As you all know, I’m from the coal region and we have dishes that are popular to the area. One of those dishes is Porcupine meatballs or “balls” as I call them. They are really pigeons or halupukis or stuffed cabbage without the cabbage. I call them “balls” because I don’t make them small like meatballs but big like a miniature football so they are more hearty and filling to your belly! Like my son, Ryan, and husband, Bruno, always say, “Mom doesn’t make anything small!” I don’t — I like substance — size matters, ah ha-ha-ha! Anyway, my family and I enjoy them with a side of mashed potatoes. I can’t stopping saying Mmm as I take a bite each and every time. Serve with mashed potatoes on the side. Tip: for tasty or mashed potatoes I had a heaping spoonful of sour cream. If you try them, I hope you enjoy them as much as I do.
1 1/2 lbs. ground pork
2 lbs. ground hamburger
1 package Brown rice, boiling bag, prepared according to package directions
3 Jumbo or Extra Large eggs
1 cup plain bread crumbs
1/2 cup freshly grated pecorino-romano cheese
2 tsp black pepper
3 Tbsp parsley flakes (you can also use fresh)
64 oz. container tomato juice
(2) 10.75 cans tomato soup
Thoroughly mix all the ingredients listed above EXCEPT the tomato juice and tomato soups.
Pour some of the tomato juice in the bottom of a large roaster pan.
Shape your porcupine mixture into large balls and flatten somewhat to resemble miniature footballs. Add these to the roaster pan.
Pour remaining tomato juice and both cans of tomato soup into a large mixing bowl and mix to combine.
Pour the tomato juice/soup mixture over the porcupine balls. Sprinkle coarsely ground black pepper over top. Cover with foil and bake 1 1/2 hours at 350 to 375°. I always use 375 in my oven as it is what works best with baking in my oven. Use what works best with yours, i.e. 350.