Notice: No porcupines were harmed in the making of this meal.
The key to porcupine meatballs is uncooked rice added to the meat mixture.
The rice cooks while cooking the meatball. They get the name because
the rice sometimes sticks out of the meatballs like quills.
One pound of 80% beef. .5 cup white rice. .5 cup water.
Instead of adding several different seasonings in the recipe,
I used Naturiffic New Mexico seasoning and some salt.
When the balls are made, they got dusted with more of the New Mex.
Indirect on the kettle.
Flipped @20 minutes.
At 144 degrees the balls jumped into the pan and I added a quart
of my fire roasted tomatoes with Serrano peppers.
(My wife called them "Roast-els")
This replaced tomato sauce, sugar, water, and worch sauce.
After about 45 minutes the balls came out of the pan.
The tomatoes get smashed up a bit and simmered till reduced some.
And it all comes together with smashed potatoes and crusty bread.
Sorry Mom. But my version is better.
The key to porcupine meatballs is uncooked rice added to the meat mixture.
The rice cooks while cooking the meatball. They get the name because
the rice sometimes sticks out of the meatballs like quills.
One pound of 80% beef. .5 cup white rice. .5 cup water.
Instead of adding several different seasonings in the recipe,
I used Naturiffic New Mexico seasoning and some salt.
When the balls are made, they got dusted with more of the New Mex.
Indirect on the kettle.
Flipped @20 minutes.
At 144 degrees the balls jumped into the pan and I added a quart
of my fire roasted tomatoes with Serrano peppers.
(My wife called them "Roast-els")
This replaced tomato sauce, sugar, water, and worch sauce.
After about 45 minutes the balls came out of the pan.
The tomatoes get smashed up a bit and simmered till reduced some.
And it all comes together with smashed potatoes and crusty bread.
Sorry Mom. But my version is better.
