Here's another fun recipe from the "Holy Redeemer's Mothers' Club Kitchen Kapers" -- provided by Jo Marie Cacioppo and Mrs. W. J. Saurer.
At first it looks like meatballs in sauce but after you leave them to simmer...POP! Out pops the rice and the reason why it's called a porcupine. Of course, nowadays it could be renamed "Rice and Beef Urchins".
I didn't change much with this recipe (which have been marked with asterisks) and the flavor was really good. My husband said they were like mini meat-loafs.
Ingredients
- 1 lb ground beef
- 1/4 teaspoon pepper
- 1 teaspoons salt
- 1/2 cup raw rice, washed*
- 1 clove garlic
- 1 teaspoon parsley**
- 1/2 small onion, diced -- 3 Tablespoons for the meatballs and the remaining for the sauce***
- 3 Tablespoons butter
- 1 cup water
- 1 (15oz) can tomato sauce****
- *I'm assuming the recipe was talking about long grain rice but I used what I had on hand -- short grain calrose.
- **The recipe said chopped parsley so I assume they were talking fresh but I used the same exact amount but dried. That said, I guess I doubled the parsley if I had actually used fresh.
- ***Since I was going through the trouble to dice an onion for 3 tablespoons (per the recipe) I figured it couldn't hurt to use the rest for the sauce (my change).
- ****The recipe said 2 cans but I'm guessing a can of sauce when this recipe was created was about 8 oz -- about half the size of 15 oz can I found in my store and which seemed like more than enough sauce.
Directions
Add the beef, spices, rice, and onion in a bowl and mix.
Divide mixture and form 10-12 small balls.
Brown meatballs in butter.
Drain excess fat and then add remaining onions, sauce, and water.
Cover and simmer for 45 minutes or until rice is tender.
Serve with pan sauce.
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