Many years ago on one of our trips home to Alabama, my dad's cousin Tootsie made us a meal of Porcupine Balls. My younger brother and I were in awe and fell in love with this simple meal. Decades later we always remembered that special trip, Aunt Tootsie house and her Porcupine Balls.
I attempted to make them a couple of times for my family but was never satisfied, but decided recently to give them a go again and was transported back to my childhood... and Althea loved them.
A few of the simple ingredients that go into Porcupine Balls.
The finished product.
1 pound ground chuck or round
1 cup of converted rice
1 can condensed tomato soup
1 tablespoon diced onion
1 can beef broth
3 tablespoon Worcestershire sauce
salt and pepper
Mix ground meat, rice, salt and pepper, onion, 1 tablespoon Worcestershire sauce, 3 tablespoons soup and 1/4 to 1/2 cup of beef broth together and form meatballs. Add a small amount of broth at a time so meatballs will not become too soupy.
Brown meatballs in oil and drain. Place remainder of soup, broth and Worcestershire sauce back in pan and add meatballs. Add a small amount of water if needed and bring to a boil over medium heat. Reduce heat and simmer 20 minutes until meatballs and rice are cooked through, adding small amounts of water if needed.
Serve over cooked rice or mashed potatoes or by themselves.