Porcupine Meatballs

If any of you have noticed the side bar on the lower right margin of this blog, you’ll see that, in addition serving up the wacky world of caker food, I also write novels. My new book, Natural Order, comes out this week. And what better way to celebrate than with this caker classic? In fact, Porcupine Meatballs are featured in one of the scenes in the novel. Talk about life imitating art imitating life imitating art!

Before you ask, no porcupines were harmed in the making of these balls. It's hard enough for cakers to find the energy to take the plastic wrap off our food, let alone de-quill an animal. I mean, get real.

One word of caution: these are some strong smelling balls. You may need to Febreeze your curtains afterwards. And your couch cushions. And your hair.

¾ pound ground beef

1 onion, minced

2 teaspoons baking powder

½ cup milk

½ cup cooked rice (Minute Rice can be used)

1 can tomato soup

salt and pepper

Heat over to 400°. Mix all ingredients (except soup) and shape into balls. Place in casserole dish. Pour tomato soup over top. Bake uncovered for 35 minutes. Cover and bake for 30 minutes more.

Source: CKOM 1250 on Your Dial in Saskatoon. Sadly, it's coverless, but here's the page with the recipe. Any bets on whether Nesbitt's Service is still in business?