Porcupine Meatballs - 2ways
"Why 2 ways? Well not everybody likes the same thing. We were invited over for dinner and Some wanted sweet some wanted savory. Both went and all were happy. The meatballs are prepared ahead of time and then cooked separately in the two different sauces."
- Ready In:
- 90hrs 30mins
- Ingredients:
- 19
- Yields:
-
75 meatballs
- Serves:
- 10-15
ingredients
-
For the meatballs
- 1 kg ground beef (2.2lbs)
- 1⁄2 cup long grain rice, uncooked
- 2 eggs, slightly beaten
- 2 tablespoons fresh parsley, snipped or 1/2 tablespoon dried parsley
- 1⁄4 cup onion, finely chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup pasta sauce, I use Pasta Sauce #1
-
For the savory sauce
- 1 head roasted garlic, Roasted Garlic skins removed and mashed
- 1 cup pasta sauce, I use Pasta Sauce #1
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup water
-
For the sweet sauce
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 3⁄4 cup brown sugar, packed
- 2 tablespoons apple vinegar
- 1 teaspoon lemon juice
- 1 cup ketchup
- 2 tablespoons soy sauce, light
directions
- Combine ground beef, rice, egg, parsley, 1/4 cup onions, finely chopped, salt, pepper, and 1/2 cup of the pasta sauce. Mix well.
- Scoop out with a tablespoon & shape about 75 small meatballs.
- Fry 1/2 cup of chopped onion in oil until tender. Add all other sweet sauce ingredients and simmer 20 minutes. Add half the meatballs and cook 1 hour on medium.
- Mix rest of the pasta sauce, water, roasted garlic and Worcestershire in a small bowl; Place the rest of the meatballs in a second skillet pour the pasta sauce mixture over the meatballs & bring to a boil, reduce heat; cover; and simmer 45 minutes to an hour or until meatballs are cooked and rice is soft, stirring often.
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RECIPE SUBMITTED BY
<p>I was born in Southern Arizona with a taste for spice. Keeping kosher in Arizona was a challenge, so I had to eat at home a lot which meant I needed to experiment to have a variety of food available. I moved to Israel and my pallet has grown and cooking has blossomed. <br /> <br />I cook for the fun of it and rarely use a recipe as more than a base. I love to experiment and try new techniques and ideas.</p>
