When You Have Too Many Porcupines . . .

make them into meatballs!  I hardly ever post a main course recipe, so it is time to share one of my old favorites.  This recipe is from a cookbook I received as a wedding present.  I love church cookbooks!  The good news is no porcupines are required.  I hear they can be kind of spendy. :o)

Porcupine Meatballs

1 cup uncooked rice (either regular or instant rice will work)

1 cup water

2/3 cup chopped onion

1 tsp celery salt

1/4 tsp pepper

1/4 tsp garlic powder

2 lbs ground beef

Sauce

1 15oz. can tomato sauce

1 can tomato soup

2 cups water

3 T brown sugar

1 T Worcestershire sauce

In a bowl, combine the first 6 ingredients.  Add beef and mix well.  Shape into balls.  (I use a medium or large scoop.)  Brown meat balls in a large skillet; drain and then return to skillet.  Combine the sauce ingredients; pour over meatballs.  Reduce heat and simmer for 1 hour.  Serves 12.