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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?

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