PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
PORCUPINE MEATBALLS! Vintage Cookbook Review and Recipes
Today I'm reviewing Favorite Recipes of Ohio Meats, a cookbook from 1965. I'm also cookin' up some Porcupine Meatballs, a classic budget ground beef recipe.
- cast iron skillet I used:
CAMERA GEAR:
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PORCUPINE BALLS
2lb ground beef
1/2c long grain rice
1 egg
1/2c milk
1t salt
4c tomato juice
1/2t chili powder
1T minced onion
Preheat oven to 375. Mix beef, rice, egg, milk, and salt. Form into tablespoon-sized balls and brown in skillet. Place meatballs into a casserole dish. Combine tomato juice, chili powder, and salt and pour over meatballs. Bake for 1 hour.
TIMESTAMPS
0:00 Intro
0:08 Book Review - Favorite Recipes of Ohio Meats
6:24 Recipe - Porcupine Balls
10:37 Dottie Break
11:06 The Official Taste
12:59 Outro
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Some of my favorite kitchen tools:
OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
Victorinox Swiss Army 10-1/4 Serrated Bread Knife:
Lodge 12 Cast Iron Skillet:
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Porcupine Meatballs
An easy any delicious meatball that was great with mashed potatoes. Enjoy!
#susanssoutherncooking #porcupinemeatballrecipe
#groundbeefrecipe
Classic Porcupine Meatballs
1 ½ lbs. lean ground beef
⅔ cup raw long-grain white rice
½ cup water
¼ cup finely chopped onion
1 tsp. seasoned salt, or Cajun seasoning
¼ cup garlic powder
⅛ tsp. ground pepper
Sauce:
1-15oz. can tomato sauce or 2-8oz. cans
1 cup water
2 tsp. Worcestershire sauce
1. Gather the ingredients. Preheat the oven to 350°F.
2. In a large bowl, combine the ground beef with the rice, water, chopped onion, seasoned salt, garlic powder and pepper.
3. Shape the ground beef mixture into 1 ½ -inch balls. Use a tablespoon or small cookie scoop to help make them uniform in size. Place them in an ungreased 2-quart shallow baking dish.
4. Make the sauce by mixing together the tomato sauce, water, and Worcestershire sauce.
5. Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes.
6. Uncover and bake the meatballs 15-20 minutes longer, until bubbling and cooked through. Enjoy!
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Porcupine Meatballs
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1 can tomato soup
1-1/2 c. water
1 lb. hamburger
2 T. green bell pepper
2 T. onion
1/2 c. uncooked rice
1-1/2 t. salt
1/8 t. pepper
Add in soup and water to a pan. Bring to a boil.
In bowl, add the rest of the ingredients. Make into 12 meatballs. Add in to the soup. Medium low heat for one hour.
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GIE TRIENG CUISINE
1. CAO LAU THANH
ADDRESS: 26 Thai Phien street, Minh An district, Hoi An
CAO LÂU (HOI AN THICK NOODLES SOUP): Dip noodles and spring sprouse in boiled water and place in a bowl. Continue adding herbs, char siu pork, char siu sauce, cashew oil, sate and fried cao lau in the bowl.
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2. DUC NHAY 1 VILLAGE
APPETIZER: Bamboo sticky rice, basil salt & steamed bamboo shoot.
GRILLED PORCUPINE: Marinate the meat with lemongrass, ginger, chillies, pepper, honey and cooking oil. Grill it for 30 mins. Chop up and place on a plate with herbs.
PORCUPINE INTESTINE SOUP (PỊA): Boil the intestine and then cut it into small pieces. Add ginger and the mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding vegetables (including herbs, basil, coriander and cilantro) and cook until it's done.
FAKE DOG MEAT: Chop up the porcupine meat-bone and place in a pot. Add lemongrass, ginger, salt, shrimp paste, seasonings, honey and fermented rice in the pot. Stir it well for 20 minutes and then add herbs.
PORCUPINE SALAD: Steam the porcupine with lemongrass, ginger and chillies. Chop the meat up and place in a bowl. Add a mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding MSG, herbs, stir-fried smash rice, and lime. Mix everything up and serve.
RƯỢU CẦN (STRAW WINE): Use purple sticky rice seeds that have been raised for 8 months. Cook on firewood and then add in a clay pot to begin the 1-week fermentation process. Pour water in the pot of fermented sticky rice.
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Have you ever had these? Porcupine Meatballs recipe from Fab Everyday
Porcupine meatballs are as fun as they are delicious. They are made with rice that pokes out of the meatballs like porcupine quills after they are baked! This recipe is a family favorite, adapted from my mother's classic porcupine meatballs recipe. These meatballs are really easy to make and bake in a simple tomato sauce.
???? Get the recipe on Fab Everyday:
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