Old-School Porcupine Meatballs Get Their Name From One Extra Ingredient (It's Not Porcupine Meat)
We love meatballs in all forms, whether they are perched atop a peak of spaghetti, tucked into a sub, or even the star of the viral meatball ice cream cone in the Bronx. At potlucks, we ride hard with a vintage tip to submerge store-bought meatballs in jelly, and you know we were sat to find out how many Swedish meatballs IKEA sold in one year. We absolutely must draw the line, however, when it comes to porcupine meatballs. Who wants to eat a rodent covered in needles?
Let's back up: "porcupine meatballs" have nothing to do with the flesh of actual porcupines. These meatballs come by their name because they are made with grains of rice, which, when cooked, tend to jut out of the rest of the meatball, not unlike a porcupine's spines. A Los Angeles Times feature from 1968 described these unconventional meatballs as "old-time," proving them to be quite retro indeed. It seems that porcupine meatballs have ties to the Great Depression, when they were reportedly popularized as a way to make ground meat stretch further with the addition of some cheap, starchy filler. By adding rice, a relatively small amount of meat could feed a whole family.
Porcupine meatballs resemble a quintessential Mexican soup, albondigas, which is also made with rice-studded meatballs. Mexico's meatball tradition dates back to medieval Spain, although the Arabic recipes on which those earliest meatballs were based didn't include rice. Who first put the quills in the culinary porcupine? The world may never know.
How are porcupine meatballs served?
Other than the inclusion of rice in the mix, porcupine meatballs are served like many traditional American beef meatballs with a tomato-based sauce. Minced onion, garlic, egg, and a bevy of familiar seasonings (garlic powder, salt, pepper, and paprika are typical) are contained in the mixture, giving them a very similar flavor profile to Italian meatballs. Sometimes, nutmeg is used as a potentially offbeat (but delicious!) complement to the ground beef. Once cooked, the spiky rice becomes fork-tender within the meatballs, making them texturally interesting and very hearty. We've heard of some folks cooking their porcupine meatballs in simmering tomato soup, but, for extra oomph, we recommend noodles or even more rice as a side dish, with the meatballs stirred into a rich marinara. Add a crisp green salad, and you have a balanced, yummy meal!
In a day and age where grocery prices seem to be rising precariously, we think it's high time for budget-friendly, delicious weeknight dinners like porcupine meatballs to make a comeback. Kids love this spin on spaghetti and meatballs because it's fun, and grown-ups will appreciate the pop of protein and the way it really sticks to your ribs. Adding rice to your ground meat may seem pretty basic, but we think that, once you try it out, the tastiness and versatility will have you considering this special preparation every time you put meatballs on the menu.
@therusticmama Cook Porcupine Meatballs with me! Recipe below: INGREDIENTS 2 lbs ground beef 2/3 cup Basmati rice 1 small onion, diced small 2 eggs, large 1 tsp salt 1 tsp pepper, fresh ground 1 tsp garlic powder 1 tsp Mrs. Dash original seasoning 2 cans (10 oz.) cream of mushroom soup 2 cups milk or cream INSTRUCTIONS Preheat oven to 350 degree. Mix together the beef, rice, onions, eggs and seasoning. Form into meatballs about one and a half to two inches in diameter. To bake right away, place the meatballs in a casserole dish. Whisk together the cream of mushroom soup and milk until well combined. Pour this mixture over the meatballs, spoon a bit of the sauce over each meatball to make sure they're coated. Cover tightly with tin foil and bake for an hour or until a thermometer inserted into the centre registers 165 degrees F. To freeze a portion or all the meatballs for later use, lay the uncooked meatballs out on a pan and freeze for a couple of hours. Then, bag them and keep in the freezer for up to three months. #porcupine #porcupinemeatballs #recipe #recipesoftiktok #cooking