Porcupines

Porcupines!

I am a complete sucker for anything with an unusual name, like the uglies I discovered last week, and now adore.

I found this recipe, on allrecipes.com, this morning while trying to figure out what to make for Allan’s supper with the lonely pack of ground beef I found lodged between the twelve turkeys in our freezer.

Yes, we have twelve turkeys in the freezer. They aren’t our turkeys, they are just lodging with us until the School Graduation Feast, as they arrived a day late for the Christmas Feast.

Like they didn’t plan that!

I was really happy to find the ground beef. The only other meat I have at the moment is a huge pack of beef chunks, which I forgot to take out of the freezer until this morning and will probably take until tomorrow to defrost.

So, the ground beef will become porcupines this evening. I just hope that I am able to let him eat them.

They might be too cute.

Porcupines
• 1 pound lean ground beef
• 1/2 cup uncooked white rice
• 1/2 cup water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup water

In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.

Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.

Browning the porcupines

In an 11×7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.

Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Allan said that the porcupines were tasty, and very filling.

Steaming hot porcupines and mashed potatoes

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