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Note: there are no porcupines used in these meatballs, so if you were excited that you finally found a use for that porcupine carcass in your garage, I’m sorry.
This is one of my grandma’s recipes. Therefore, it is delicious. It’s homey with a twist. Some good ol’ comfort food.

Start with a pound of ground beef. Again, not porcupine.  Although, I guess I haven’t tried it, so I shouldn’t knock it.
Add some garlic salt. 1/4 tsp.

And 1/4 tsp. celery salt.  Or if you’re like me, celery seed because you don’t have celery salt.
Then add a “generous sprinkling of dried minced onion.”  I took that to mean something like this:
Maybe like a tablespoon or so?
Then add a dash of cinnamon.  I know, it sounds kind of different.  But the cinnamon is what takes this dish over the top. Without the cinnamon, it’s just meatballs in tomato sauce.  The cinnamon gives it a little bit of a Middle Eastern flair. And it will make your house smell amazing as it cooks.
Next, add a pinch of oregano.  Or in my case, ask the pale hand of Death to do it for you.
Then add salt & pepper to taste.
Lastly, throw in 1/3 of a cup of uncooked rice.
Mix it all up with your hands and form it into meatballs.  About 1-1/2 inches across for each meatball.
Brown these up in a skillet.
Then add a large can of tomato juice. 32 oz or so.
Simmer for 1 hour.
After an hour, the rice will have absorbed some of the liquid from the tomato juice.  And the rice will stick out of the meatballs, making them look like porcupines. Woah! Maybe that’s why they’re called “Porcupine Meatballs.”
See, look at that cute little guy right there!
Serve over boiled potatoes.

Sorry, this picture doesn’t do this dish justice. The combination of flavors is so unique and delicious. And the smell is heavenly.

You should definitely try these for dinner.  Tonight.  Or maybe tomorrow.  Just make sure you do.

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