Gluten-free Primo Porcupines ~ An Alternate to Your Old Meatloaf Recipe

Create a fun plate for yourself – and your guests. Different smirks create fun conversations ;o).

Creating fun plates of food is one way to allure finicky eaters to the table.  This twist on meatloaf uses rice in place of bread crumbs, and some fantastic soup (hey, it’s bisque and adds that hint of creamy yumness!) as it’s topping sauce.  A huge fan of “porcupine balls” since I was a kid, now substituting a few ingredients of my own, I’ve developed a monthly favorite gluten-free style.  Voila, my Primo Porcupines!

Prep is simple. Get a few (clean) hands in there and form some golf-sized balls.

Primo Porcupines’ Ingredients:

• 1 pound organic, lean hamburger meat
• 1/2 cup uncooked rice (I use Basmati)
• 1/2 cup water
• 1/2 small onion, diced small
• 1 teaspoon Trader Joe’s Everyday Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup finely chopped spinach
• 2 teaspoons Worcestershire sauce (g/f)
• 1 can (15 oz.) Amy’s Tomato Bisque Soup (g/f)
• 1 can (8 oz.-15 oz.) tomato sauce (g/f)
• 1/2 – 1 cup additional water (optional)

Add some chopped spinach to the balls, or to the sauce on top. Both will cook down and add extra nutrients to your meal.

Mix hamburger, rice, 1/2 c. water, onion, TJ’s seasoning, salt, garlic powder, pepper, and finely chopped spinach in a large bowl by hand.  (ALT – sprinkle spinach on top before cooking if you prefer – or if you forgot earlier ;o) – as shown above.)

Shape mixture into golf-sized balls, approx. 1 1/2 inches in diameter.  Cook meatballs in 10-inch skillet until brown on all sides.  Drain any excess fat.

Mix remaining ingredients, pour over porcupine balls.  Heat to boiling, then reduce heat to med-low, cover and simmer 40 minutes.  Add water during cooking if necessary to keep the sauce consistency to your liking.

OR – For oven recipe, after browning porcupine balls, place them in an oven safe pan, pour sauce mixture on top, cover and cook at 350* approx. 25 minutes.  Uncover and cook an additional 15 minutes for a light crisp topping.

Mix up your plated presentations and share some smiles!

Makes approx. 20 1-inch Primo Porcupines.  Serve with your favorite veggies, and create some fun with your plated presentations!

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Gluten-free Primo Porcupines ~ An Alternate to Your Old Meatloaf Recipe

Create a fun plate for yourself - and your guests. Different smirks create conversations ;o). Creating fun plates of food is one way to allure finicky eaters to the table. This twist on meatloaf uses rice in place of bread crumbs, and some fantastic soup (hey, it's bisque and adds that hint of creamy yumness!) as it's topping sauce. A huge fan of "porcupine balls" since I was a kid, now substituting a few ingredients of my own, I've developed a monthly favorite gluten-free style. Voila, my Primo Porcupines! Prep is simple. Get a few (clean) hands in there and form some golf-sized balls.

Course Main Course

Cuisine American

Keyword Gluten Free Primo Porcupines

Servings 4 people

Ingredients

• 1 pound hamburger meat organic, lean
• 1/2 cup uncooked rice I use Basmati
• 1/2 cup water
• 1/2 small onion diced
• 1 teaspoon Trader Joe's Everyday Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/2 cup spinach finely chopped
• 2 teaspoons Worcestershire sauce
• 1 can 15 oz. Amy's Tomato Bisque Soup
• 1 8 oz. - 15 oz. can tomato sauce
• 1/2 - 1 cup additional water optional

Instructions

1. Mix hamburger, rice, 1/2 c. water, onion, TJ's seasoning, salt, garlic powder, pepper, and finely chopped spinach in a large bowl by hand. (ALT - sprinkle spinach on top before cooking if you prefer - or if you forgot earlier ;o) - as shown above.)
   
2. Shape mixture into golf-sized balls, approx. 1 1/2 inches in diameter. Cook meatballs in 10-inch skillet until brown on all sides. Drain any excess fat.
3. Add some chopped spinach to the balls, or to the sauce on top. Both will cook down and add extra nutrients to your meal.
   
4. Mix remaining ingredients, pour over porcupine balls. Heat to boiling, then reduce heat to med-low, cover and simmer 40 minutes. Add water during cooking if necessary to keep the sauce consistency to your liking.
   
5. OR - For oven recipe, after browning porcupine balls, place them in an oven safe pan, pour sauce mixture on top, cover and cook at 350* approx. 25 minutes. Uncover and cook an additional 15 minutes for a light crisp topping.
   
6. Makes approx. 20 1-inch Primo Porcupines. Serve with your favorite veggies, and create some fun with your plated presentations!
   

Recipe Notes

Just about any veggie goes well with this dish ~ keep it simple!