I have a very old recipe for Porcupine Meatballs from BHG. It calls from lean ground beef but you could use ground pork.

1 beaten egg
1 10-3/4 ounce can condensed tomato soup
1/4 cup long grain rice
1/4 tsp. onion powder
1/4 tsp. pepper
1 pound ground beef
1 tsp. Worcestershire sauce
1/2 tsp. dried oregano, crushed

Combine egg, 1/4 cup of the soup, uncooked rice, onion powder and pepper. Add beef; mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with Worcestershire sauce, oregano and 1/2 cup water; pour over meatballs. Bring to boiling; reduce heat. Cover; simmer, stirring often about 20 minutes or till no pink remains in meat and rice is tender.

Wanted to add that I love making pot stickers with ground pork but they are a little time consuming but so yummy!

I'd make it into sausage by spicing it up with some herbs and spices like thyme, salt, pepper, fennel seed if you have it. Form into patties.

I'm at the cottage, without recipes, but I know that a milk gravy (think it may have another name) is very popular in the States. Basically I think you fry the sausage, remove the meat,reserve the drippings, add flour to make a roux and thicken with milk. Season with salt and pepper. Maybe someone can jump in with the "real deal".

I'd make a milk gravy, add sauted mushrooms and serve with the "sausage" patties, mashed potatoes and peas.

Pure diner style comfort food.

Thank you for your recipes. As I do not have tomato soup at this time, if I make the porcupine balls, I may have to improvise for the soup. The asian pot stickers are good but need extra time for that recipe; and the sausage patties sound wonderful so I may try it tonight and save part of the pork for the next meal.

Vicki

"LionÂs-Head"
[Pork and shrimp meatballs]
Ingredients:

Meatballs

1 pound lean ground pork
4 ounces shrimp, shelled, de-veined, chopped
¼ cup sliced water chestnuts, finely chopped
1 tsp fresh ginger root, minced
1 stalk green onion, finely chopped
1 Tbs soy sauce
1 Tbs dry sherry
½ tsp sugar
1 Tbs cornstarch
1 whole egg, lightly beaten

2 Tbs peanut oil

Sauce

1-½ cups chicken broth
2 Tbs soy sauce

1 head Chinese (Napa) cabbage (1-1/2 pound)

3 Tbs cold water
1 tsp sesame oil
1 Tbs cornstarch

Directions:

For meatballs, combine all ingredients except oil in large bowl and mix well. Divide mixture into about 24 portions and shape into balls.

Heat peanut oil in hot wok over medium-high heat. Brown meatballs, shaking or stirring occasionally so meatballs brown on all sides and keep their shape, 6 to 8 minutes.

Transfer meatballs to a larger stockpot or deep saucier pan. Add chicken broth and soy sauce. Bring to boil, reduce heat immediately, cover and simmer 5 minutes.

While meatballs are cooking, core cabbage, remove hardest stems, and cut leafy tops in half. (Save hard leaf bases for another dish.) Place leafy tops over meatballs and simmer 5 minutes more.

Use slotted spoon to transfer cabbage and meatballs to serving platter, meatballs on top.

Blend cornstarch, water, and sesame oil in small cup. Stirring constantly, slowly add cornstarch mixture to pan juices; cook on high heat until slightly thickened. Pour sauce over meatballs.

Garnish with thin sliced green onion and/or whole stems of cilantro ("Chinese Parsley").

NOTE: Ground turkey can be used in place of the pork. Use 2/3 pound turkey and 1 cup cooked white rice. Also add a touch more soy sauce.

Joe

Too late for tonight I'm sure but here are two Porcupines. Maureen

Porcupine Meatballs
 1 tablespoon vegetable oil
 1/2 cup finely chopped red pepper
 3 green onions (finely chopped)
 2 garlic cloves (crushed)
 1 tablespoon minced fresh ginger
 1 pound hamburger
 1/2 cup long-grain rice
 1 tablespoon soy sauce
 1/8 teaspoon cayenne
 1 large egg
 1 can (14 ounce) chicken broth
 1/4 teaspoon sesame oil
 four 1/4-inch-thick slices fresh ginger
 1 1/2 cups water
 julienne strips green onion and red pepper for garnish
In a large deep skillet, heat oil over medium high heat. Add red pepper and cook until tender, stirring occasionally. Add green onions, garlic, and minced ginger; cook while stirring for 1 minute longer. Transfer vegetable mixture to a medium size bowl and stir in hamburger, uncooked rice, soy sauce, cayenne, and egg until well blended. Line a 15 1/2x10 1/2 inch pan with waxed paper. Shape the meat mixture to form 1 1/2 inch meatballs and place in pan. Using the same skillet, heat the chicken broth, sesame oil, ginger slices, and 1 1/2 cups water to boiling over high heat. Arrange the meatballs in the simmering broth mixture and heat to boiling. Reduce heat to low, cover, and simmer for 30 minutes. Serve meatballs with broth in shallow bowls and garnish with green onion and red pepper strips.
This meatball recipe serves four.

Porcupine Meatballs

1 1/2 lb Lean ground beef
1/2 c Raw rice
1/2 c Onion; finely chopped
1/2 c Green pepper; finely chopped
1 Egg
1 ts Salt
1/4 ts Pepper
1 Tomato soup
1 cn Diced tomatoes and liquid

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt
an d pepper. Mix well to blend. Shape meat mixture into 24 meatballs,
about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour
soup over meatballs. Cover and slow cook for 7 to 8 hours or setting #4
for 4 to 5 hours. Makes 4 to 6 servings.
Just Slow Cooking is located at www.justslowcooking.com

Too late here too but these are superb.May be served stand alone or atop some nice salad greens.

Make this mixture a day ahead, shape into patties and cook close to serving. The lime flavor gives the patties a zesty tang.

Thai Lime and Pork Patties

8 oz. lean minced pork
2 cloves garlic, crushed
1 teaspoon grated lime zest
1 tablespoon Thai fish sauce
2 teaspoons oyster sauce
2 teaspoons sambal oelek
1/4 cup finely chopped green spring onions
1 egg white
1 tablespoon oil

Combine all the ingredients in a bowl and mix well. Shape tablespoons of the mixture into little patties.
Heat the oil in a frying pan, add the patties in a single layer and cook until lightly browned underneath. Turn the patties and cook on the other side until browned and cooked through. Don't overcook the patties or they will become dry.
Serve the patties with Chili Lime Sauce.

Chili Lime Sauce
4 red or green chilies
2 cloves garlic, finely chopped
1/3 cup lime juice
1 tablespoon fish sauce
1 tablespoon chopped fresh coriander

Process all the ingredients together to make a paste in food processor. Makes 1/2 cup