When you think about delicious food you want to put in your mouth, “porcupine balls” certainly aren’t the first thing that comes to mind. But this recipe from Susie Davidson of Dalton, Pennsylvania might make you change your mind. Passed down through multiple generations of her family, the pork and rice delights get their name for how the rice pokes out when it’s cooked, making the sauerkraut meatballs look like little porcupines.
They’re a great choice for a winter meal, especially when paired with a crisp white wine. Why not broaden your culinary horizons and make some for yourself?
Pork and Rice Balls
1 can (14 to 16 ounces) sauerkraut, not drained
1 pound ground pork
1/3 cup uncooked white rice (not instant or converted)
1 large onion, chopped small
1 glove garlic, chopped small
1/2 teaspoon salt
1/2 teaspoon pepper
Pour sauerkraut, not drained, into pot. Add 1/2 can of water, or enough to cover the sauerkraut, and a shake of salt and pepper.
Mix pork, rice, onion, garlic, salt and pepper together in a bowl. Form pork mixture into balls the size of a large egg and place on top of sauerkraut.
Cover pot and cook on high for 10 minutes. Lower heat to simmer for 45 minutes.
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