Porcupine Balls
List of Ingredients
Talk about comfort food. A lot of kids grew up on porcupine balls back in the '40's and '50's. Pressure cookers were innovative equipment back then and our mothers loved them. They could whip up a batch of these balls, toss them in the pressure cooker and have them ready about the time potatoes could be cooked and mashed. I've brought my old pressure cooker back into service--even bought a new one. Those cookers really are a convenience.
To prepare, make 1 recipe My Basic Meatloaf except use 1/2 cup raw rice for the cooked rice in the basic recipe. Shape into balls slightly larger than a golf ball.
To make sauce, saute
1 chopped onion
1 clove garlic
1 tablespoon oil
(1 bell pepper, chopped, if desired)
Add 2 large cans tomato sauce
1 tomato sauce can water
1 teaspoon Worcestershire sauce
(1/2 tomato sauce can dry red wine, if desired)
Recipe
Add meatballs to sauce. Cover and simmer about an hour.
If making in a pressure cooker, combine sauce ingredients in cooker. Add the porcupine balls. Bring to 15 pounds pressure. Maintain a slow jiggle for about 15 minutes. Cool under running water.
Serve with mashed potatoes or noodles.
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