If you have never had this unusually named dish, you are in for a treat. Juicy meatballs, with rice throughout, makes a filling meal with very little work.
I remember when my mom first told us we were having Porcupine Balls for dinner. We were country raised, and wild game was often on the menu so it wasn’t outside the realm of possibility for us to actually be eating porcupine. My 10 year old self was not impressed.
It has become a family favorite here on the farm, and I encourage you to give it a try! The trick is to brown the meatballs before placing them in the pan. This helps them stick together during the long cook time and of course, browning adds unbeatable flavor.
Farmhouse Porcupine Balls
- Large skillet
- Baking dish with lid
- 1 Cup White Rice Raw
- 1 Lb Ground Beef
- 1/2 Cup Green Pepper Finely chopped
- 1/2 Cup Onion Finely chopped
- 1/2 Cup Water or Milk
- 4 tsp Worcestershire sauce
- 2 Tbsp Brown Sugar
- 1 Quart Spaghetti Sauce Your favorite brand
- Salt/Pepper to taste
- Combine first 7 ingredients in a large mixing bowl
- Form into 6 to 8 meatballs
- Brown meatballs on all sides in a skillet
- Pour a layer of spaghetti sauce into the bottom of your baking dish
- Gently place browned meatballs into the baking dish
- Pour remaining sauce over all
- Cover tightly
- Bake at 350 for 40 minutes, or until rice is thoroughly cooked