"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Porcupine Meatballs/Stuffed Peppers) Recipe

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This recipe for Porcupine Meatballs/Stuffed Peppers), by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1/2 lb. ground pork
1/2 C. uncooked converted rice
1 tsp. salt
1/4 tsp. black pepper
1 T. minced onion
1 tsp. garlic powder
1 (10-1/2 oz.) can condensed tomato soup
1 small can tomato sauce

Directions:
Directions:
Using hands, mix beef, pork, rice, salt, pepper, garlic powder and onion well and shape into 1" balls. Place, staggering rows in round casserole dish. Mix tomato soup with tomato sauce and pour over meatballs. Cover and bake at 350 about 45 mins. to 1 hour, uncover and bake about 15 minutes more, or until done.

To make Stuffed Peppers:
Clean and cut 3 large green peppers in half. Place a little bit of sauce to just cover bottom of a flat casserole dish. Place 6 halves of peppers on top of sauce in flat casserole dish. Spoon meat mixture into peppers, spoon sauce over meat and bake, covered for 1 hour in 350 oven, uncover and bake about 15 minutes more, or until meat is done.

Personal Notes:
Personal Notes:
I read somewhere that Porcupine Meatballs was first developed developed during World War I as a way to stretch meat. June would have served both of these dishes with fresh, thick-sliced Italian bread, "slathered" with real butter to "sop up the juice."

 

 

 

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