|In the kitchen again|
So it is time to get back into the kitchen....I have a really easy and kind of fun recipe to share with you, a real classic; Porcupine meatballs. I actually made it earlier this week, but saved it to share today. I once again took a 1950's recipe and tweaked it to make it healthier. I switched the ground beef for turkey, doing that made me have to add a bit of binder, so some garlic herb bread crumbs did the trick. I was serving it on Fiesta Night here at Muse Cottage, so I added some cumin and some minced garlic and just a bit of chili powder so that it had a nice mild spicy flavor to go with the theme. So how about we get started?
There is a lot of recipes out there on the web for the Rice and Beef Porcupine meatballs, it seams each and every one is different, some add an egg as a binder, some call for a bunch of different seasonings or even soup mix, even the hunts recipe varies! This one originally was so basic. Ground beef, long cook white rice, onion and salt and pepper, poultry seasoning...oh and tomato sauce....so it was easy to tweak and expand upon, and I think there is a few more that could be made...you already know I traded out meats, and added spices, and threw in the bread crumbs, I really think next time, because after an hour the rice still did not cook fully, I would trade out the long cook and do the quick cook rice, BUT, might ruin the porcupine effect. Just my opinion. So here is the stats....
"1 pound of ground beef or in my case ground turkey
3 tbsp chopped onion
1/ tsp poultry seasoning
1/2 cup of raw long cook rice, well washed
1/4 tsp pepper
1 tsp salt
Form mixture into 10-12 balls and brown lightly in
3 tbsp fat
Drain off excess fat and add
2 cans of Hunt's Tomato Sauce
1 cup of water
Cover tightly, simmer 45-50 minutes until rice is tender
Serve with flavory pan gravy"
|Forgot to put bread crumbs in the photo...they were garlic herb|
1 pound of ground turkey breast
about half a cup of chopped onions
2 tsp of cumin*
1 to 2 tsp chili powder*
1 tsp of garlic powder*
salt and pepper to taste
1/2 cup of seasoned bread crumbs for a binder
optional is 1 egg or 1/4 cup egg beaters
*Add more seasonings if you wish
form into the balls, I got 10 golf ball size balls
brown in olive oil in hot pan, searing all sides
Now here is what I did... I did not cook them in the same pan, I choose to bake them, either way is good.... REMOVE balls from the pan and put into a foil lined baking dish, cover with two cans, just normal cans of tomato sauce and 1 can of water, seal the foil tightly and place dish on baking sheet in case there is any spills. Cook for 45-60 minutes at 400 degrees or until rice is tender. Like I said at 60 minutes the rice still had bite, maybe with baking it takes longer?
|Kind of like a dump cake LOL|
Just dump it all in and mix it....I
mixed it and then...
|added bread crumbs and mixed again.|
|Such exciting photos right?|
|As if you did not know what|
browning meat looks like..
the balls became more like cubes!
|Smothered in sauce and water...|
|Sealed without a kiss and popped into the oven to bake|
|60 minutes and those porcupine quills still had a bit of bite to|
them, I think another 10 minutes and we would have been
golden! Maybe I mis-claculated the time...I did forget to set
a timer OOPS!