Thursday, October 27, 2011


I found this recipe here. I think meatball subs sound so good. But I can't wait to try it with cream of mushroom soup instead of tomato sauce. I would have to double or triple this recipe as well.
No these meatballs are not made form porcupines, rather they look like porcupines once they are done cooking. 
Now, for my size of family I double this recipe and serve the meatballs with mashed potatoes and whatever frozen or canned veggie my kids pick out.  (usually corn)
  • 1 1/2 pound lean ground beef
  • 2/3 cup long-grain rice, uncooked
  • 1/2 cup water
  • 1/4 cup finely chopped onion
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 large can (15 ounces) tomato sauce
  • 1 cup water
  • 2 teaspoons Worcestershire sauce


Directions for porcupine meatballs
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.
Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.
Porcupine meatballs serve 4 to 6.

1 comment:

  1. This recipe sounds really yummy. I will have to try it.