Tag Archives: recipe

Porcupine Meatballs


It’s a rainy day outside (rare in southern Arizona), my babies are BOTH napping, I’ve got some relaxing classical piano music playing…. Just the right moment to throw together one of my favorite comfort foods for dinner later today, Porcupine Meatballs. My neighbor made these for us once, and I’ve been hooked ever since. It’s a fabulous make-ahead meal, too, since it freezes well.


The flavors are rich and savory without being super intense, so it’s a great meal for all ages. And, from my own personal experience on the receiving end, it is the perfect meal to take to someone who is sick, just had a baby, or is in need of a helping hand. Let’s take the plunge! In about 40 minutes, including prep time, you can dig in to a deeply satisfying meal.



Porcupine Meatballs

For the meatballs:

1lb ground beef
1/3-1/2 c finely minced onion
¾ c instant brown rice, uncooked
1 tsp salt
¼ c condensed tomato soup
1 egg

For the sauce:

2 cans condensed tomato soup
1 can water
1 Tbsp mustard
2-3 cloves garlic, minced
Salt and pepper to taste

Thoroughly mix meat, onion, rice, salt, ¼ c soup, and egg.


Use a scoop or a spoon to make evenly sized meatballs. This little devil will make things so much easier!


Making meatballs and cookies before getting this scoop was a draaaaag, but now it’s a cinch. Bing bang cablammo!
Heat a skillet over medium heat with a couple of tablespoons of olive oil in it.


I’m scooping my meatballs straight into the skillet, but you can always scoop them onto some wax paper or something.



This meal is great to freeze–just make extra and pop a bunch of meatballs on a lined cookie sheet, put it in the freezer till the meat is frozen, and then transfer them to a Ziploc bag. If you keep a can of tomato soup on hand, you can whip these babies up in no time on a day when you don’t feel like cooking. I’ve done this a couple of times and it is fantastic!

Once the meatballs start to brown, gently roll them over to start cooking the other side.


Before they are cooked through, remove them to a plate and cook up the next batch if you still have meatballs to cook. Cook, cook, cook. Otherwise, proceed!
In a bowl, combine the remaining whole and partial can (from which we stole ¼ c for the meat mixture) of condensed soup with the mustard and water.


Set aside for a moment.

Add a couple of minced cloves of garlic to the pan with the meatballs and gently stir, for about a minute.


We really don’t want that garlic to brown and get bitter.

Add in the tomato soup mixture . . .


cover, and let simmer for a good 20-25 min.


I usually let mine simmer longer (about an hour), because I like the sauce to be more reduced. Taste the sauce and add salt or pepper as you see fit. I generally don’t add any extra salt. since the soup has plenty on its own.
Your house will be filled with a delicious, homey, mouth-watering aroma.


Man, is this comforting! I like to serve this dish alongside a baked potato, salad, and with sour cream or plain greek yoghurt to dip the meatballs in- strange perhaps, but it takes them to a whole other level!


They may not be so beautiful to look at, but these little uggos will make your taste-buds throw a party. A happy, comforting, warm-soak-in-the-tub-on-a-cold-rainy-day sort of a party.

Hope you enjoy these, guys! Make ‘em tonight!

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Easy, Cheesy Tex-Mex Quiche

This crustless quiche is a great throw-together kind of weeknight dinner. Adapted from this recipe (Tasty Kitchen–no surprises there), it’s gooey and wonderful and (best of all) requires minimal effort for the tired cook in the family. Next time there’s a potluck and I’m dragging my feet about cooking, I called upon my husband to remind me to make this quiche and quit my whinin’. Not that there have been any potlucks in my life recently . . . and not that I’ve whined about any of them. It’s just a hypothetical situation, of course.


(Serves 5)

5 eggs
1/2 cup flour
1/2 tsp baking powder
2 TBS melted butter
12 oz small curd cottage cheese
2 cups grated Monterey Jack cheese
1 4.5 oz can chopped green chilies

Preheat the oven to 400 F.

In a medium sized bowl, crack open them there eggs.

Give them a good beating. Anyone seen that Bill Cosby stand-up routine? Let the beatings begin!

It’s all about how children are brain-damaged beings, and it’s darkly funny. All you need to do is read yesterday’s post to confirm that children are, indeed, not exactly a shrine of innocence and purity.

Add the flour . . .

. . . the baking powder . . .

. . . and that golden stream of melted butter.

Beat it all again until well combined.

Grate up a nice slab of Monterey Jack cheese.

Stir the grated cheese, chilies, and cottage cheese into the egg mixture until it’s nice and uniform.

Okay, this doesn’t exactly look delicious. But patience, my friends! I hear it’s a virtue . . . right? Yeah, that rings a bell.

Grease a 9 inch pie plate or spray it down with baking spray . . .

(please don’t tell me what’s in that spray) . . . and pour in the egg mixture.

Bake it for 10 minutes, then turn down the oven temperature to 350 F and continue to bake for 30-35 more minutes, until the sides and top are a golden brown.

In the meantime, you can make some kind of accompaniment for the quiche. We chose breakfast sausage, but in retrospect a salad might have been a nicer pairing. Sausage + eggs + lotsa cheese can get a little heavy.

When you remove the quiche from the oven it will look something like this:

Nicely puffed, lovely and golden. Mmmm. Start singing Tonight’s gonna be a good night and get your groove on, baby. Take it down, spin it around, and shake that thang!

Then do a quick check around to make sure no one witnessed your little ‘episode’.

Let it cool for a few minutes, and then serve!

The quiche is very cheesy and rich–here’s a picture to illustrate. Um, my mouth is watering.

After we had finished dinner it came to light that the quiche contains cottage cheese.

“Cottage cheese!?” exclaimed my husband. “That’s gross!” The funny thing is, he had never actually tried cottage cheese–I guess the lumpy look of it wigged him out. But the point is, if you have manly cottage cheese haters in your family, they will be none the wiser unless you choose to personally drop the bomb.

I chose to personally drop the bomb, but that’s just how I roll.

The best part: the crusty brown sides and bottom.

My pale Scandinavian roots indicate that I will never have toasty brown sides, or a lovely tanned bottom. Dang it! It’s the raw cottage cheese look all the way.

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