At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Porcupines (Fish, Egg and Nut-Free, Can Be Soy and Wheat-Free)

Yes, finally! A non-dessert! :) I figured I better put in something for those of you who want to eat more than just cookies and sweets. ;)

This recipe is from my mom (Yes, I get most of my recipes from her. :) ). I am not sure where she got it, but I do know that it is a family favorite. Rest easy - it's not really porcupine meat, it just gets that name because of how the meatballs look. It a lot of fun to feed to kids because of the name, though. :)

Please note that this recipe is fish, egg and nut-free and has a soy and wheat-free variation listed below.

1/2 Cup milk

1 teaspoon cream of tartar

1 teaspoon onion salt (I recommend McCormick's)

1/8 teaspoon black pepper

1 1/2 lbs. hamburger

1/3 Cup rice

1 can (10 3/4oz) tomato soup (I recommend Campbell's)

1 soup can (10 3/4oz or 1 1/3 Cup) of water

1. Preheat oven to 350oF
2. Mix milk, cream of tartar, onion salt and pepper together well in large bowl.
3. Add hamburger and rice; mix well by hand.
4. Form hamburger mixture in small meatballs (about Tablespoon or so sized; should make 30 to 40) and place into a large, ungreased roasting pan.
5. Pour soup and water into now empty bowl and mix well.
6. Pour soup mixture over meatballs.
7. Bake covered for 1 hour, remove cover and bake for an additional 30 minutes.

Variations: To make this recipe soy-free and wheat-free, substitute tomato juice (I recommend Campbell's) for the soup and water (around 2 2/3 to 3 Cups total). It will not taste exactly the same, and it will be a little more acidic, but it is still good. If you find it too acidic, you can always add a little sugar to cut the acid.  Note: I recently found out that Campbell's Tomato Soup (original) is soy-free, so if you don't need your recipe to be wheat-free, but you do need it soy-free, go with Campbell's. :)

(This recipe was originally posted on my original site, Natural and Free.)


  1. My mom used to make these when we were kids and ate meat. :) I loved them! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We have a great collection of recipes going to get us ready for menu planning! Hope to see you this Thursday for another Gluten Free Fridays link up! It will be live at 7:05 eastern US time. Cindy from

    1. Glad I could bring back some good memories. :)

      If I'm home in time Thursday night after my Thanksgiving family time at Mom's, I'll be linking up early. :) If not, I'll make sure to do so Friday!

      Thanks for stopping by, Cindy!


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