How does dinner go down on a 9th generation, Berks County Farm raising quality, pastured grain-fed beef? On a busy farm, where mom and dad both have other jobs. They keep it simple with Porcupine Balls for dinner.
In a recent 2 Weird Hungry Girls podcast episode, Jodi Gauker joined us and it was delightful. We talked about farm wife misconceptions and some silly things. Jodi shared her recipe and story behind her Porcupine Balls.
“Let me tell you about one of my favorite meals growing up. We would go camping, and my family would take these for me to eat for breakfast. BREAKFAST?! Yes, breakfast. I don’t like breakfast foods much. Well, I do now, but I didn’t then. And I still don’t like eggs. (Cooked in things, yes. Fried or scrambled or poached for breakfast? Gag me.)
Let me tell you about Porcupine Balls.
Porcupine, what?! Who wants to eat a porcupine?! No joke. These things are deliciousness on a plate. I’m telling you, so easy. I’d tell you it’s so easy my sister could do it, but she burned boiling potatoes once. And then put the scalding pot outside on a rubber mat. Sorry, Heide. We’ll keep you anyway.
I serve these with a vegetable because we need vegetables in our lives. I prefer corn, green beans or a nice side salad, but go be adventurous if you’d like. After all, you’re eating Porcupine Balls!” Jodi Gauker
- 1 pound lean ground beef
- ½ cup uncooked rice, minute or regular
- ½ cup breadcrumbs (gluten-free for gluten-free version)
- 1 small onion, finely chopped
- 1 egg
- 1 can tomato soup
- 1 teaspoon Worcestershire sauce
- ⅔ soup can of water
- Preheat over to 350ºF and grease a 8x8-inch or 9-inch deep dish Pyrex baking dish, not metal.
- Mix the ground beef, rice, bread crumbs, onion and egg in a large mixing bowl. Form into 1½ inch balls and place in the baking dish.
- In a small bowl mix the soup, Worcestershire sauce, and water. Pour over top of the meatballs.
- Cover with foil and bake for 25-30 minutes or until cooked through.
- “Uncover, and eat your heart out! But you may want to wait until they cool a little. But if you’re like me, you have no patience. Don’t burn your tongue, says Jodi”
- Recipe tip:
- Jodi suggests using minute or regular rice. She uses regular uncooked rice because she likes texture, a little crunch. She said, “Lee, on the other hand, prefers mush. So if you’re like Farmer Lee, you’ll want to go for minute rice, or already cooked regular long grain rice.”