Hi Everyone,
I heard from Leslie (MaineWriter) that there were lots of requests for my Porcupines recipe. Wow! This is just everyday food for Ennis and me, but if you folks want to make 'em, have at it. It is basically the recipe from the Joy of Cooking with a few "twists" I have added over the years. Enjoy!
Jack's Porcupines
loved by Junior, detested by Jenny, tolerated by Ennis because he ain't a cook
Mix together:
1 lb. ground beef
1/2 cup bread crumbs (I like the Italian seasoned, by Progresso)
1/2 cup uncooked white rice (not the quick cooking kind or instant)
1 egg
3/4 teaspoon salt
1/4 teaspoon paprika
optional: 2 tablespoons chopped green peppers
note: Ennis isn't real fond of green peppers, so I usually substitute 2 tablespoons chopped onion. I also add a clove or two of crushed garlic, which wasn't in the original recipe.
Using your hands, make medium size meatballs.
To cook, you have a few choices. I usually place the meatballs in a shallow baking dish. Pour a jar (15 1/2 oz) of spaghetti sauce (I like Barilla) over the meatballs. Cover and bake at 350 degrees for 45 minutes. Uncover and cook for an additional 10 minutes or so. Sometimes I'll sprinkle cheese on top for this last 10 minutes of baking. They have packages of grated cheese in the store. I like the "Italian Cheese Blend" myself. Works well for this recipe.
Alternatively, you can brown the meatballs in a skillet, then pour the spaghetti sauce over, cover and simmer until done--about 30 minutes. This adds the extra step of browning which I think is a pain in the ass. You can also just cook them in the skillet with the sauce, no browning first, but then they look a little pale, I think.
I usually serve with a tossed salad and garlic bread.
Makes enough to serve 4, or for the 2 of us, we always have leftovers.
Hope y'all like this.
Jack
Lazy L Farm
Quanah, TX
