Well, we finally relocated to the Gulf Side of Florida in the sweet little town of Dunedin. We are nestled on a lovely little lake – Lake Sperry – and are just 5 short blocks to the Gulf of Mexico as well as less than a mile to beautiful downtown Dunedin. Life is good.
Most of the unpacking is done although the garage looks like Erika made a stop. Nevertheless today I am finally having my first “dinner party.” Now it’s not too exciting. The local kids and the youngest granddaughter will be here this afternoon for an early supper. After reflecting on all the moves and changes over the years, it got me thinking about all the old recipes I used to fix years ago when my three girls were young.
When I asked the youngest, who will be here for dinner today, if she’d like the old Porcupine Meatballs from years past, a smile blew across her face, and I knew it was the right thing to make to wrap our arms around the past while embracing this new beginning.
So Porcupine meatballs it is today, along with mashed potatoes and green beans. What could be more comforting as we settle into our new home? So here is that lovely blast from the past that I share with all my readers as well as with my family today.
This recipe is adapted from the very first cookbook I owned as a young married back in the early 70s – Dinner for Two – a Betty Crocker favorite. I’ve tweaked it slightly by using instant rice rather than long-cooking as it produces a more “porcupine like” look. I also switch the celery salt with celery seed to cut down the sodium and add an egg. The added salt is optional too if you are concerned with sodium as the Worcestershire adds 65mg of sodium per teaspoon. Although white rice is rarely our rice of choice these days, I’m sticking with the old standard, but will experiment with brown next time.
1 lb ground beef
1 cup instant white rice (I use Uncle Ben’s)
1 egg blended with ½ cup water
¼ cup finely chopped onion
½ – 1 tsp salt (optional)
1/2 tsp celery seed
1 tsp garlic salt
½ tsp Worcestershire
Dash of pepper
1 tbsp EVOO (extra virgin olive oil)
16 oz tomato sauce
1 cup water
1 – ½ tsp Worcestershire sauce
Mix beef, rice, milk, onion, egg mixture and seasonings. Form into 10 – 12 meatballs. Fry in EVOO, turning frequently, until light brown, but not crusty, on all sides. Mix sauce ingredients together. Pour over meatballs in same pan and cover, Simmer 45 minutes over low heat. Add a small amount of additional water if liquid cooks down too much. 4 servings.
Great with mashed potatoes and green beans, or skip the extra starch and substitute a salad.