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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe.

Ingredients Nutrition

Directions

  1. Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
  2. Shape the mixture into 1 1/2-inch balls.
  3. Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
  4. Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
  5. Serve with veggies, salad, and good crusty bread!
  6. Note: using brown rice is not recommended.
Most Helpful

4 5

Good, fast, and easy. The only things I would change next time would be to decrease the amount of water in the sauce by at least half as the sauce was too watery for my tastes. I would also add some brown sugar to the sauce as a previous reviewer did. Thanks for posting!

My family loved this. Made it as it was, but as the UK don't have tomato sauce in cans, I used one small tin of tomato paste and two cups of water. It worked well. Thanks Julesong.

4 5

Very tasty. We used brown rice rather than white & I think if I make it again I will use more tomato sauce...the sauce is delicious.