Daily Archives: May 7, 2020

PORCUPINE MEATY BALLS

Do you like the insides of a stuffed pepper but hate the pepper itself? Try these delightful little meatballs without the mushy green pepper skin. The last 20 minutes, I love to add cabbage, green pepper, onions, and celery. If you are not worried about doubling up on carbs – Mashed Potatoes are really yummy with this especially when the sauce gets in the taters…YUM

PORCUPINE MEATY BALLS

NOTE: I use beef base – it gives this dish great flavor BUT you need to use it to suit your taste buds – especially since it is salty.  Start out by using  a little then taste.

ALSO – YES, I used fresh onion and minced onion – we LOVE Onion and I like the flavor the minced onion adds!

MEATBAL MIXTURE
1 cup tomato juice
1 teaspoon beef base
2 – 2-1/2lbs. lean ground beef
1 large onion, diced
2 cloves garlic, minced
1/2 cup green, red, yellow, or orange pepper, chopped (Use as much or as little as you like or not at all)
1 teaspoon garlic salt/powder
1/2 teaspoon celery salt
1 teaspoon black pepper
Sprinkle Dried Minced Onion – I never measure I just sprinkle over
Sprinkle Parsley – fresh or dried – Again this is a sprinkle thing
1 cup uncooked long grain white rice

SAUCE MIXTURE
3 cups tomato juice
2 teaspoons beef base
3 teaspoons Worcestershire sauce
1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)

OPTIONAL – to be added last 20 minutes of cooking time.

ADD as Much or as Little as you Like
Chopped Cabbage
Chopped Onion
Chopped Pepper (Green/Yellow/Red or Orange)
Chopped Celery

Preheat oven to 350°. Lightly coat a 9×13 baking dish with cooking spray.

Microwave 1 cup tomato juice and 1 teaspoon of beef base – mixing the beef base until dissolved.

In a large bowl – Add ground beef, finely chop onion, mince 2 garlic, peppers (if using), and seasonings. Mix well then add in long-grain white rice and tomato juice mixture, mixing until it is well combined. The mixture will be wet but should hold together. Form the mixture into 2-1/2” size meatballs. You should have about 12 – 15 meatballs. Place in the baking dish.

For the Sauce:
Mix tomato sauce, beef base, diced tomatoes, and Worcestershire sauce – pour over the meatballs. Cover tightly with aluminum foil.

Bake for 35 minutes. Uncover check and make sure you have enough juice (if not more may be added) this is when I like to add in cabbage, onions, green pepper and celery – Cover and continue baking until the tops of the meatballs are lightly browned, 20 – 25 more minutes.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜