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Sunday, September 6, 2015

Porcupine Meatballs

This blog is not just about sharing information of tried and true things.  It's a way to give my kids access to these things their way, digitally, via the world wide web.  Though I do hope to one day compile these things for them into their own books, particularly their favorite meals.  That way they have it, say if the power went out... or something.  This one, is my oldest son's favorite.  I think the whole family enjoys it, so here is to preserving Betty Crocker's Porcupine Meatballs.  My hubs told a friend that I was making this tonight and thinks she may have thought it was actual porcupine!   Rice adds the "quills" to make these spiky porcupines, but no porcupines were injured in the process!

This easy meal uses items most people keep as a staple.  Hamburger meat, spices, Worcestershire sauce and tomato soup.  I always double the recipe because I am feeding two teenage boys and the hubs, but I always have a little left over for lunch tomorrow.  

I love this old pan. It came with a glass lid for simmering. It is so large, it's larger than my largest burner.
So, I take two eggs, beaten and combine with 1/2 cup of tomato soup and 1/2 cup of uncooked rice.  The recipe calls for long grain rice, but I have used uncooked Japanese sticky rice and it works just as well.  To that, I add 1/2 teaspoon onion powder and a 1/2 teaspoon ground black pepper.  Next, add 2 lb. of lean ground beef, mixing well.  Oddly enough, the recipe does not call for salt, but I find it rather bland without it.  So I add kosher sea salt.  I never really measure my spices, I just apply as much as I think it needs. Sometimes I get it spot on.  Sometimes, not so much.  Let's say 1/2 - 3/4 teaspoon of salt.  I also add garlic powder or fresh garlic because I think garlic is the perfect compliment to any meat.  Mix this well, so your ingredients combine nicely.  You can cover and fridge it for a while or just go for it right out of the bowl and make your meatballs.  These are roughly 1"...ish.  Maybe a bit larger.  I found that the key to success on these meatballs is to make sure you don't prematurely flip them or they tend to fall apart.  We're not talking just browning them here. You are almost cooking them completely, flipping all sides before adding the sauce. 

The sauce is whipped up in a separate bowl. Put the rest of the tomato soup in a bowl and add 2 teaspoons of Worcestershire sauce and some dried oregano (my favorite spice).  Again, I never measure this. I pour it into my palm and then rub my hands together over the dish. I figure that's about a 1/2 teaspoon.  For this recipe, I used two palms or 1 teaspoon.  


Once your meatballs have cooked on all sides, add the sauce over the meatballs, cover and simmer! Let it render down and thicken, about 20 minutes. Stir it frequently and baste your balls!


Then serve over a bed of hot rice with a side of greens or corn. Mmmmmmm.  It would even be good with pasta or a nice potato salad.  This will be comfort food for my kiddos for sure.   Hope you'll give it a try.  Easy to make and enjoyed by even the pickiest of kiddos!  Mine are basically grown and they still love it. 


Ingredients (not doubled)
1 beaten egg
1 can condensed tomato soup
1/4 cup uncooked rice
1/4 tsp onion powder
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder or fresh crushed garlic
1 lb lean ground beef
1 tsp Worcestershire sauce
1/2 tsp crushed oregano


xo ~
Rolly <3