I got this recipe from a Wisconsin state politician during a parade many years ago. The guy was not in my preferred political party, but I took the recipe anyway.
I’ve tweaked it over the years, and the version I made tonight for dinner was really quite good.
Porcupine Meatballs. Image by CC Chapman via Flickr Creative Commons license.
Here is the Tromp Queen’s version:
Mix together:
1 lb. lean ground beef
1/2 cup regular long grain rice, uncooked (I used basmati)
1 1/2 to 2 slices whole wheat bread, crumbled
1 egg
1/2 t. onion powder
1 t. salt (or less, to taste)
1/2 t. ground black pepper
1/2 t. Italian herb mix
1/2 c. tomato juice
Mix well.
Heat a large skillet or dutch oven over medium heat (med high if you are watching it carefully). Add 1 or 2 T. (or more) olive oil to the pan.
Optional: add 2 to 3 cloves of garlic to the olive oil.
Using medium-sized scoop or your hands, form meatballs,
adding the meatballs to the skillet as you make them.
Gently turn the meatballs 2 or 3 times, until they are mostly browned (about 5-7 min.)
Add 2 to 2 1/2 cups of tomato sauce to the skillet.
Add 1 t. Italian herb mix to the sauce.
Optional: Add 1/2 t. sugar.
Bring to a boil. Cover, lower heat, and simmer for 20-25 min. Spoon some of the sauce over the top of the meatballs as you turn/stir occasionally.
Add more tomato juice, water or broth if needed to keep the sauce from disappearing.
Serve with vegetables or salad, maybe a baguette, or crispy bread of some sort?
You can use any kind of herb you desire: marjoram, oregano, basil or a mixture such as the Italian herb mix from Penzeys. The original recipe called for 1 c. of minute rice, but I prefer the taste and texture of “real” rice.
Enjoy! Please let me know if you try this recipe and how you like it if you do.
The Tromp Queen COOKS! 