Friday, February 20, 2015

Recipe: Grandma's Porcupine Meatballs

In my last post I explained my method for meal planning for the whole year! I was kind of amazed by how many people seemed interested in giving it a try. One of the recipes I listed on my meal ingredient list was "Porcupine Meatballs." This recipe actually came from a cookbook that is a compilation of all of my grandma's recipes. She passed away in 2005 and I was given this recipe book in her honor. She was a great cook and homemaker. I wish she were still around to give me pointers. But I do feel close to her when using her cookbook - like she's there with me in the kitchen. My friend Alex requested that I share the recipe, so here it is! I hope you enjoy it!

Whenever I make these meatballs, I always pair them with this amazing homemade macaroni and cheese recipe and green beans or a salad. Boom! There's dinner for you! You're welcome. ;)

Grandma's Porcupine Meatballs

Alex took this picture after she tried out the recipe and loved it!

1 lb ground beef
1/2 cup uncooked white rice*
1/2 cup water
1/3 cup chopped onion
1/8 teaspoon garlic powder and pepper
1 teaspoon salt
1/2 teaspoon celery salt
1 15-oz can tomato sauce
2 teaspoons Worcestershire sauce

Mix everything but the tomato sauce and Worcestershire sauce.  Shape by rounded tablespoons into balls. Place in un-greased baking dish 8x8 or larger. Stir together tomato sauce and Worcestershire and pour over meatballs. Cover and bake at 350ºF for 45 min. Uncover and bake 15 more minutes. Check while baking, add more water as needed. Serves 4-6

*I typed up the recipe how my grandma had it in her book, but in my experience with this dish, the rice didn't seem to cook all the way and would still be a little crunchy. So to remedy that I usually boil the rice for about 5 to 10 minutes just to get it semi-soft. Let it cool a little before adding it to the meat mixture. I also like to add an egg to the mixture to help it to stick together. Enjoy!

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