Whenever I think about porcupines, I always think of years ago when my mom would make them with ground beef and serve them with homemade French fries and the entire plate drenched with her homemade sweet and sour sauce. I remember well coming home from school and instantly smelling the sweet aroma as soon as I opened the front door. It would have been most likely a dish that was prepared in the fall or winter months and it was the perfect dish to serve after a long day of winter activity in Newfoundland.
It’s odd that I’ve been experiencing quite a bit of nostalgia in the food department lately. It seems that I can’t get enough of the tastes I grew up on, but, of course, I have to recreate them using only vegetarian-friendly products. Thanks be to Baby Jesus for Yves Veggie products! 🙂
Porcupines (as weird as that name might be!) is a rather large meatball which uses rice rather than breadcrumbs, and is baked in a sweet and sour sauce. I’m assuming they get their name because of the numerous ends of rice sticking out of the meatball when they are finished cooking. They are by no means pretty!!!!
These are fantastic on their own, but can easily be stuffed into a sandwich or served with a nice salad to make things a little lighter. You really don’t need to serve them with carbs, but they are better that way! 😉
Just in case you’re wondering, you can make these non-vegetarian by simply switching out the textured vegetable protein and adding in your favourite ground beef product.
- 1 package Yves Veggie Ground Crumbles
- ½ cup uncooked white rice
- ⅓ cup onion, finely chopped
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 1 cup ketchup
- ¼ cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 2 cups water
- Preheat oven to 350 degrees
- Add the following ingredients to a large bowl and using your hands, mix all of the ingredients together so that a large ball forms - veggie ground crumbles, rice, onion, egg, ketchup, mustard, salt, celery salt, pepper, and garlic powder
- Using an ice cream scoop, scoop portions of the mixture and form into balls using the palms of your hands
- Place them (tightly packed) in a deep roasting pan
- In a separate bowl, whisk together the ketchup, mustard, Worcestershire sauce, soy sauce, brown sugar, white vinegar, and water.
- Poor the mixture evenly over the meatballs
- Bake, covered, for 30 minutes
- Remove the cover and return to the oven for an additional 20 minutes
- Serve immediately