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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.

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


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

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

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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