Porcupine balls are one of my husband’s favorite dishes. I got the recipe from his mom, who probably got it from The Mennonite Community Cookbook or from someone else. When it came to me, it was hand-written, so who really knows where she found the recipe?
This recipe can be mixed ahead of time and shaped into the balls, then frozen and put into a freezer container. Then when you want to serve them, put them into a pan and allow to thaw for a few hours. So simple and easy. I’ve never met a child who didn’t like these porcupine balls. The rice hidden in these balls is what gives them the name, I think.
You’ll think you’re adding too much tomato juice, but by the time the rice has cooked in the hamburger, most of it will be absorbed. Then, by the time you allow the balls to sit for a few minutes, the juice will be gone.
- 1 pound hamburger
- 4 slices bread
- 1 egg, beaten
- 1 cup milk
- 2 medium-sized onions, chopped
- 2 sticks celery, chopped
- ¼ cup uncooked rice
- 1 quart tomato juice
- garlic powder - optional
- Salt and pepper to taste
- Crumble bread and soak in milk
- Add beaten egg
- Mix all other ingredients (except tomato juice)
- Shape into 8 balls and place in a greased casserole dish
- Pour tomato juice over the balls
- Bake for 90 minutes at 350