PORCUPINE MEAT BALLS|
Meals were simple for pioneers and the more substantial
each dish, the better. These meat balls filled with rice and
cooked in seasoned tomato sauce, needed only a vegetable or
salad and some bread to complete a fairly hearty meal.
1 (No. 2 1/2 can) or 1 qt.
1 small onion, diced
1 clove garlic, minced
1 c. water
1 tsp. salt
1/4 tsp. sugar
2 lb. ground beef
2 Tbsp. flour
1 tsp. rosemary, crushed fine
1 tsp. chopped onion
1/2 c. cooked rice
1 1/2 tsp. salt
1 egg, slightly beaten
Combine all ingredients for sauce in deep covered
saucepan and place over low heat to simmer. Combine ingredi-
ents for meat balls and form into balls about the size of
walnuts. Brown evenly in hot fat or lard. As they are
browned, drop meat balls into deep kettle containing hot tomato
broth. When all meat balls are browned, add 1/2 cup hot water
to meat ball drippings and cook and stir to loosen meat parti-
cles; pour into tomato broth. Cover tightly and simmer for
about 40 minutes. Makes 6 to 8 servings.
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