It is not known what country meatballs came from, although they were documented quite early in several different countries. Porcupine balls (named so because the rice sticking out of the meatball resembles a porcupine) are a great comfort food. They can be made for just about any occasion, and are especially great for gatherings of any size.
Instructions
1. Combine the ground beef, onion, garlic, rice, egg, salt and pepper in a bowl. Shape into 1½-inch meatballs and place in crock pot or Dutch oven. To keep the mixture from sticking to your hands, wet them down or rub a bit of lard on your palms.
2. Add beef broth. If you want a thicker broth, take 1/4 cup of the beef broth and mix it with one tablespoon cornstarch. Mix it well, so there are no lumps. Pour slowly into the crock pot, stirring constantly. If you cannot get rid of the lumps, balance a strainer over the top of the crock pot and pour the cornstarch mixture through the strainer.
3. Turn the heat up to medium high and allow the mixture to come to a simmer. Once it begins to simmer, turn the heat back down to low. Stir until the broth stops simmering. Continue simmering (do not boil) until the porcupine balls are done, about 75 minutes.
4. Skim off any fat that rises from cooking.
5. Serve over a bed of fresh egg noodles or rice. Garnish with fresh chopped parsley and a parsley sprig.
Tags: beef broth
