There are so many recipes for Porcupine Meatballs so I thought I would throw in my 2 cents worth in. Porcupine Meatballs got their name because of using the proper rice. If you use long grain or instant or converted you won't get the 'Porcupine' surprise. I recommend a short grain rice and specifically I use Cal Rose brand. I think an Aborio would work as well. I give the rice a rinse in a mesh colander before mixing the meatballs. This is a recipe every kid loves, including DH, the biggest kid of all. Try both variations and then try your own combination to come up with what your family likes best.

Ingredients

6 serv.

ground beef↗1 lb
ground pork1⁄2 lb
(or sausage, or use all beef or ground poultry)
short-grain rice↗1⁄2 cup
whole milk↗2⁄3 cup
parsley↗1 tablespoon
chopped fine (fresh or dried)
medium onion↗1
chopped fine
kosher salt↗1 teaspoon
tomato soup1 can
(or use cream of mushroom for a change)
water↗3⁄4 cup

Step-by-step instructions

1
Pre heat oven to 350.
2
Mix meat, rice, milk, parsley, onion, salt and pepper in a mixing bowl.
3
Spray a 13x9 pan with cooking spray.
4
Form meatballs into one ounce balls (I use a small cookie scoop). If you use the right size scoop you will fill the baking pan perfectly.
5
Mix soup and water together until well blended. Pour over meatballs.
6
Cover baking dish tightly with foil.
7
Bake for 1 hour until hot and bubbly.
8
This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change. Have some frilled toothpicks standing by and watch them disappear!
9
Hope you and your family like this variation of 'Porky-Pine' meatballs.

Source: food.com

Original recipe ↗

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