soup rather than the one called for in the original recipe because I want to have enough sauce to use as a gravy on the mashed potatoes that I serve with this dish. I also add grated cheese to my meat mix to add a bit more flavor to the meatballs. This is a great weeknight meal. It will take some of you on a stroll down memory lane. If you have never made the meatballs and have young children at your table, I urge you to give this recipe a try. Here is how these novel meatballs are made.
Porcupine Meatballs...from the kitchen of One Perfect Bite inspired by Minute Rice
1 pound ground beef or turkey
1 cup uncooked instant rice
1 slightly beaten egg
1 tablespoon parsley (or 2 tablespoons dried parsley)
1/4 cup grated onion or 3 tablespoons dried minced onion
1 teaspoon garlic salt
1/4 teaspoon pepper
2 (10-3/4 oz) cans tomato soup
1 cup reduced sodium beef broth
2 teaspoon Worcestershire sauce
1/4 cup grated Parmesan cheese
1) Combine meat, rice, egg, parsley, onion, salt, pepper, cheese, and 1/4 cup tomato soup, mixing until well-combined.
2) Shape into 20 small balls. Place in skillet. Mix remaining tomato soup, beef broth and Worcestershire Sauce and pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes, stirring often. Yield: 4 servings.
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