Thursday, October 13, 2011

Turkey Porcupines

We tried this recipe, and it was pretty good. My grandma used to make something similar to this, but I don't have her recipe. So, we found one online, and gave it a try. We really enjoyed it, and will try it again.

Turkey Porcupines
Adapted from

1/2 cup uncooked long grain white rice
2/3 cup water
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 pound ground turkey
1 egg
1 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon olive oil
2 teaspoon sugar
1 teaspoon dried thyme leaves
1/2 cup water
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce

  1. Combine rice and water in small saucepan; bring to simmer over medium heat. Reduce heat to low, cover, and cook 8-10 minutes (until rice is partially cooked). Drain if necessary. Set aside.
  2. In small saucepan, cook onion and garlic in butter, until tender. Let cool for 15 minutes.
  3. In large bowl, combine ground turkey, egg, partially cooked rice, onion and garlic, seasoned salt, and pepper. Mix together well (we used our hands). Shape into 16 meatballs.
  4. In large skillet (it may help to cook meatballs in two separate skillets, and then transfer into one and add tomato mixture), heat olive oil and add meatballs. Brown carefully, turning gently to cook evenly, about 5-6 minutes.
  5. In medium bowl, combine water, tomato sauce, diced tomatoes, and Worcestershire sauce.
  6. Sprinkle sugar and thyme over meatballs.
  7. Pour tomato mixture (from step 5) over meatballs.
  8. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes (until turkey is thoroughly cooked and rice is tender), stirring occasionally. Taste sauce and season, if desired.
  9. In small saucepan, prepare long grain white rice (not included in above listed ingredients).
  10. Serve meatball mixture over cooked rice.

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