Beef Veal: Meatballs 36 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Meatballs 36


	Meatballs 36

		Porcupine Meatballs 1 lb. ground round 1 beaten egg 1/2 cup uncooked rice 1 and 1/4 cup crushed or pureed tomatoes 1/2 a lg. green pepper, chopped finely 1/2 a med. yellow onion, chopped finely 1/2 tsp. parsley flakes dash red pepper flakes 1/2 dozen crushed saltine crackers 1/4 tsp. salt (or to taste) 1/4 tsp. pepper (or to taste) ketchup or steak sauce to taste Strain liquid out of 1/4 cup of the crushed or pureed tomatoes. Mix the remaining tomatoes with all remaining ingredients. Form balls around 1 and 1/2 in. in diameter (easiest method is to use soup spoon or large size spoon). Place in large frying pan and brown lightly. Next, add the rest of the tomatoes to the pan. Fluid should just about cover tops of meatballs. If not, add a little water until it does. Then bring to boil. After boil is reached, turn down heat and drizzle a little ketchup or steak sauce over tops of meatballs, if desired. Then cover pan and simmer for approximately 30-40 minutes. This is especially good served over rice or mashed potatoes, and there should be a little juice/sauce left in the pan to drizzle over plates. Makes 4 med. size servings, 3 larger ones.