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Print this Recipe    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.

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