Porcupines

Source & History

This is another recipe from the Day to Day Cookery book (with the odd modification – see notes).

Notes

  • The porcupines (the meatballs) can be placed in casserole dish or a roasting pan, covered with the soup/water mixture, covered with a lid or alfoil, and baked in a moderate oven for 1 hour [that’s the way that I do it].
  • For the meat mixture, I only use the mince, onion, rice, half the salt & freshly ground pepper.
  • Instead of the soup can of water, I use a tin of diced tomatoes and about ½ a can of water.

Porcupines

By Aileen Sorohan Published: December 29, 2012

    Source & History This is another recipe from the Day to Day Cookery book (with the odd modification - see notes). Notes The …

    Ingredients

    Instructions

    1. Place mince, onion, flour, rice, salt & pepper in a bowl. Add beaten egg and combine ingredients well.
    2. With floured hands form the mixture into small balls.
    3. Mix soup with a soup can of water and bring to a boil.
    4. Add one layer of meatballs and simmer gently for 1 hour.
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