Porcupine Balls are made with ground beef and raw rice. When they simmer in a savory tomato sauce, the rice cooks and swells, poking out like little quills on a porcupine. They come together quickly and kids love them.
This recipe was first published in full on the blog Food Lust People Love. We are pleased to share it with you here for Weekday Supper.
I open the deep freezer with a big sucking whoosh. I peer into its disorganized shelves and start rooting around for something that looks like it might want to be dinner. Ah, ground beef. We haven’t had Salisbury steaks in a while. “Come with me, my minced friend,” I say.
Now for a starch and a veg. The veg is easy because I have salad fixings. But starch-wise, we just had potatoes last night and pasta the night before, so that leaves couscous – a possibility but, nah – or rice. But rice would require gravy. And if you are making Salisbury steak with gravy, you gotta have mushrooms in it. Hey, I don’t make these rules up. They just are. And I have no mushrooms.
So. So. Let’s think. And then suddenly, it pops into my head. A meal I haven’t made or eaten or even thought of for a very long time. Where it came from, I do not know. Porcupine balls! They are relatively quick and certainly easy. They are a great weekday supper and I almost always have all the ingredients on hand. And kids love them. More’s the pity, I have no kids left at home. But never mind. You might. Porcupine balls, it is!
Disclaimer: No actual porcupines were harmed in the making of this dish.
- About 1 lb or 450g ground beef
- ½ small purple onion – about 1¼ oz or 35g
- 1 egg
- 1 beef stock cube
- A few good grinds of fresh black pepper
- 1 cup or 180g white Basmati or other long grained rice
- 1 (14 oz or 400g) can chopped tomatoes in juice
- 2 generous tablespoons or 60g tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- ½ -1 teaspoon crushed red pepper (depending on your taste)
- 1 large clove garlic
- For optional garnish: chopped parsley or cilantro
- Using a hand blender, purée the onion and beef cube with the egg. Add in the black pepper.
- Pour the puréed mixture into the ground beef and mix well.
- Then tip in the rice and mix thoroughly.
- Roll the meat/rice mixture into small balls. I divide these using my cookie dough scoop and then roll them smooth. Set aside.
- Put the first five sauce ingredients into a heavy pan with a tight fitting lid, along with some water. If you use the tomato can to measure the water, about half a can will do.
- Grate the garlic into the pan.
- With the pan over a medium flame, bring the sauce to a boil. Stir occasionally. This should take just a few minutes.
- Carefully immerse the meatballs in the sauce. Do not burn yourself! Give the pan a little shake so the meatballs will work their way to the bottom.
- Top up with more water, until meatballs are almost covered.
- Bring to a boil once more and then simmer, covered tightly for 30 minutes. Set a timer.
- During the first 10-15 minutes of the cooking time, pick the pot up with oven mitts occasionally and give it a gentle shimmy. Do NOT open the lid.
- When the timer goes off, turn off the stove and leave the lid on until you are ready to serve but another 15-20 minutes would be good. NO peeking.
- When you finally open the lid, the rice will have cooked and swollen out of the meatballs, turning them into, voilà, porcupine balls. Your starch and meat all in one neat package.
- Serve with salad or the vegetable of your choice.
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