Porcupine Meatballs-- West Virginia Style
The recipes were similar but, in West Virginia, our PMBs aren't supposed to taste like the ones you serve with spaghetti. Unless you want them to!
Hey, it's your kitchen. Make them anyway YOU want! I insist. =^..^=
1 1/2 lbground beef (or ground turkey)
3/4 cinstant rice (uncooked)
1/2small onion, chopped
1 clovegarlic, minced
28-29 ozcan of tomato sauce or diced tomatoes
sprinklegarlic salt, optional
SERVE OVER MASHED POTATOES
How to Make Porcupine Meatballs-- West Virginia Style
- Before starting, mist a large oven-proof bowl with cooking spray. (Yes, you will be baking the meatballs right in the bowl you mix them in.) Preheat oven to 350 degrees F.
- If you're like me and use cheaper meats, form the meatballs and drop them into a hot skillet. The idea is to get some of the fat out of the meat before you bake them.
- Just shake the skillet around, turning the meatballs over until most of the sides are lightly browned. (They won't be cooked in the middle, but at least some of the fat is rendered.) This step should take around 10 minutes, or less, if you get tired of fooling with them. Spoon the browned meatballs back into the prepared bowl.
- Remove the aluminum foil (or lid) and bake an addition 15 minutes, if the meatballs were browned before baking, or 20-25 minutes, if the meatballs were raw.
OK, I admit that I remove a "sacrificial meatball" and chop it in half to see if it's done. If it is, I eat it. If not, it goes back into the bowl & the oven. Waste not, want not...