Polish Porcupines (Indiana, 1984, adapted)

Nearly every church cookbook I own from the 1960s – 1980s has some form of recipes for “porcupines”.   They are usually little more than meatballs mixed with uncooked rice.  As they cook the meat contracts and the rice expands to form “quills” on the surface of the meatball – hence the porcupine.  Truth be told……