I have no idea where the name of this recipe comes from. Nothing of it resembles a porcupine and it sure isn't made from porcupines. The flavor of this actually reminds me of the filling for stuffed cabbage. These are really easy to make and go well with mashed potatoes and corn, as pictured. This working out so lovely gives me hope for the other main dish recipes in this mess of recipes I have.
The recipe for Porcupines didn't give specific amounts for most of the ingredients, so I'll just guess at what I used. Feel free to adjust amounts to suit your tastes. You probably don't even have to measure anything to make this. I do recommend using a lean ground meat or it will end up a greasy mess (I know this from a failed attempt at meatloaf not too long ago...). You can most likely assemble the meat part of this dinner in advance and refrigerate or freeze it.
Porcupines (Printer-friendly PDF version)
1 pound lean ground beef
1/2 C long grain white rice, uncooked
1/4 C onion, chopped
1/2 t salt
1/2 t pepper
1 can Tomato puree, 29oz (the large can)
Salt and pepper, to taste
Place the ground meat in a bowl with the rice, onions, salt, and pepper. Mix together until well combined.
Roll the mixed up meat mixture into balls, approximately the size of golf balls.
In a casserole dish, mix the tomato puree with the salt and pepper.
Place the meat balls into the tomato mixture.
Cover and bake at 350 degrees Fahrenheit for 1 1/2 hours.
Serve with mashed potatoes.
Enjoy!
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