Instructions: Mix all ingredients except the tomato sauce and water. Form into balls (I think around 3"). Brown in skillet. Add tomato sauce and water (I pour the tomato sauce over the browned balls and pour the water in the skillet). Cover and simmer 45-50 minutes (until rice is tender), spooning the sauce over the porcupines occasionally.

I serve this with homemade mashed potatoes, and the sauce in the pan is great gravy to ladle over the potatoes. I grew up with my mom making this, so I do not know if it is an Oklahoma recipe (where I grew up) or a California recipe (where she grew up). My mom used to grate the onion because I would pick the pieces out, and I love the flavor the onion adds, without the chunks of onion to bite into.

Nancy

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.