Porcupine Balls

A blast from the past….

I’m going retro today. My sister-in-law and brother-in-law are in town, unfortunately, because my mother-in-law is in the hospital recovering from knee replacement surgery. It is a very rare occurrence that all three siblings are together in one place. I asked them last night if I could make something “out of the past” and this is what came up. My mother told me that I asked for this on my sixth birthday. Of course the original recipe used Campbell’s tomato soup, but I am giving it a bit of a modern update. They asked for it – Porcupine Balls…..

Porcupine Balls

Serves 4-6

1 lb ground beef
1¼ cups uncooked white rice
1 tsp dried onion
1 tsp seasoned salt
½ tsp oregano
½ tsp basil
14 oz can diced tomatoes with juice
10½ oz can of beef broth

Preheat oven to 350 F.

In a medium bowl, mix 1/2 cup white rice with the ground beef. Add the dried onion, seasoned salt, and seasoning. Mix it together.

Roll into 8 or 10 golf-ball-sized balls. Spread remainder of rice on the bottom of 2-quart baking dish. Pour in the tomatoes and beef broth and stir with a spoon. Put the porcupine balls on top and cover the dish tightly with foil.

Bake for 1 hour.


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