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Monthly Archives: December 2013

Porcupine Meatballs (no road kill was used in this recipe…)

I had tasted this recipe on Sunday at a friends house and usually I bring my own food but I had been eating mine the last few days so I was open to something different. When I ask my friends “what’s all in it” usually a few key ingredients get missed and I end up hurting.
I think I asked my friend 2-3 times before eating it to be sure the story was straight. So I gave one a try. They were sooo good! So I asked again so I can copy down the recipe and when she said tomato soup instead of sauce my eyes got real big! Uh oh! But she just miss spoke and it was really sauce. (I’m sure not all ingredients used were completely GF cuz I did notice some stomach cramping, but I lived).
After asking the last (probably 6th time by now) what all was in it, she finally found the recipe card and I snapped a few pics. Yea!
So here’s the recipe. It’s pretty easy. Probably 45 minutes from start to finish. Or an hour if you include cleanup.
I’m all for quick and easy! Even though my back feels like I was standing in the kitchen for 2 hours…makes it hard for me to enjoy cooking with my defects!
For some reason I enjoy baking more than cooking, maybe less chopping? But I barely bake anymore because I’ve been avoiding sugar.
Which do you prefer? Cooking or baking? Is it possible to like to both? Let me know in the comments which you prefer more? That way I can also add more of those recipes to my page. 😉
Enjoy!

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Porcupine Meatballs
• 1/2 Cup Jasmine Rice
• 1/2 Cup water
• 1/3 Cup diced onions
• 1/4 tsp celery seed
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/8 tsp GF garlic powder (or a few cloves fresh pressed garlic).
Side note: I’m thinking this recipe needs an herb, but can’t decide which to use. Parsley? Rosemary? Basil? Any of them would deepen the flavor for sure. About 1/2 tsp.
Also refrigerating over night would really enhance the flavor of these little porcupine balls.

—————-
• 1 Pound Lean Ground Beef
—————-
For Sauce:
• 1 (15 oz) can GF tomato sauce
• 1 cup water
• 2 TBS brown sugar
• 2 tsp Worcestershire Sauce (Lea & Perrins brand is Gluten Free).

The Steps:
1) Preheat oven to 400°F

2) Mix the first 7 ingredients together and let sit for 5-10 minutes to let the rice soak up some water or the rice will be crunchy when it’s finished.

3) Then add to the above mixture:
1 pound lean ground beef (preferably grass fed).
Mix together with hands until all incorporated. Roll into 1-1/2″ balls.

4) Heat 2 TBS coconut oil in a large skillet on medium heat and drop 1-1/2″ round meatballs in heated oil until brown on all sides.

5) In separate bowl mix all the ingredients for the sauce together until incorporated.

6) Using a 9″x9″ or 9″x13″ pan (depending how big your meatballs turned out). Transfer all cooked meatballs into this dish and pour tomato sauce mixture over top.
Place in oven and bake for 30 minutes. Turning and basting with the tomato sauce after 15 minutes.

7) Remove from oven and check the center to be sure they are cooked all the way through. Then serve over rice, GF pasta, or whatever your heart desires.

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