One important ingredient left out of this recipe is eggs, by adding an egg or two the meatballs will be less likely to fall apart. Also you don't have to use the oven to cook them. We'd just simmer ours (covered) on low heat for around 40 minutes in the same skillet that they were browned in, adding more liquid as needed. You can also transfer them to a crockpot after browning them. As far as seasoning, it was always what was on hand. On day they might be cooked with canned tomatoes, the next with a mushroom sauce or brown gravy. My Dad used to cook us porcupine meatballs often when I was growing up, and I had all but forgot about them until I came across this recipe. Grandpa used to tell my Dad that this recipe was "good home cooking" when they were children, and that still holds true today.

Reviewed On: May 28, 2008

Easy and tasty! I made this even easier by using pre-cut cabbage packaged for coleslaw as well as bagged frozen onion because that is what I had on hand and they turned out just fine.

Reviewed On: Dec. 19, 2007

My son and I made these for his school's bake sale. We packaged each in a cupcake cup put in a snack-sized sandwich bag. They were quite cute, and everyone must have liked them because there were none left of the 50+ we made by the end of the evening.

Reviewed On: Nov. 16, 2007