This is a different kind of meatball. They are somewhat zippier due to the addition of chili powder and pork sausage—and can me made even more so by adding Tabasco sauce or crushed red chiles (like those used on pizzas). And the rice is responsible for the “porcupine” in the name.

Warning: Due to the sausage and raw egg, make certain the meatballs are well done before being served.

Ingredients:

• 1 pound ground beef
• 1 pound pork sausage (hot or mild)
• 1 beaten egg
• ⅔ (to 1) cup instant rice
• ¼ cup chopped onion (optional)
• ½ cup milk
• 1 teaspoon chili powder
• 1 teaspoon salt (optional)

Broth:

• 2½ cups water
• 2 cups tomato juice

Rather than using watered down tomato juice, I tend to use straight V8 style (whatever type—Original, Low Sodium, Spicy Hot or Picante—I happen to have on hand) Vegetable Juice. Adjust the amount used so that the meatballs, while cooking, are covered nearly half way.

Directions:

• Combine all ingredients and mix well
• Shape into roughly 1½” balls
• Add tomato/V8 juice (and water, if desired) to a skillet (I use an electric skillet) large enough to hold all of the meatballs and bring to a boil
• Add the meatballs to the juice mixture. Cover and cook slowly for 1½ hours, periodically turning the meatballs over. Add more liquid, as needed to keep the meatballs covered to a reasonable level. Towards the end, reduce the heat and allow the liquid to cook away. The result will be a thickish sauce that may then be spooned onto the meatballs when served.