Porcupine Meatballs
What You Need:
1 lb. of lean ground beef
1 small onion, diced
1/4 cup chopped parsley
2 garlic cloves, crushed
1 egg
1/2 cup uncooked rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
salt and pepper to taste
2 Tbsp. Olive oil
1 can of tomato sauce
1 can of diced tomatoes
water or beef broth
1/2 cup cheddar cheese for garnishing
What To Do:
- In a large bowl, combine ground beef, onion, rice, egg, parsley, and all the spice. Mix well.
- Shape into medium-sized meatballs. Set aside.
- Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
- In a baking pan, place the browned meatballs and cover with diced tomatoes, tomatoes sauce and 1/2 cup water or beef broth.
- Bake in a 350 degrees preheated oven for 55 minutes until meatballs are tender and sauce is reduced.
- In the last 10 min, sprinkle with the cheddar cheese and return to oven until cheese is melted.
What You Need:
4 big russet potatoes
4 garlic cloves, crushed
3/4 cup heavy cream, or half and half
1/4 Parmesan cheese
1 Tsp salt
What To Do:
- Peel and dice potatoes (all same size so it cooks evenly). Place in a large saucepan, add salt, and cover with water. Bring to a boil and cook the potatoes for about 25 min or until they fall apart when poked with a fork.
- Heat the heavy cream and the garlic in a medium saucepan until simmering. Remove from heat and set aside.
- Remove the potatoes from heat and drain off the water. Mash well and add the garlic and cream mixture and Parmesan cheese. Stir well to combine.
- Let stand for 5 minutes so that mixture thickens and then serve.
Enjoy!
