Tuesday, October 26, 2010

The Porcupine Illusion

Porcupine balls are DE-LISH-US!  Growing up in the sticks of Pennsylvania they were a mealtime staple . . . even our school lunch ladies served them up with a heaping pile of smashed taters. 

Yes, I come from a place called Blue Knob up the road a lick from Bulls Creek (pronounced Bulls Crick)  but we did not, I repeat, NOT eat actual porcupine balls. Yes, yes . . . some of those country folk slept in the same house as their livestock . . . if a tarpaper shack counts as a house . . . and married close relations.  And, I’m sure there were plenty of them 'uns nomming on unusual critters and roadkill and the like.  

But porcupine balls are really just meatballs with rice in a tomato-ee sauce.  The rice poking out of the meatballs kind of look like porcupine quills, but they don’t stick like real porcupine quills.  And they are really, really good!

This is definitely a retro-dish from the 70’s.  It’s a simple dish that deserves a comeback and is sure to be a family favorite if you give it a go.

What you need:

  • 1 Can Campbell’s Tomato Soup (10 3/4 Ounce Size)
  • 2 Soup Cans Of Water
  • 1/4 Cup Uncooked Rice
  • 1 To 1 1/2 Pounds Lean Ground Beef
  • Finely Chopped Onion (About 1/3 Cup)
  • 1 Tsp Worcestershire Sauce
  • Salt & Pepper To Taste

Mix meat, rice, onion, salt & pepper in a large bowl. 

Form into meatballs, this recipe should make about a dozen average size meatballs.  In a large, pan mix soup, Worcestireshire sauce & water over low heat. Gently add meatballs to the soup. 

Simmer for about 1 ½ hours; the sauce will thicken as it cooks. 

Serve with a pile of mashed potatoes and a side of peas.  Sure to please!!


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