Porcupine Meat Balls

You sure can’t go wrong with a good meat ball!

The recipe I’m going to share with you comes out of an old 4H cookbook!

Over time I’ve made my own modifications to the recipe. Instead of garlic powder, I use garlic plus and I’ve opted out of using ketchup because it makes the sauce way to sweet!

I’ve used venison (elk & moose) for this recipe as well!

It changes every time I make these so ultimately it’s up to you how you make them! Meatballs are pretty forgiving!

I usually use a old favorite BBQ sauce of mine, Bullseye - Bold Original for this recipe. But I really love Bigfoot Bold! Made by Bow Valley BBQ based out of Canmore, Alberta!

I really wish I had stocked up on this before we moved to BC but you can find this flavor and others at Small Town Collective in Pincher Creek!

MEATBALLS

1-1/2 lbs ground beef 1/2 tsp garlic powder

1/2 cup uncooked rice Salt & Pepper

1/4 cup minced onion

SAUCE

2 cups ketchup 1/2 cup water

1/2 cup bbq sauce Salt & Pepper

2 tbsp onion powder

METHOD

Combine meatball ingredients together and mix well. Shape into 1-1/2” balls and place in a lightly greased casserole dish or Dutch oven. Mix together sauce ingredients and pour over meatballs. Cover and cooks at 350F for about and hour.

Submitted by: Lee Carothers, Leader, Rainbow Riders 4H Horse Club.

Serving over Egg Noodles is my favorite!

Enjoy!