So comes forth the discovery of this delicacy, Oven Porcupine Meatballs, which seems to have been cribbed directly from a long lost community recipe book published by a church parish in the 1950's. But why are we wasting our time analyzing it like it is some sort of Rosetta Stone to the culinary branch of anthropology? Food, after all, is for eating and enjoying, not merely probing, even if we must need to dissect it before we can eat it. Enjoy.
Oven Porcupine Meatballs
(from wikiHow: The How-to Manual That You Can Edit)
Should you find the recipe steps too labor intensive to follow, or if you would like to just watch some internet video for a while to prepare, the page includes that for you as well.
"Here's another old-fashioned recipe that is inexpensive and tasty to make. Lean ground beef, rice, tomato sauce and seasonings are used to create this homey meal. The white rice gives the meatballs a spiky appearance, hence the name!"
1 pound ground beef
1 cup uncooked white rice (regular rice)
1/2 cup water
1/3 cup onion, chopped
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
15 ounces tomato sauce, 1 large can
1 can beef broth
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F.
Mix meat, rice, 1/2 cup water, the onion, salt, garlic powder and pepper.
Shape mixture by rounded tablespoonfuls into balls.
Place meatballs into 8 x 8" baking dish.
Stir together remaining ingredients; pour over meatballs.
Cover. Bake 45 minutes.
Uncover and bake 15 minutes
Things You'll Need
Measuring cups and spoons
8 x 8-inch baking dish