Porcupine Meatballs – Lowfat Version

This is for Louise, who asked me to give her my lower-fat version of this recipe our Mom always used to make. The original is yummy [unless you are Ellyn who thinks that all meatballs made from porcupines are gross] and I think these are maybe even better.

1 lb ground turkey
1/2 cup white rice
1 cup chopped frozen spinach, thawed
1/2 cup med chop onion
1/4 c finely chopped sweet red pepper
1 clove minced garlic
1/4 teaspoon onion powder
salt & pepper

Spray an oven safe flat casserole dish with cooking spray. Combine all the above ingredients and form into about a dozen meatballs, placing each one in the dish as you make it. Spoon over the meatballs either a can condensed tomato soup or a 16 oz can of tomato sauce. If you use the soup, fill the can with water and pour in the bottom of the pan. Squirt about 1 tablespoon of ketchup over each meat ball. Drizzle a couple tablespoons of balsamic vinegar around and throw a bit of salt and pepper over the whole thing, along with a sprinkle each of garlic and onion powders. Cover and bake at 350 for about 30 min, remove lid and baste meatballs with sauce. Return to oven, uncovered for about 30 more minutes, basting after 15 minutes or so. If the liquids starts to get too thick, you can add a bit of hot water – you want to end up with a sauce the consistency of a thick gravy. They are done when the rice is done, which pokes out all over the meatballs like porcupine quills, giving the dish it’s name.

Serve along with a green vegetable and some good bread and you have a very quick and easy dinner.