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Porcupine Meatballs

9/13/2013

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​I was lucky enough to grow up with a mom who was a fabulous cook.  Of course as a kid, I didn't always appreciate all of her culinary creations.  As an adult, I often wonder how in the world she managed to teach preschoolers all day AND come home and get hot meal on the table for us every night.  Simply amazing.  I struggle to get dinner on the table even on the days that I'm home all day!

One of the meals that I can remember really enjoying as a child was porcupine meatballs.  I used to loved those spiky little balls of meat.  I had completely forgotten about porcupine meatballs until I saw a recipe for them in my new Cook's Country magazine.  I was was really hoping that they would taste just like I remember them from my childhood.  Here goes nothing...
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Porcupine Meatballs
3/4 cup long grain white rice
2 Tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, mined
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 cups chicken broth
15 ounce can tomato sauce
2 Tablespoons cider vinegar
1 Tablespoon brown sugar
1 teaspoon thyme
1 bay leaf
2 slices hearty white bread (I used hamburger buns instead)
1/2 cup whole milk
12 ounces bratwurst, casings removed
12 ounces 90 percent lean ground beef
​Bring 4 cups of water and 1 teaspoon salt to a boil.  Add rice and return to a boil.  Simmer, covered for 8 minutes.  Drain rice through a strainer and rinse with cold water.
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​Heat oil in skillet.  Add onion and cook until lightly browned.
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Stir in garlic, paprika and red pepper flakes.  Cook 30 seconds.
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Stir in broth, tomato sauce, vinegar, sugar, thyme and bay leaf.  Season with salt and pepper.  Bring to a simmer.   
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​Heat oven to 350.  Mash together bread and milk. 
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Add bratwurst, beef, rice, 1 teaspoon pepper and 1/2 teaspoon salt.  
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Use an ice cream scoop to shape meat into balls.  Place them in a 9 x13 dish.
​Pour sauce over meatballs.
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Cover dish with foil and bake 1 hour.
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​Here's the verdict - they didn't exactly taste like I remember my mom's tasting.  They were a bit on the spicy side for my daughter - but still good.  I liked the sense of nostalgia that I felt when I at this dish from my childhood.  There were plenty of porcupine meatballs leftover so I tucked the leftovers away in the freezer for another day.

Ciao!
Click here for a printable version of this recipe
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