Porcupine meatballs

Porcupine meatballs is an American casserole dish of ground beef and rice meatballs cooked in tomato sauce, named for the way the uncooked rice pokes out of the meatballs as they cook, resembling the quills of a porcupine. The basic recipe needs only ground beef, uncooked long grain rice, onion, and canned tomato soup, and the meatballs can be pan seared and simmered in the tomato soup, baked, or cooked in a slow cooker; they are often served with mashed potatoes and a relish such as red cabbage or radish. The dish became a Depression era staple in the 1930s and 1940s, prized for stretching a small amount of meat into a filling meal, and may descend from European traditions of combining rice and ground meat in meatballs; a similar recipe for rice meatballs appears in the 1918 cookbook Conservation Recipes. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/