Porcupines!

Okay People....prepare yourself for this one. It will make your mouth happy. So So So Happy.

Porcupines!

This is a picture of them right when I started cooking them...they were devoured before I could take an "after" pic...

So here's the story...one of my besties lives in NC and I was staying with her for a mutual friends wedding weekend. We were crazy busy, but the first night I arrived, she made these delicious little delights for dinner and I demanded the recipe! Turns out it is her moms recipe...and her mom is one of my favorite people because once upon a time she was the only mom we could get ahold of on a major holiday when we needed help figuring out how to get the stupid turkey's legs apart...but that is a whole other story ;-)

So here is the recipe..and I will have you know...I quadrupled the recipe so I would have left overs. And this recipe is really only enough for one person...double it and it's good for 3 people...quadruple it and it's enough for a couple meals and it is just as good reheated :)

1/2 lb ground beef

1/4 cup uncooked white rice (I used minute rice)

1/4 cup milk or water (I used milk)

2 Tbsp chopped onion (I use the equivalent amount of dried minced onion, instead)

1/2 tsp salt

1/4 tsp celery salt

1/8 tsp garlic salt or powder

dash of pepper

Sauce 8 oz can of tomato sauce (You can never have too much)

1/2 cup of water for every 8 oz of tomato sauce

1 1/2 tsp Worcestershire sauce

Mix first set of ingredients together and form into balls about golf ball size or a little smaller. Should make 4-6 balls. Mix sauce ingredients in a deep covered saute pan or frying pan. Put meatballs in sauce and spoon sauce over them. You want to have enough sauce to come up at least halfway on the porcupines.

Cover and simmer over medium low heat for 40-45 minutes. Flip them over about halfway through the cooking time and add some water if the sauce has cooked down too much, but resist the temptation to uncover them more than once. When they're cooked when get firm and the rice should be soft. I usually break one open to see if the rice is cooked. Chef's prerogative to taste test. ;)

Serve with egg noodles or mashed potatoes to soak up all the sauce.

You are Welcome.

Joyfully,

Jamie