Porcupine Meatballs

Porcupine meatballs are an old-fashioned favorite, developed during the depression to stretch the amount of ground meat. They are so-named because once cooked the rice sticks out of the meatball looking a bit like porcupine quills. The recipe is simple: Seasoned beef and rice are formed into meatballs, combined with tomato sauce, and baked to perfection in the oven, or simmered over low heat on the stovetop.

Ingredients:

• 1 pound (90/10) ground beef
1/2 cup uncooked long grain rice
• 1/2 cup beef stock
• 1/3 cup finely chopped onion
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon celery salt
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup water
• 2 tablespoons light brown sugar
• 1 teaspoon Worcestershire sauce

Preparation:

In a large bowl, combine ground beef, rice, beef stock, onion, garlic powder, black pepper, and celery salt. Mix well to combine.

Use approximately 2-3 tablespoons of the mixture per meatball and place them in a greased Le Creuset Stoneware 10-1/2” X 7” . Preheat oven to 350 degrees.

In a bowl, stir together condensed tomato soup, water, brown sugar, and Worcestershire sauce.

Pour over meatballs. Cover the Le Creuset Stoneware 10-1/2” X 7” with foil.

Bake covered for 40 minutes. Uncover and bake 15 more minutes.

Serve meatballs and sauce over white rice with your favorite vegetable on the side.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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