Porcupine Balls Recipe

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Porcupine Balls

Contributed by: Melinda

By the time I met Frank's grandmother, Marian Zurlo Crinella, she didn't do much cooking but this was one of the dishes she occasionally prepared for us. It goes back to when her children were young and this was one of their weeknight meals served with green beans and green salad. She used rice from Colusa because the family owns rice farms there.

I often add herbs to the beef and have cooked the balls in chicken broth or gravy. It's a good dish all ways.

1 lb ground sirloin
1/3 cup raw Colusa rice
1 green bell pepper, cut into thin strips
Salt & Pepper
1 can Campbells Tomato Soup

Place ground sirloin in a medium mixing bowl
Add salt and pepper and mix well
Form into 1 1/2 inch balls and roll in raw rice
Into a large saucepan, place soup and 1 can of water
Gently place the beef balls into the soup, evenly spaced
Pour in any remaining rice
Add green pepper strips
Cover and cook over medium heat turning balls once after about 20 minutes
Cook about 35-45 minutes, until beef is thoroughly cooked and rice is soft

Although beef, this is a relatively fresh tasting dish and goes nicely with a chilled Sauvignon Blanc.

Questions about this recipe?