Porcupine Meatballs
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Dear SOS: Here’s another version of the porcupine meatballs requested by the reader in Santa Monica. It’s from a cookbook my mother and two other ladies from our church (Ebenezer Reformed Church in Shafter, Calif.) compiled and printed in 1960. I remember how good it tasted.
Sandra J. Nonhof
Marina del Rey
Dear Sandra: You are one of many readers who sent their versions of the porcupine meatballs. We love them all.
Combine sausage, ground beef, bell pepper, pimiento, rice, salt, pepper, milk and onion in large bowl. Mix well and form into 1-inch balls. Roll in flour and place in 13x9-inch baking dish. Top with tomato sauce. Cover and bake at 350 degrees until meatballs have plumped and rice in them is cooked, about 2 hours.
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