Thursday, February 3, 2011

Porcupine Meatballs

Snowlapalooza. Snowmageddon. President Snowbama. Snowtorious B.I.G. Algebraic Snowtation. Justice Snowtomayor. That's what we're dealing with here. To complicate matters for our family, Mike is out of the country and was supposed to fly into Chicago on Wednesday. He's still not home.

But the kids still need to be fed and don't Porcupine Meatballs sound good? I hadn't made these in a while and felt pleased to be selecting from our freezer full of the beef that Grandpa raised and from the pantry full of tomato juice that I canned this past summer.

Named for the porcupine because the rice pokes out from them like quills, it is hearty, warm and tasty on a bitterly cold day.

Porcupine Meatballs
1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. chopped onion
1 t. salt
1/2 t. celery salt
1/8 t. garlic powder
1 lb. ground beef
2 T cooking oil
1 qt. tomato juice
2 T brown sugar
2 t. Worcestershire sauce

In a bowl, combine the beef, rice, water, onion, salts, pepper and garlic powder. Mix well. Shape into 1 - 1/2 inch balls.

In a large skillet, brown meatballs in oil; drain.

Combine tomato juice, brown sugar and Worcestershire sauce. Pour over meatballs. Reduce heat, cover and simmer for 1 hour.

What I notice is that the thin tomato juice, between the sugar mixed in and the starch of the rice cooking within, thickens into a wonderful, flavorful, saucey texture that I love. Remove from heat. Serve immediately.

1 comment:

  1. yum - we love these, although I make them in the oven, not on the stovetop. I did a post on them waaaaaay back in the beginning of my blog.

    I love all the "snow" names. Our snow was starting to melt until the temps dropped into the teens today.


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