Prep 5 mins
Cook 45 mins
Tomatoe based meatballs. They're called 'Porcupine Balls' because of the rice that is cooked in them. Funny name but yummy to eat.
- 1 lb ground beef
- 1⁄2 cup uncooked instant rice
- 1⁄4 cup finely chopped onion
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground sage
- 2 tablespoons vegetable oil
- 1 cup water
- 2 (8 ounce) cans tomato sauce
- Mix rice, onion, salt, pepper, and beef.
- Roll into small balls.
- Put 2 tablespoons of vegetable oil in skillet, heat, and slightly brown balls.
- Put water and tomato sauce over balls.
- Cover and simmer for about 45 minutes.
My mom always makes hers in a pressure cooker, but I wanted to follow your recipe and it turned out great. Thank you! I did not add the sage, because I don't particularly care for it unless it's in stuffing,and it came out really good!
My brother was recently home and Mom made porcupine balls for one of our dinner with the family nights and this is the closest recipe to the one she used. This recipe is in my zaar cookbook and I didn't know what I was going to have for dinner tonight (one of the few nights I don't have my slowcooker going). When I saw that I hadn't written anything when I originally reviewed this recipe, I had to say something. This is the exact recipe Mom used when my brother and I were kids. This was always a special treat for us. Great with rolls or some type of bread to sop up the gravy as I always add extra tomato sauce (with a little sugar) and shelly beans, which are green beans with brown beans in them and be sure to cut up some potatos in with the shellys. She would add either canned apples or peaches simmered with brown sugar, butter, vanilla and a mixture of cinnamon, nutmeg and allspice. Talk about some gooooooooood eatin! Thank you so much, Ashley for bringing some great memories back.