Reviewed: May 27, 2012

These turned out wonderful. I added an egg and had to add some Italian bread crumbs to get the meat to form, let it rest for a hour or 2 in the fridge. Browned in the skillet then placed in a baking dish and covered with fresh homemade sauce and baked for 45 minutes. I couldn't have asked for any better.

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Reviewer:

JAYBIRD

Cooking Level: Expert

Living In: Staunton, Virginia, USA

Reviewed: May 26, 2012

Had to add an egg and breadcrumbs because they were not holding together. Added garlic for extra flavor. The sauce was a little bland but my 3 y/o gobbled it up!

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Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: May 22, 2012

The rice needs to be cooked ahead of time and I added a little extra garlic powder. It was delicious, other than the fact that the rice was crunchy on the inside.

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Reviewer:

hahnba

Reviewed: May 19, 2012

The porcupines were okay tasting, but I am not going to make it again. I made it just like the recipe said to. First, the meat was slimy from too much water. Second, the meatballs kept falling apart while I was cooking them. Lastly, I thought that the sauce was not enough to cover the meatballs thoroughly.

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Reviewer:

KARENINCOLORADO

Reviewed: May 16, 2012

I didn't like these. The rice didn't fully cook and they were very bland

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Reviewer:

bbdoll

Reviewed: May 11, 2012

My family has been making this recipe for many, many years now. The only change we make to this recipe is bypassing the browning step and cooking the balls directly in the oven. Perfect every time. We usually serve these with mashed potatoes and cheesy cauliflower.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: May 10, 2012

Great recipe! It's my go-to for porcupines, only thing I add is an egg to help bind it together and a tblsp of Worcestershire sauce. Instead of using any water I just use a little more sauce to cover to meatballs. I love making this for dinner cause even my kids(2yrs and 1yr) eat them up!

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Reviewer:

mommylotus1011

Reviewed: May 8, 2012

Not bad as a basic recipe. I think it could use more salt and more spices. I didn't bother to bake it as well, I just covered the skillet and turned the heat down once the tomato sauce had heated up.

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Reviewer:

solidcell

Reviewed: May 7, 2012

Excellent and super easy. I did add 2 tsps of worcheshire sauce to tomato sauce mixture & did not brown beforehand as others suggested. Came out perfect! Made red potato mashed potatoes, topped with porcupine and lots of sauce. So good!

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Reviewer:

Rebecca Stevens

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: Boerne, Texas, USA

Reviewed: May 6, 2012

easy and hearty. I doubled the recipe for a food co-op, added an egg for binding. I did the brown and bake which worked fine. After taking out the meatballs I made a roux of tomato sauce and corn starch and whisked it into the baking dish so the sauce was a bit thicker. Served with garlic mashed potatoes and zesty broccoli (from this website)...

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