PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes

Ingredients

• 1 lb Ground Beef (80% lean)
• 0.25 cup Long Grain White Rice (uncooked)
• 1 large Egg (room temperature)
• 0.25 cup Milk (whole milk preferred)
• 0.5 tsp Salt (kosher or table salt)
• 0.5 tbsp Chopped Onion (finely chopped)
• 2 cup Tomato Juice (canned or bottled)
• 0.5 tsp Chili Powder (mild)
• 0.5 tbsp Minced Onion (dry minced onion)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the meatballs.

   Time: PT5M

   Temperature: 350°F

2. Combine Ingredients

   In a mixing bowl, add the ground beef, uncooked rice, egg, milk, salt, and chopped onion.

   Time: PT5M

3. Mix Thoroughly

   Using clean hands, gently mix until everything is evenly incorporated but do not over‑mix.

   Time: PT2M

4. Form Balls

   Scoop about 1 tablespoon of the mixture and roll into a ball. Repeat until all mixture is used.

   Time: PT5M

5. Brown Meatballs

   Heat the cast‑iron skillet over medium heat and add the balls. Brown on all sides, about 3‑4 minutes per side.

   Time: PT10M

6. Transfer to Casserole Dish

   Arrange the browned meatballs in a single layer in a 9×13‑inch casserole dish.

   Time: PT2M

7. Prepare Sauce

   In a separate bowl, whisk together tomato juice, chili powder, and minced onion until smooth.

   Time: PT2M

8. Add Sauce

   Pour the tomato‑juice mixture over the meatballs, ensuring they are fully covered.

   Time: PT1M

9. Bake

   Place the casserole in the preheated oven and bake for 1 hour, or until the sauce thickens and the rice is cooked through.

   Time: PT1H

   Temperature: 350°F

10. Rest and Serve

    Remove from the oven and let the dish rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g