Porcupine Meatballs Vintage Recipe from the Great Depression.

Ingredients

• 1 pound Ground Beef (80% lean; trim excess fat)
• 1 cup White Rice (Long‑grain, uncooked)
• 0.5 cup Water (Room temperature)
• 0.25 teaspoon Celery Salt (Pinch; optional, adjust to taste)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 1 can (10.5 oz) Tomato Soup (Regular canned tomato soup)
• 1 tablespoon Brown Sugar (Packed)
• 1 teaspoon Worcestershire Sauce (Regular brand)
• 0.5 teaspoon Salt (To taste)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat while you prepare the meatballs.

   Time: PT10M

   Temperature: 350°F

2. Prepare Rice Mixture

   In a mixing bowl combine 1 cup uncooked white rice, ½ cup water, a pinch of celery salt, and a pinch of black pepper. Stir briefly; the rice will stay uncooked but will steam inside the meatballs.

   Time: PT5M

3. Mix Beef and Rice

   Add 1 lb ground beef to the bowl with the rice mixture. Using your hands or a spoon, gently combine until just incorporated. Form the mixture into 12‑16 evenly‑sized meatballs (about 1‑inch diameter).

   Time: PT10M

4. Arrange Meatballs in Dish

   Place the formed meatballs in a single layer in a 9‑x‑13‑inch baking dish.

   Time: PT2M

5. Make Tomato Sauce

   In a saucepan, combine the 1 can tomato soup, 1 Tbsp brown sugar, and 1 tsp Worcestershire sauce. Heat over medium heat, stirring, until the mixture bubbles gently.

   Time: PT5M

6. Combine Sauce and Meatballs

   Pour the hot tomato sauce over the meatballs, covering most of them. If any gaps remain, the steam will finish cooking the uncovered spots.

   Time: PT2M

7. Cover and Bake (First Phase)

   Cover the baking dish tightly with its lid or a sheet of aluminum foil. Place in the preheated oven and bake for 35 minutes.

   Time: PT35M

   Temperature: 350°F

8. Check and Finish Baking

   After 35 minutes, remove the cover and inspect the meatballs. If they are not fully cooked, return the dish uncovered for an additional 15 minutes, or until the meatballs are browned and the internal temperature reaches 160°F.

   Time: PT15M

   Temperature: 350°F

9. Rest and Serve

   Remove the dish from the oven, let it rest for 5 minutes, then serve hot with mashed red potatoes, steamed cabbage, or noodles.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g