Tuesday, February 14, 2012

Porcupine Meatballs

I love reading blogs and looking for new recipes.  Although, I receive several blog feeds to my email, I just don't always have the time to read as many a I would like.  Often, I read the title of the post and determine if it's something that will interet me. 

That's when I saw Lynn's post for Porcupine Meatballs.  I had some ground beef in the freezer that I was planning to use in my menu plan for the following week, so I was very interested in checking out her recipe. 

I had most of the ingredients on hand and what I didn't have, was easily substituted!  Gotta love it when new recipes are compatible to what's in your pantry! 

The only thing that worried me, was the rice.  Even though we eat a lot of it, sometimes I can be rice-challenged.  I don't know why, but sometimes it just doesn't turn out.  I think it might be my stove, it tends to cook a bit fast.  (It's really old and I think whatever controls the temperature of the coils just doesn't always work the way it should.)  Anyway, I was worried that the uncooked rice that was added to the meatballs, wouldn't cook all the way and we'd have little crunchy rice bits in the meatballs!  I had a back up plan of leftover soup, just in case!

No back up plan needed!  The meatballs turned out great!  Both of us were very happy with the meal and I cannot wait to make it again as soon as there's a sale on ground beef! 

Porcupine Meatballs

  • 1/2 cup long grain rice (uncooked)
  • 1/2 cup water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1 lb. ground beef
  • 16 oz. tomato sauce
  • 1 cup water
  • 2 Tbs. brown sugar
  • 2 tsp. A-1 Steak Sauce
  • Combine rice, water, salt, pepper, garlic powder and ground beef in a bowl.
  • Once combined, shape the mixture into 1 1/2 inch balls.
  • Brown meatballs in a large skillet.  Drain the fat. 
  • Mix together the remaining ingredients (tomato sauce, water, brown sugar and steak sauce) and pour over the browned meatballs. 
  • Cover and reduce heat.  Allow to simmer for 1 hour, until meatballs are done. 
  • This recipe has only been slightly adapted.  I increased the amount of pepper since we tend to like peppery foods.  Also, I replaced the Worcestershire Sauce with Steak Sauce since I was completely out of Worcerstershire Sauce. 
  • Lynn was right when she said that Porcupine Meatballs aren't very photogenic.  But let me tell you, they are delicious! 

I'll be linking this post to the following blog carnivals and linky parties: 

1 comment:

Bridget said...

Oh I love porcupine meatballs and yours look delicious :)

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