This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front only).

Porcupine Balls

2 1/2 qt. casserole w/tight cover
1 lb. ground beef
1/2 c. uncooked rice
1 egg slightly beaten
2 t. grated onion
1/4 c. tomato juice
1 t. salt

Lightly grease casserole then combine & mix lightly the beef, rice, etc. Shape into 1 1/2 inch balls & put in casserole

2 t oleo
1/4 c. minced onion
1/4 c. chopped celery
1/4 c gr. pepper
1 – 10 1/2 oz. can tomato soup
3/4 c. water
2 T lemon juice
2 T br. sugar
1 t. dry mustard
1/2 t salt
1 t. Worcestershire

Heat oleo in skillet; add onion, celery & gr. pepper. Cook, stirring frequently until celery is limp. Remove from heat & add soup, water & seasonings, stirring constantly. Simmer 5 minutes. Pour sauce over meatballs. Cover & bake at 350° 1 1/2 hr.