Porcupine Meatballs: Difference between revisions
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[[File:porcupine-meatballs-1.jpg|200px|thumb|right|Historical document (front)]] | |||
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Source: Stephanie | Source: Stephanie | ||
=== Tammy's Notes === | |||
This makes for a great appetizer, keeps well on hot plate or small crock pot. | |||
=== Ingredients === | === Ingredients === | ||
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* 1/2 tsp thyme | * 1/2 tsp thyme | ||
* 1/8 tsp mace | * 1/8 tsp mace | ||
* 2 cans tomato hot sauce | * 2 cans tomato hot sauce (El Pato hot tomato sauce) | ||
* 2 cups water (or tomato juice) | * 2 cups water (or tomato juice) | ||
* salt and pepper | * salt and pepper | ||
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# Pour over meatballs. | # Pour over meatballs. | ||
# Put in oven. | # Put in oven. | ||
[[Category:Meat]] | |||
Latest revision as of 11:24, 4 May 2026
Source: Stephanie
Tammy's Notes
This makes for a great appetizer, keeps well on hot plate or small crock pot.
Ingredients
Meatballs
- 2 lbs ground beef
- 1/2 lbs pork sausage
- 2/3 cup rice, uncooked
- 2 tsp salt
- 1 onion, diced
- flour
Sauce
- 1/2 onion, minced
- 1/2 clove garlic, minced
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/8 tsp mace
- 2 cans tomato hot sauce (El Pato hot tomato sauce)
- 2 cups water (or tomato juice)
- salt and pepper
Directions
- Mix all ingredients.
- Form into 12 balls.
- Roll in flour.
- Brown.
- Remove and drain.
- Brown onion and garlic in pan.
- Add liquid and spices. Bring to boil.
- Pour over meatballs.
- Put in oven.