1 1/2 lbs. lean ground beef
1/3 c. minute rice, uncooked
1 tsp. salt
1/4 c. onions, diced

SAUCE:

1/2 c. hot water
1 beef bouillon cube
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 tsp. Worcestershire sauce
1/2 c. sour cream

Use an ungreased 2 quart casserole. Mix ingredients for porcupines. Shape into 16 to 20 balls or less if larger. Place in casserole. Blend ingredients for sauce; pour over balls, cover. Chill 4 hours or overnight. Prior to serving, preheat oven to 350 degrees. Bake for 1 hour. Serving Suggestion: Over hot noodles. Serves 4 to 6.