Difference between revisions of "Porcupine Meatballs"
(→Sauce) |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
__NOTOC__ | __NOTOC__ | ||
[[File:porcupine-meatballs-1.jpg|200px|thumb|right|Historical document (front)]] | |||
[[File:porcupine-meatballs-2.jpg|200px|thumb|right|Historical document (back)]] | |||
Source: Stephanie | Source: Stephanie | ||
| Line 5: | Line 8: | ||
=== Tammy's Notes === | === Tammy's Notes === | ||
This makes for a great appetizer, well on hot plate or small crock pot. | This makes for a great appetizer, keeps well on hot plate or small crock pot. | ||
=== Ingredients === | === Ingredients === | ||
Latest revision as of 14:35, 1 January 2022
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.