No, these meatballs are not made from porcupines, but are instead so named because the rice in them make them look a little pointy, like their namesake. That being said, these were a favorite of my mother’s growing up and I wanted to pass on her recipe. It is tasty, frugal and quick like meatloaf is. A lovely bit of comfort food.
1 pound ground beef (or a mixture of ground pork and beef)
1 tsp. Salt
½ cup rice (brown, white, or a mix)
¼ cup chopped onion
1/8 tsp. Black pepper
1 egg (beaten)
1 can of condensed tomato soup, 10 ounce, (the regular size)
Mix all the ingredients together in a bowl and form them into meatballs, except for the soup. I usually just use my clean hands for this, and each meatball should fit into the center of my palm when shaped. A little bigger than bite sized.
Place the meatballs into a casserole dish and cover them with a mixture of one ten ounce can of tomato soup and one soup can of water. I would pre-mix the two together in a serperate dish before covering the meatballs, but is not really necessary. Bake in the oven at 325 degrees Fahrenheit for one and a half hours and cover the dish while baking either with a fitting lid or tinfoil. This makes four to five servings, depending on the appetite of the guests to your table.
For an even quicker cook time use two cups cooked rice in place of raw rice and only bake for forty-five minutes. A great way to use up left over rice.