Mom's Recipe File - Porcupine Meatballs

 

I came across my mothers old recipe box and realized I’d really never looked inside. You see, my mom was never much of a cook so I didn’t think there’d be anything of interest. I now realize that most of those recipes are from other people; favorite aunts, old friends and even a few I’d given her, always hoping she would take up cooking as a hobby. (I was always hungry!) So, although she probably didn’t make most of the recipes in her box, there are some good meal ideas and it’s fun to see her handwriting and little notes.

Mom collected recipes like she collected everything else.  She belonged to many clubs and organizations and there was always another potluck to attend. She would usually make her famous (?) pineapple upside down cake. I always referred to it as her dump cake because it consisted of dumping a box of yellow cake mix, a can of pineapple and margarine into a pan and baking. Weird but somehow good. She’d come home with an empty casserole and new recipes to try.

My mom was always too busy to cook. I don’t think she ever really liked her own cooking so she never made the effort. She preferred to be painting, gardening or attending an art exhibit; being tied to the kitchen wasn’t her idea of a good time. If something could be cooked in one pan, that was her idea of a successful dinner. It cracks me up to read some of the recipes that call for a jar of jam and dry onions dumped over chicken breasts and baked. Mom’s home cooking!

One favorite recipe she did make when we were kids was Porcupine Meatballs. We loved having it when friends came over, just waiting for the moment when they asked if it was truly porcupine meat. Of course it wasn’t, it’s just the little rice pieces poking out of the ground beef. I’m sure you could use ground turkey if you’d like. The original recipe called for a can of tomato soup, but I prefer to use my frozen soup from last summer’s tomatoes. Other than that, the recipe is as written…from mom.

Porcupine Meatballs

1/2 cup regular rice

1 1/2 pounds hamburger

1 small onion

1 can tomato soup

1/2 can (1/2 cup) water

salt and pepper

Add rice, onion, salt and pepper to ground beef. Make into small meatballs. Place meatballs into boiling soup. Cover, turn to low and cook 45 minutes.

In the olden days we served this over mashed potatoes, but yikes, two carbs at one meal, no way, so now I serve them over mashed cauliflower.

 

                 Enjoy!

 

Comments

[Bonnie MacDougall]

This takes me back. My mom was a good cook and I have a little notebook she gave me with some of her favorited recipes in it. They never come out as good as hers but they are truly comfort food for me. I, too, like to see my mom's handwriting and her little comments written on the recipes. Thanks for bringing back the memories, Janet.

[Bonnie MacDougall]

Oh, and I think I'll pass on trying the jam and onions over chicken recipe you mention. No wonder you never had a weight problem!

[Vicki Obrist]

This was a favorite of our family growing up and my kids still love it, but we used cream of mushroom soup and bake it in the oven covered until the rice is done about 1 hour. Oh and brown the meatballs first.

[Janet]

Your recipe sounds good too. More like Swedish meatballs maybe. I'll have to give it a try. Happy New Year!