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PORCUPINE MEAT BALLS Meals were simple for pioneers and the more substantial each dish, the better. These meat balls filled with rice and cooked in seasoned tomato sauce, needed only a vegetable or salad and some bread to complete a fairly hearty meal. Sauce: 1 (No. 2 1/2 can) or 1 qt. tomatoes 1 small onion, diced 1 clove garlic, minced (optional) 1 c. water 1 tsp. salt 1/4 tsp. sugar Meat Balls: 2 lb. ground beef 2 Tbsp. flour 1 tsp. rosemary, crushed fine 1 tsp. chopped onion 1/2 c. cooked rice 1 1/2 tsp. salt 1 egg, slightly beaten Combine all ingredients for sauce in deep covered saucepan and place over low heat to simmer. Combine ingredi- ents for meat balls and form into balls about the size of walnuts. Brown evenly in hot fat or lard. As they are browned, drop meat balls into deep kettle containing hot tomato broth. When all meat balls are browned, add 1/2 cup hot water to meat ball drippings and cook and stir to loosen meat parti- cles; pour into tomato broth. Cover tightly and simmer for about 40 minutes. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |