Porcupine Balls

Categories: Main Dishes
      Date: 2011-06-27
     Title: Porcupine Balls

Porcupine balls were a family favorite when my children were very young.

In the once dark ages, I’d prepare the balls with chop meat and eggs. Ugh! I took this old family favorite and, along with adding extra spices and some horseradish for zip, I transformed this once unhealthy meal to one that makes your cells smile! Besides being tasty, it's healthy. You can't beat that combination.

1 lb. seitan, ground
1 small onion, finely chopped
1 cp bread crumbs (seasoned)
3 tsps ener-g egg replacer mixed with 4 T very warm water
1/3 cp quick cooking rice (white or brown, preferably brown if you can find quick cooking), uncooked
1/2 tsp garlic salt
1 tsp marmite (yeast product usually found in ethnic food section of grocery store)
1 tsp soy sauce
2 tsps horseradish
1 ½ tsp oregano
1 ½ tsps Italian seasoning
salt and pepper to taste
2 cps tomato juice or tomato soup.*
1 (8 oz.) can tomato sauce*

*Can double these ingredients for more sauce if you’d like.

Ground seitan in food processor and drain in colander. Pat with pepper towels to absorb as much liquid as possible.

In small bowl beat the egg replacer with the water until frothy, resembling egg whites. Set aside.

Place seitan in large bowl. Make a well in the center. Add the bread crumbs, the chopped onion, the egg replacer, and the rice and rest of the seasonings. Mix well. Refrigerate for a half hour.

Preheat oven to 350.

When chilled form the mixture into porcupine balls. Steam the balls in steamer for 15 minutes.

Then brown balls on all sides in frying pan in a wee bit of oil.

Place browned porcupine balls in baking pan.

Mix the tomato juice or tomato soup with the tomato sauce and pour over the porcupine balls.

Bake in 350 oven for 1 ½ hours. After 20 minutes, carefully turn the porcupine balls and cover with the liquid. Add more liquid if needed. Turn every so often to keep balls moist.

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