Tender beef meatballs in a flavour-packed tomato and pepper sauce, perfect to serve over rice or pasta or with garlic bread.
My daughter can't get enough of this and she's an extremely fussy eater x - 21 Jun 2016
These were very good- sauce kept the meatballs moist with a nice flavor. I did add an extra egg to the meat mixture for two reasons: I was using medium-sized eggs and my porcupines always fall apart. I'm happy to say that with careful turning they were perfect! The only thing I did different with the method, I put some of the sauce in the slow cooker, then added the porcupines, then the rest of the sauce. This was so I wouldn't have to turn or stir them so much. - 07 Aug 2009 (Review from Allrecipes US | Canada)
Wow,the original recipe back in the 1960's was just the meat mixed with rice and cooked in canned tomato soup. Not much taste but easy and a cheap way to feed my growing family.What an improvement this recipe is . I hadn't made these in years but plan to use this recipe often. - 13 Jun 2010 (Review from Allrecipes US | Canada)