View allAll Photos Tagged meatballs...
Meatballs and vodka tonics at noon. 215 of them this year, after the great meatball shortage of Christmas 2007.
Attempt #2 at making chickpea "meatballs"; much better than the first. This time I baked them instead of frying them. Added them to whole wheat pasta, fresh basil, and fresh chunky tomato sauce.
Porcupine Meatballs
Meatballs:
1 pound ground beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1/2 tablespoon celery salt
1 tablespoon garlic
1/8 teaspoon pepper
1/4 teaspoon dry mustard
Sauce:
1 can Campbells tomato soup
1/2 cup water
2 teaspoons worcestershire sauce
Preheat oven to 350 degrees. Mix meat, rice, water, onion,
and spices by hand. Shape into meatballs. Place in an
8x8 baking dish. Stir sauce ingredients and pour over
meatballs. Cover with aluminum foil (very important!).
Bake for 45 minutes and uncover. Bake 15 minutes longer.
This recipe never seems to work when I make it when
Dean is home. It comes out all crunchy because the
rice is under cooked. When it works, the rice sticks out
of the meatballs so they look like porcupines. Jacob
has been helping me make them since he was 6 or
7. Both kids like this one