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Wednesday, September 26, 2012

W4DW- Porcupine Meatballs

What's for dinner this Wednesday?  Porcupine Meatballs
 This recipe was selected for multiple reasons:

1. My cousin came to visit from Idaho.  She came for Sunday dinner and I wanted to have something special, because we don’t get to see each other that often anymore.  She has a wheat allergy and I wanted to make an entire meal that she could eat- Even though her husband and mine wanted wheat bread.  

2. I found out last week thanks to Janice Person that September is Rice Month.  I almost missed it and didn’t even know it.

3. I wanted a place to link all the good links that I read about rice after last week’s Consumer Report about the arsenic levels in rice.

4. The National Beef Ambassador Competition is being held in California this weekend.  Way back in 1991, I competed in this competition (I place 3rd).  The competition has changed over the years and so has the responsibilities of the top 5.  The kids competing in this competition know more about nutrition and using beef in a healthy diet than most adults I know (and maybe some nutritionists).  My recipe for the competition was Italian Beef RollThis recipe was in the cookbook compiled from those of us competing back in 1991.  I hope you enjoy it!

Porcupine Meatballs

1 pound lean ground beef                                                             1 egg white
½ cup uncooked brown rice                                                          ¼ teaspoon marjoram
3 tablespoons finely diced onion                                                   4 cups tomato juice
½ teaspoon salt                                                                               ½ teaspoon salt
½ teaspoon oregano                                                                        ½ teaspoon pepper

Mix first seven ingredients.  Shape into small balls and place in a 3 quart casserole dish.  In a separate bowl, add salt and pepper to tomato juice.  Slowly pour over meatballs.

Cover and bake one hour and 10 minutes at 350 degrees F or until rice is tender.  Serve over a bed of rice.
Serves 6-8.  235 calories per serving.
-A Kansas Farm Mom

Linked to:
In the Kitchen Thursdays
Pinkapotamus Under 300 Followers Link Party
Walking on Sunshine Foodie Friends Friday


  1. These look sooo yummy! Meatballs with rice.. oh how nice.. can't wait to try them. Thanks so much for joining in the Under 300 followers.. I love seeing new faces~
    Amie @ Pinkapotamus

  2. Yummy! I like recipes using brown rice.
    I am a new follower from Under 300 followers.

  3. this looks so good! I am a new follower! I'd love it if you could share this over at our new In the Kitchen blog party! our readers would love this recipe! hope to see you there!!

    1. Thanks for coming by our farm to see what is going on AND for becoming a new follower. I would love to join your kitchen blog party-thanks for the invite!!

  4. I was just thinking about a meatball recipe that my mom makes with rice. This sounds fantastic! Dinner this weekend! Allison Bunck

    1. Hi Allison! So glad I could help you with your weekend menu. Glad you are enjoying my blog. Have a great weekend and I hope the guys are having a safe and productive harvest.

  5. Never thought to add rice to a meatball mixture! Sounds good! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    1. This is actually an old family recipe, but no one ever had a recipe. It was always a hand full of rice and this spice or that one depending on your tastes. Thanks for stopping by!

  6. I have not had procupine meatballs in such a long time! I will have to have them again. I used to live in Arkansas, in the middle of rice country! I am going to sound dumb, but I always thought all of our rice came from overseas! I loved living there and being involved in 4-H and with all the farmers!

    Thanks for sharing your recipe on Foodie Friends Friday!

    1. Actually, Arkansas produces about 50 percent of the rice grown in the United States! I usually buy Riceland brand rice just because I know farmers that grow for them. Glad I could provide a recipe sparked memories for you. Thanks for stopping by!

  7. I taught this type of recipe to my Supercupboard class (nutritious meals on a budget for low-income families)this is a great version!

    1. Thanks Cindy! Glad you took time to stop by. I will have to check out your site as well. Have a great week!

  8. It seems interesting recipe! Thanks for sharing it.

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