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Porcupine Meatballs (VRP 042)

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Porcupine Meatballs are a bit different than a normal meatball as they contain rice, which makes them a “porcupine.”

This recipe is very simple to make and most items you may already have in your pantry!

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.

A variation, called “porcupine meatballs” are basic meatballs often with rice in them.

(Source: Wikipedia – Meatballs)

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Vintage Recipe Box 42

This recipe box is a light blueish green metal box.

At this time we don’t know much about the history of Vintage Recipe Box 42. If we find out more, we will update our information.

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We do not know how the person in the clipping is related to the original recipe box owner.

Based on the research we found the couple is still alive and therefore we will not publish any additional information about them.

The announcement states LA.

The announcement reads:

Mr. and Mrs. Leo E. Howe, 6900 SW Fourteenth Street, announce the engagement of their daughter, Debra Ann, and Private Gary Lee Shadbolt of Ft. Polk, La, son of Leroy Shadbolt of Fort Dodge and Mrs. Shadbolt. The couple is planning an April 21 wedding. Miss Howe is employed by Corky’s Restaurants. Her fiance is serving with the Armed Forces.

Below is the information we found for her parents’ wedding announcement.

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Other Meatball Recipes

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Porcupine Meatball Recipe

Porcupine Meat Balls
Yield: 6-8 Servings

Porcupine Meatballs (VRP 042)

Cook Time: 1 hour
Total Time: 1 hour


  • 2 pounds ground beef, chuck
  • 1 cup of raw rice
  • 1/2 cup chopped onion
  • 2 teaspoons salt
  • pepper
  • 2 cups condensed tomato soup


  1. Heat oven to 350 degrees F.
  2. Combine the ground beef, rice, onion, salt, and pepper.
  3. Shape into balls.
  4. Place in a single layer in a shallow casserole (larger than 2 quart).
  5. Combine soup and water and pour over the meatballs.
  6. Cover and bake for 1 hour or longer.

Porcupine Meatballs

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