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Porcupine Meatballs

When I first heard about a recipe involving porcupine meat, I have to confess, I was taken aback. After all, Annie the Porcupine is not just a creature of the wilderness to me; she's a part of my family, a beloved presence in my life. The mere thought of consuming a member of her family seemed unimaginable.

Curiosity led me to research further. While porcupine meat isn't a staple in most places, there are regions where it's hunted for consumption. Recipes for porcupine stew, chili, and roast popped up in my search, but I couldn't bring myself to entertain the idea. Eating one of Annie's relatives? It just didn't sit right with me.

Fortunately, the recipe shared with me didn't call for porcupine meat at all. It's one that I'm eager to try, relieved that it doesn't involve our prickly friend's kin.


1 LB Ground Beef

½ C cooked rice

¼ c diced onion

½ t minced garlic

1 T Worcestershire Sauce

1 t salt

1/8 t pepper

1 egg

1 jar of spaghetti sauce (I always keep jars on hand for quick meals – but I do have a great sauce recipe).


Preheat oven to 350°F. 

In a large bowl, mix ground beef, rice, onion, garlic,  Worcestershire, egg, salt, and pepper until just combined. 

Shape the mixture into approximately 20 balls. Place in a baking dish, approximately 2qt.

Pour jar of sauce over the top. 

Bake for uncovered 1 hour. Serve over rice or mashed potatoes.     

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