From the Church Lady Cookbook!
After bringing this one up, several people have mentioned to me that their Mom’s or Grand Mom’s made this one.
The internet says…The name comes from the uncooked rice grains that poke out of the meatballs as they cook, resembling porcupine quills. Popular during the Great Depression as a budget-friendly way to stretch meat, they are a nostalgic dish often made with canned tomato soup or a homemade sauce.
Porcupine Meat Balls – Lucille Woodall
1 pound ground beef
2 cans tomato sauce (I used 15oz)
1 teaspoon salt
1/2 teaspoon pepper
1 cup dry rice
1 small onion, chopped
Pour tomato sauce in large pan (larger than the one I used!😄) and add 2 cans of water. (I also added some Italian seasoning and Worcestershire sauce.) Let come to a boil while you form meat balls from other ingredients. Drop into boiling sauce. Cover and cook over low heat for 45 minutes. Makes 10-12 small balls.