Porcupine Meatballs, Do you know the Recipe? Cont....

Brenda remembers Porcupines as follows
1 lb ground beef (not the cheep stuff not too expensive)
1/2 onion chop fine
about 1/4 cup rice
pack into meat ball (not too tight)
brown in frying pan on med to med-high
then add a can of tomato juice to almost cover meat balls
cook over med heat until done.


This is the recipe that I use in the Ray house

1 lb ground meat (I have used ground turkey really good)
1/2 cup uncooked instant rice (I use a brown rice)
1/2 cup water
1/3 cup chopped onion (some times I use dry onion 2 Tbs)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground pepper (you really should always use ground pepper its just better)
1 (8oz ) can tomato sauce
1 c water
2 tsp Worcestershire sauce (woozy sauce)

In large bowl, mix meat, rice, 1/2 cup water , onion, salt, garlic and pepper. Shape in to balls. Place in ungreased 8 inch baking dish. Stir together remaining ingredients; pour over meatballs. Cover with foil. Bakes at 350 for 45 minutes. Uncover and bake 15 minutes more.

Now that I have both recipes I think I will brown my meatballs be for adding the sauce

We all agreed that they are served best with mash potatoes! (I would add an ice cold coke out of the can)