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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Porcipine Meatballs Recipe

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This recipe for Porcipine Meatballs is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef
½ cup uncooked white rice
½ cup water
⅓ cup finely chopped onion
1 teaspoon salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 can (15 ounces) tomato sauce
1 cup water (may need more)
2 teaspoons Worcestershire sauce
Directions:
Directions:
Mix ground beef, rice, ½ cup water, onion, salt, pepper, celery salt, and garlic powder in a bowl. Roll into 12 meatballs. In a large skillet over medium heat cook the meatballs until they are browned on all sides. Drain excess fat from the skillet. Add tomato sauce, 1 cup water, and Worcestershire sauce to skillet. Simmer covered until the meatballs are no longer pink in the middle and the rice is cooked ( about 45 minutes). Cook uncovered for the last 15 minutes to thicken sauce.
Personal Notes:
Personal Notes:
Can use finely chopped fresh garlic instead of garlic powder. Can use ground celery seed instead of celery salt. Or substitute Emiril's Cajun seasoning for the spices in the meatballs. Add some hot sauce if you prefer spicy tomato sauce. Linda would reduce the amount of onion and add some finely chopped green pepper.

 

 

 

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