Porcupines
 

I have Porcupines in the oven. Been making them for 55 years & they sounded good tonight. I doubled the recipe because leverovers always get eaten at our house. I use my Kitchen Aid mixer to mix it up.

1# ground beef
Chopped onion
Salt & pepper
1/2 cup rice
1 cup milk

Combine above. Mixture will be sloppy. Make large meatballs & lay in lightly greased oven pan. Can be double layered if necessary. Top with a can of condensed tomato soup. Do not dilute. Bake covered about 1 hour or so in 350 oven. 2# made 15 meatballs.

yum!
thanks! this is now on my list....maybe tomorrow night. ;)

A favourite of mine too.
Though my recipe does not add milk or any liquid to the meat mixture. Once formed I brown in a deep skillet, then add the tomato soup.

Sometimes for a switch up, I use Cream of Mushroom soup!!

That would be good too !

As a bit of a joke, I renamed the mushroom version as "hedgehogs" just to make it sound different! More mushrooms added to the mix is always good too.

Do you cook the rice first or is it instant style??

I made teriyaki style with leftover cooked rice, teriyaki glaze, and pineapple tidbits... can also use sweet and sour type sauce/vegetables. Can then put over more rice! Next to everything bagels, I miss rice the most in my low carb life style.

I made these often when my children were growing up. I recently made them for a daughter who had a knee replacement. She loved her 'blast from the past'.
No milk in mine and I add Worcestershire sauce to the soup. They are so cute!

Thanks for a reminder. I used to make these often but have not in a few years! Time to make some.

My dad who loved to cook would make these. As kids we loved them. I am going to put them on my menu for the upcoming week. Thank You .

I’ve always used regular dry rice straight from the bag & I actually bake it 90 minutes even if the recipe says shorter. I guess it depends on your oven.
I would think instant rice works then less baking time.