.jpg)
My grandmother was the type to prepare a hot lunch everyday. Growing up next door, I had a front row seat and often a full plate. Every few weeks, porcupines would make an appearance. These tender balls of ground beef and white rice, covered in tomato sauce, were always well received. Apparently, she even crushed her own tomatoes!
My version has just a few updates. I used ground turkey, brown rice, and canned tomato sauce. Since brown rice takes longer to cook, I allowed the porcupines to simmer for an extra 10 minutes. Overall, it is a bit healthier, though traditional porcupines are fairly healthy by themselves. If you're trying to be low-carb, then this is not the recipe for you. Stick with a more traditional turkey meatball.
Dating back to the Depression, this dish developed as a means to stretch a pound of meat. It's easy to see why this simple & flavorful dish has been passed down for so many years!
After cooking, the rice can stick out of the meatballs and resemble porcupine quills.
Absolutely! After cooking, store meatballs in an airtight container and stash in the freezer for up to 3 months.
Instead of using a skillet on the stovetop, porcupine meatballs can also be cooked in the oven. Preheat the oven to 350 degrees. Place the meatballs in a baking dish. Next, pour the tomato sauce over the meatballs. Cover the dish with foil or a tightly fitting lid. Bake for 30 minutes. Remove the cover and allow to bake for an additional 30 minutes.
Simmered in a simple tomato sauce, these porcupine meatballs make a hearty dish that has been filling dinner plates for many generations!
Comment
Did you love this? Let us know!