Porcupines, delicious meatballs in gravy. They knew what they were doing! Family Reunion Recipe

Ingredients

• 1 pound Ground Chuck (lean ground beef)
• 0.5 cup Seasoned Bread Crumbs (seasoned)
• 1 large Egg (room temperature)
• 0.5 medium Onion (chopped medium dice)
• 0.75 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Garlic Powder
• 0.5 cup Long Grain White Rice (uncooked; will expand during cooking)
• 2 tablespoons Butter (divided: some for skillet, some for mashed potatoes)
• 2 tablespoons All-Purpose Flour
• 3 tablespoons Brown Gravy Mix (store‑bought)
• 4 cups Beef Broth (low‑sodium; homemade or store‑bought)
• 0.25 teaspoon Balsamic Vinegar (just a few drops for depth)
• 3 medium Potatoes (peeled and cubed for mashing)
• 0.25 cup Milk (optional, for creamier mash)
• 1 cup Frozen Peas and Carrots (mixed frozen)

Instructions

1. Prep Potatoes

   Peel the potatoes, cut into even cubes, place in a medium saucepot, cover with cold water, add a pinch of salt, and bring to a boil.

   Time: PT20M

   Temperature: medium heat

2. Cook Peas & Carrots

   In a small saucepot, combine frozen peas and carrots with a splash of water, a pat of butter, and a pinch of salt. Cover and steam until heated through.

   Time: PT5M

   Temperature: medium heat

3. Mix Porcupine Meat

   In a large mixing bowl combine ground chuck, seasoned bread crumbs, egg, half a medium onion (medium dice), 3/4 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 cup uncooked rice. Use clean hands to mix until just combined; avoid over‑mixing.

   Time: PT10M

4. Form Porcupines

   Divide the mixture into 12 portions, each slightly larger than a golf ball. Flatten each portion into a disc about 1/2‑inch thick.

   Time: PT5M

5. Brown Porcupines

   Heat 1 tablespoon butter in the large skillet over medium‑high heat. Add the discs in a single layer, cooking without moving for 3‑4 minutes per side until nicely browned.

   Time: PT10M

   Temperature: medium‑high heat

6. Set Porcupines Aside

   Transfer the browned discs to a plate and set aside while you make the gravy.

   Time: PT2M

7. Make Roux

   In the same skillet, add the remaining 1 tablespoon butter. Sprinkle 2 tbsp flour over the melted butter, stirring constantly for about 1 minute until the mixture turns a light golden color.

   Time: PT2M

   Temperature: medium heat

8. Add Gravy Mix

   Stir in 3 tbsp brown gravy mix until fully incorporated.

   Time: PT1M

9. Deglaze and Build Gravy

   Gradually whisk in 4 cups beef broth and 1/4 tsp balsamic vinegar, scraping the bottom of the pan to release browned bits. Bring to a gentle simmer.

   Time: PT3M

   Temperature: medium heat

10. Simmer Porcupines in Gravy

    Return the browned discs to the skillet, cover with a lid, and let simmer on low heat for 20 minutes, or until the rice inside the meat is cooked and the internal temperature of the meat reaches 160°F.

    Time: PT20M

    Temperature: low heat

11. Mash Potatoes

    Drain the cooked potatoes, return to the pot, add 1 tablespoon butter, 1/4 cup milk (optional), and a pinch of salt. Mash until smooth and creamy.

    Time: PT5M

12. Plate and Serve

    Spoon a generous portion of mashed potatoes onto each plate, make a well in the center, and fill with peas‑and‑carrots. Top with the porcupines and ladle extra gravy over everything.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g