Southern Ukrainian style aka my mom’s recipe

Porcupine meatballs aren’t a uniquely Ukrainian dish, but like most good things it’s a food that is shared across cultures and borders. This is the way mother made them for me and how I now make them for my children. I’m naming them Southern Ukrainian style because of the addition of fresh adjika and Greek spices blended into the beef.

What is Southern Ukrainian cooking?

Our family has roots in Odesa, Ukraine a southern port city on the Black Sea, with a long and beautiful history including Ottoman conquests, French and Greek influence as well as being known for it’s vibrant Jewish culture, as well as bright and bold fashion and many UNESCO protected architectural landmarks. So in short it is, much like New York City, is a mix of cultures and food.

Tomato based dishes are popular, as well as heavier spices and spiced foods. Cilantro comes into play in many popular dishes as well.

Eggplants reign king in Odesa with multiple preparations and a must at any celebration.

Pickled watermelon is also a must at any summer outdoor fete.

Not part of my mother’s recipe is the addition of Greek spices to the meatballs. Oregano, marjoram, dill, paprika and garlic are part of the seasoning mix that go into an all beef meatball, rounded out with some grated onion and zucchini.

What is a porcupine meatball?

A meatball with rice. As the rice cooks it expands and sticks out like the quills of a porcupine. That’s all. Different countries have different names for them- no matter what you call them, they are delicious.

Recipe: (makes a big batch, you can half the ingredients for less)

2lbs ground meat (any single of combination you’d like)

1/3 cup long grain rice (para boiled, basmati or brown don’t work here. Brown rice would need an extra step b cause the cook time is longer.)

1/3 cup matzo meal

2 eggs

1/2 tbsp smoked paprika

1 tbsp dried garlic powder

1 tsp dried oregano

2 tsp dried dill

1/4 tsp marjoram

1/2 crack black pepper

1.5 tsp kosher salt

1/3 cup grated zucchini, with excess water squeezed

1 small onion grated or half a large onion

Sauce:

2 tbsp tomato paste

1 small minced onion

3 garlic cloves

2 bay leaves

chopped parsley

olive oil

Water to cover half way up the meatballs

(the rice will thicken the sauce as it cooks)

Method:

Combine all meatball ingredients into a large bowl. Form meatballs, about the size of ping pong ball and brown in a large skillet.

Once browned add in onion and garlic. Cook until fragrant on medium low flame.

Toast the tomato paste and cover with water, scraping up any bits on the bottom of the pan.

Bring to a boil, reduce to a simmer and cover with a lid

Cook for 15minutes checking every 5 minutes to make sure there is enough water in the pan. Add in 1/3 cup increments to avoid a water sauce.

Add fresh parsley and enjoy.

Eat with mashed potatoes or buckwheat for the full comfort effect.