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.
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One important ingredient left out of this recipe is eggs, by adding an egg or two the...