My mom used to make porcupine meatballs when I was little, but I could swear the sauce was creamy, not tomato-based. These are good - lots of flavor, and my kids really liked it served over couscous (added a bit of the parsley and the onion salt to the cooking liquid). I was going to make this with one can of tomato sauce and one of soup, but because I'm a goober and forgot to hit the soup aisle I used one can of seasoned tomato sauce for meatloaf (yes, it's actually called that - a Hunt's product, I think) that I had kicking around the back of the pantry for who-knows-how-long instead. It did have a meatloaf-y hint to it, but it was very tasty and very homey. This would be great comfort food on a chilly evening, but we enjoyed it just fine on a warm Texas night, too! Be sure to really finely chop your onions because even 1/4" dice looks huge when the meatballs are barely over an inch! Next time I'll get the Pampered Chef handy-chopper out and just go to town on that little chunk of onion! Oh, and be very generous with the tomato-whatever - I used the seasoned sauce - in the egg. That's the flavor on the inside of the meatball, and more is better (as long as they still actually hold together, that is)!

I am from Texas but live in Tennessee. We miss the Tex-Mex food the most so thank you for this wonderful recipe. It brings Tex-Mex to us!!

The filling was great. Tossed it with a little flour per previous suggestions. Also sprinkled extra sugar, brown sugar and cinnamon on topping but it just wasn't very good in general. Am trying to find some kind of streusel cobbler topping...none of the batter ones I've made have been very good. oh...used 8 fresh peaches and it made a big 9x13 pan..glad I didn't double the batter.