Mum's porcupine meatballs
It’s said that necessity is the mother of invention, so when the great depression hit America in 1929 and food was increasingly hard to come by, home cooks had to get creative. Enter porcupine meatballs. Meat was scarce and had to be extended to feed the family, so a handful of rice was thrown into the mix. Canned tomato soup had been around since the turn of the century and dried culinary herbs had been a part of the home cook’s kitchen for decades. It’s soothing to know that this recipe that was borne of necessity nearly 100 years ago still stands as perfect comfort food today. Soft and tender (and not to mention gluten free!), serve these meatballs with extra steamed rice or buttery smooth mashed potatoes. How to make Mum’s porcupine meatballs: key tips To make the meatballs, prepare the onion by chopping it very finely, as large pieces of onion will cause the meatballs to fall apart. Mix everything, except the soup and water, in a bowl. The mixture will be too stiff to stir and combine well, so clean your hands and get stuck in. Roll your meatballs into balls about the size of a large walnut. Drop them into your simmering soup mixture, gently to avoid any splash, and simmer until the rice is tender and the meatballs are cooked through. Serve your meatballs with mashed potato (to soak up all the sauce) and steamed vegetables, such as carrots and broccoli. Key ingredients in Mum’s porcupine meatballs recipe Any-star beef mince will do for these meatballs, so if you want to use budget-friendly 3-star mince, then go for it! A long-grain white rice will work best for these meatballs, such as basmati. The cook has used dried mixed herbs. You can use a mix of fresh herbs, if you like. Just be sure to chop them finely. Try rolling out some more of our delectable meatball recipes on site. I particularly like the look of these massaman curry meatballs. This recipe was originally submitted by I-hate-offal, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes and Natasha Shaw
