"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Porcupine Meat Balls, by Byerly's, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef 1/3 c. onion chopped 1/2 c. water 1/2 c. uncooked rice 1 tsp. salt 1/2 tsp. celery salt 1 egg 1/8 tsp. garlic powder 1/4 tsp. pepper 1 (16 oz.) can tomatoes
Combine all ingredients except tomatoes. Shape into meatballs; brown on all sides, turning frequently. Drain off fat; pour tomatoes over meatballs. Cover and simmer until rice is tender (about 45 min.) or bake in 325º oven 30-45 min.
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