They should have stripped the quills.
We humans have a little tougher time, as a general rule, getting hold of porcupines so I suggest using ground beef.
From: “Miss Fluffy’s Rice Cook Book”
Published By: Rice Council for Market Development
(early to mid 60’s?)(It’s actually more of a pamphlet than book and there is no further publishing data listed.)
Received: Compliments of DELTA RICE
“Porcupine Meat Balls”
1 pound ground beef
1/2 cup uncooked rice
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced
1/2 green pepper, sliced
1 tablespoon shortening
2 1/2 cups tomato juice
Dash of nutmeg
Salt and pepper to taste
Combine ground beef, rice, salt, and pepper. Form into small balls about 1 1/2 inches in diameter. Place in baking dish. In a skillet, brown onions, and green pepper in shortening.
Add tomato juice, nutmeg, and salt and pepper to taste. Pour over meat balls. Cover baking dish.
Bake in moderate oven (350 degrees) about 1 hour, or until rice is very tender.
Makes 8 porcupines.
Notes from me:
I add a 1/3 of a cup of sugar (white or brown) to take the edge off the tomato juice, but that’s just me. One pound of ground meat is two cups tightly packed. Make sure the meatballs are well covered by the tomato juice. If they are not, add enough juice until they are. This does not hurt the recipe, but leaving the tops “dry” does. Put a sheet of tin foil between the lid and the pan and crimp it to the sides of the pan. With the lid on top the moisture is sealed in. It makes the lid easy to clean too.