porcupine meatballs

(1 rating)
Recipe by
Paula Collier
Taylorville, IL

My Grandma made this on special occasions. We thought they were the coolest!

(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 1 Hr

Ingredients For porcupine meatballs

  • 1 1/2 lb
    ground chuck
  • 1 tsp
    salt and pepper
  • 1/3 c
    minced onion
  • 3/4 c
    long grain rice (not instant) uncooked
  • 1 tsp
    worcestershire sauce
  • 1 lg
    can crushed tomatoes and it's juice
  • 1 can
    large tomato juice or v-8
  • 1 1/2 c
    olive oil for browning meatballs

How To Make porcupine meatballs

  • 1
    Mix ground chuck, salt and pepper, onion and rice. Form into walnut sized meatballs and brown in olive oil in skillet. Drain and set aside.
  • 2
    In stockpot, mix tomatoes, tomato juice, and worcestershire sauce. Bring to a boil and drop about 5 meatballs in at a time. When all the meatballs are in, reduce heat to a simmer and cook 45 minutes. Stir only occasionally and carefully as not to break apart meatballs.
  • 3
    We like to serve the meatballs and sauce on a big 'ol pile of mashed potatoes and a side of green beans. The rice cooks and sticks out of the meatballs, resembling a "porcupine".

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