Grandma’s Recipe: Porcupine meatballs

I know, I know. You saw that title and asked, “What the heck is a porcupine meatball?”

Porcupine meatballs

Those are porcupine meatballs (served with broccoli, obviously). They are amazeballs. They also come with a family legacy (at least three generations have made them) and a funny story involving fourth grade me, my mom, and an ill-balanced carrying container.

First, the recipe. Mix together:

  • 1/4 cup tomato soup
  • 1 lb. ground beef
  • 1/4 cup uncooked rice
  • 1 egg (slightly beaten)
  • 1/4 cup minced onion
  • 2 tbsp minced parsley
  • 1 tsp salt

Shape the mix into balls (makes approx. 16). Brown them in 2 tbsp (or less if your ground beef has higher than 7% fat) shortening with a small clove of minced garlic. Once brown, add the rest of the tomato soup and 1 cup of water (though I’d like to try it with vegetable broth), and cover. Simmer for 40 minutes, or until rice is tender, occasionally stirring.

I try to serve it with a green, like broccoli or sautéed cabbage (which is my favorite veg–it’s the German in me).

Now for the funny story. So, from what my mom and I remember, my fourth grade class was doing some sort of bring ethnic family food to class to share thing, and I volunteered to bring these. I loved these as a kid (still do), and they’re bite size so they’re perfect for sharing a batch amongst a class of 20 or so. Because they’re served hot, my mom decided to bring them to my classroom just before I was to give my presentation about them. I have no memory of talking about them, but I do remember that while we were waiting for her to get to the classroom, our room phone rang and it was the front office. I was called up and my mom was on the phone. I think maybe you can see where this is going. While she had been walking through the cafeteria to my classroom, the *glass* bowl of the meatballs had fallen and they had splatted pretty well on the floor (it was a big cement outdoor place, as is common in Southern California). The bowl was in shards and my class was now going to be meatball-less. It was disappointing, but we can laugh about it now.

So I have a warning for you if you make these: use plastic!

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One thought on “Grandma’s Recipe: Porcupine meatballs

  1. Pingback: My 100th post! | Rebecca's Kitchen Escapades

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