Meatballs with Rice & Tomato

Lauren says there's never enough cabbage in cabbage rolls. Dave shoves the cabbage aside on his plate; he likes the meat-and-rice filling. This depression-era recipe for ground beef and rice meatballs is known as either "Porcupines" or "Hedgehogs". The meatballs resemble porcupines or hedgehogs when the rice pokes out of the meatballs as they bake in the oven. The ingredients are similar to cabbage rolls, without the cabbage. 

Porcupines

• 1-3/4 lb. ground beef
• 1 tsp garlic powder
• 1 medium-sized onion, chopped
• 2 Tbsp grated carrot (1 small carrot)
• 1 cup milk
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 cup uncooked white rice, rinsed and drained
• 2 tins condensed tomato soup
• 2 cups cold water

Mix together: raw beef, garlic powder, onion, grated carrot, milk, salt, pepper, uncooked rice.

Shape into meatballs.

Place in a casserole dish or roasting pan.

Mix tomato soup and water, pour over meatballs.

Bake uncovered in preheated 350 degree F oven for 35 minutes.

Cover and bake another half hour.

For those who will be disappointed that you didn't make cabbage rolls, serve with a side dish of boiled cabbage.

Serves 6.

Hedgehogs

• 2-1/2 lbs ground beef
• 2 cans condensed tomato soup
• herbs to taste
• 1/2 cup flour
• 1 cup white rice, rinsed
• 1 large beaten egg
• salt and pepper

Mix ground beef, egg, flour, rice, salt, pepper and herbs.

Roll into small balls.

Place in a casserole dish.

Pour soup over meat balls.

Cook in 350 degree F oven 1-1/2 hours or until your hedgehog dinner is done.