Reviewed: Oct. 27, 2008

I call them Oven Porcupines instead of hedghogs. My mom used to cook them for me all the time! Its one of my favorites

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Reviewer:

Princess Starr

Cooking Level: Intermediate

Living In: Moreno Valley, California, USA

Reviewed: Oct. 25, 2008

This was great! We did use some left over already cooked rice (1 cup, per another reviewer's suggestion) and only 1 pound of ground beef because we were only feeding three. Also, as with just about any other recipe we use, we seasoned the meat to our liking (added some dried onion too), and we also added some Italian seasoning and pepper to the soup. We only had a can of cream of tomato on hand that was ready to serve, not condensed, and it made for a great sauce - I do wonder if 1/2 condensed soup and 1/2 water might be too watery... We also browned the hedgehogs in a little olive oil in a pan before putting them in the sauce to simmer. Anyways - we served it with mashed potatoes and peas like others suggestions, and it made for a great comforting meal on a cold fall night. THANK YOU!!

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Reviewer:

merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

Reviewed: Oct. 1, 2008

Very good & easy to make!

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Reviewer:

MaryAnn Zaffuto

Cooking Level: Expert

Living In: Portage, Pennsylvania, USA

Reviewed: Jun. 13, 2008

I used to make these when i first left home,nice nostalgic recipe. Someone asked how to get the rice to cook then add the water when it is boiling. I make this with lots of fresh basil in now for flavour.

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Reviewer:

Deejay2808

Cooking Level: Expert

Living In: Peterborough, Cambridgeshire, England, U.K.

Reviewed: May 20, 2008

I must have done something wrong because mine didn't stay together. It ended up being a very messy fricasse.

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Reviewer:

buffet1

Reviewed: Jan. 5, 2008

My mom made these and called them porcupine meatballs. She used instant rice and it worked fine. But she made hers just like you make meatloaf with onions, peppers, everything except the tomatoes. She then dropped the meatballs into hot home canned tomatoes and cooked until done. She served hers with mashed potatoes, green peas and biscuits. We got a lot of laughs when we told others we had porcupine meatballs. We waited a few to let them know it was beef, not porcupine meat. I am 52 and still make them to this day. She got the recipe off a drive-in movie screen.

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Reviewer:

Anita Middleton

Reviewed: Sep. 26, 2007

My mom made a version of this and we called it stuffed cabbage. Using basically the same recipe, except first parboiling cabbage and stuffing the 'balls' into a leaf and folding it shut. Pour the soup over and either slow stove top cook it or bake. Yummy!

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Reviewer:

jdilenge

Home Town: Chicago, Illinois, USA

Living In: Pembroke Pines, Florida, USA

Reviewed: Jun. 7, 2007

Easy enough. A nice change for lunch. My picky 11 year old ate it. I didn't want to eat it on more starch, so we ate it more like a soup.

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Reviewer:

PEACNHIM

Reviewed: Mar. 28, 2007

Yummy. I cooked these for about two hours because I made them too big, and I also added garlic and chili powder and worcestshire sauce and cheddar cheese.

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Reviewer:

Lauryl

Cooking Level: Intermediate

Reviewed: Aug. 9, 2006

The basics for this recipe are ok but it is too bland. I added seasoning salt/pepper/basil/cayenne pepper/chili powder/onion powder. Also added touch of liquid smoke, angostura bitters and soya sauce. Meat came out very moist and the kids said it tasted like "more."

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