"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 Meatballs, by Lisa Cotter, is from The Baker Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. uncooked long grain rice 1/2 c. water 1/3 c. chopped onion 1 tsp. salt 1/2 tsp. celery salt 1/8 tsp. pepper 1/8 tsp. garlic powder 1 pound ground beef 2 T. cooking oil 1 can (15 oz.) tomato sauce 1 c. water 2 T. brown sugar 2 tsp. Worstershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape ingredients into 1 1/2 inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worstershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Serve with mashed potatoes and a salad for a great meal.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.