I feel like I need to get this out of the way first thing: This recipe does not contain any porcupine meat. It’s called porcupine meatballs because the meatballs have rice in them, and they can stick out like porcupine quills.

Ok, so now that is out of the way, these meatballs first began to appear in American kitchens during the Great Depression. The use of rice as a binder and filler meant less meat could be used.

I love these meatballs, and they are very quick and easy to make. They are incredible as leftovers and freeze well too (after they are cooked).

I use ground pork, but ground beef or ground turkey can also be used.

Porcupine Meatballs (serves 4-5)

Ingredients:

• 1 lb ground pork, turkey, or beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1 cup uncooked rice- I use basmati rice, but jasmine or plain white rice can also be used. Do not use parboiled or instant white rice.
• 2 14-ish oz. Cans of Tomato sauce (or blend diced tomatoes until smooth)
• Garlic Powder
• Onion powder
• 1 Tablespoon Worcestershire Sauce (to taste)
• Salt and Pepper to taste

Directions:

1. To make meatballs, combine the meat, egg, breadcrumbs, and uncooked rice in a mixing bowl until well combined. Shape into approximately 15 meatballs. They will increase in size as they cook.
2. In a large oiled skillet, brown the meatballs on all sides.
3. Once they are browned, add tomato sauce and remaining ingredients. Cover with a lid, and cook on medium-low for about 20 minutes, stirring occasionally.
4. Taste the sauce and adjust the seasonings as you prefer.
5. Serve with Texas toast/Garlic Bread/Hot French bread and a green salad or your preferred vegetable.

Tip: My youngest likes to sprinkle cheese on top.