"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Velma's Porcupine Meatballs Recipe

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This recipe for Aunt Velma's Porcupine Meatballs, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs or Porcupine Balls:
6 lbs. ground chuck
2 large green peppers, chopped fine
1 large onion, chopped fine
1 c. regular rice
Reserve 1 c. tomato juice from can

Sauce:
1 large can tomato juice, balance
salt & pepper (about 1/2 tsp per lb of meat)
1 T. sugar

Directions:
Directions:
Prepare meatballs.
In large saucepan, bring to boil remaining tomato juice with a little water. Drop in meatballs. Add 1 T. sugar. Cook about 1 1/2 hours. Thicken with a little milk & flour.

Serve over rice or mashed potatoes.

 

 

 

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