Does anybody have the recipe for porcupine balls?

Answer 1

PORCUPINE MEATBALLS
1/2 c. uncooked rice
1/2 lb. ground beef
1/2 tsp. pepper
1 sm. onion, finely chopped
1 tbsp. cooking oil
4 c. canned tomatoes
Mix rice with ground beef, pepper and onion. Shape into balls the size of walnuts.
Pour cooking oil into a large pan with a lid. Add meatballs and brown on all sides.
Mash tomatoes with fork and add to the meatballs.
Cover the pan and cook slowly about 30 minutes or until the rice is tender and the meatballs are doubled. Meatballs will look like porcupines with bristles sticking out.
I also use the same ingredients in my stuffed bell peppers and they are delicious.

Hope this helps..

Answer 2

PORCUPINE MEATBALLS

1/2 c. uncooked rice
1/2 lb. ground beef
1/2 tsp. pepper
1 sm. onion, finely chopped
1 tbsp. cooking oil
4 c. canned tomatoes

Mix rice with ground beef, pepper and onion. Shape into balls the size of walnuts.
Pour cooking oil into a large pan with a lid. Add meatballs and brown on all sides.

Mash tomatoes with fork and add to the meatballs.

Cover the pan and cook slowly about 30 minutes or until the rice is tender and the meatballs are doubled. Meatballs will look like porcupines with bristles sticking out.

Answer 3

Porcupine Meatballs

1 egg
1 1/2 C V-8 Vegetable Juice
1/4 cup instant rice
1 tablespoon dried celry flakes
1 small minced onion
1/4 teaspoon salt
1 dash pepper
1 lb lean ground beef

In medium bowl, beat egg.
Add 1/8 C V-8, uncooked rice, celry flakes, onion, salt and pepper.
Mix well andadd ground beef and using your hands, mix well again.
Shape into 1/12-inch meatballs.
This should make about 25 meatballs.
Place meatballs in a 1-inch skillet.

Pour remaining juice over the meatballs.
Cook without stirring until mixture starts to boil.
Turn heat to low.
Cover and cook for 40 minutes, stirring occasionally.
Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
( For some reason I like to add a lot of black pepper to this dish, even tho I normally avoid it all-together)

Answer 4

Porcupine Balls

Ingredients

2 Lb. Ground Beef; * see note
1 Cup Minute Rice; ** see note
1 Medium Onion; chopped
1 Tsp. Salt
1 Tsp. Lawry's Seasoned Salt
1/2 Tsp. Pepper

----------------------------------Sauce-----------------------------------
2 Cans Campbell's Tomato Soup
1 Soup Can Water
1 Tbsp. Worcestershire Sauce

Instructions

* (I use ground round, but you COULD use a mixture of beef,
veal and pork or of beef and turkey, or all turkey)

** (use Minute Rice for cooking within this time frame.
Regular rice would change the timetable.)

With your hand, but with a light touch,
mix meat, rice and onion until amalgamated.
(And, mix seasonings (salt, seasoned salt,
pepper) into mixture as you go. Form into
1 1/2-inch balls and place in a casserole
which has been sprayed with PAM. Mix
soup, water and Worcestershire sauce until
blended. Pour over meatballs, making sure
that each one is moistened with sauce.
Cover casserole and bake at 375 degrees for
30 minutes. Uncover and bake for 30 minutes
more. Serve from the casserole. Leftovers
are even better than the first time round.
Simply reheat in the microwave or in a pan
on top of the stove.

Cheap, and easy.

Answer 5

Man, if you can catch a porcupine and cut off his balls, you can cook them any damn way you please.

Answer 6

SAY WHAT?????