Friday, March 12, 2010

Porcupine Meatballs and Sour Cream Mashed Potatoes

Tonight we made an old family favorite Porcupine Meatballs ,  I paired them with some yummy potatoes I found at the sisters cafe  .
We have always like these, it is a nice change from traditional meatloaf.

Porcupine Meatballs (Printable Version)
  • 1/2 cup uncooked long grain rice
  • 1/2 cup water
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • In a bowl, combine the first seven ingredients. Add beef and mix
  • well. shape into 1-1/2-in. balls. In a large skillet, brown
  • meatballs in oil; drain. Combine tomato sauce, water, brown sugar
  • and Worcestershire sauce; pour over meatballs. Reduce heat; cover
  • and simmer for 1 hour. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Sour Cream Mashed Potatoes (Printable Version)

3 lbs. potatoes, peeled and quartered
1/4 lb. butter
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt
1/2 tsp. ground pepper*

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender.  Meanwhile heat the butter and milk in small sauce pan (or in microwave).  Drain potatoes.  While still hot, place the potatoes in a big bowl.  Slowly add the milk and butter mixture, sour cream, salt, and pepper.  Mix until the potatoes are mashed but not completely smooth.

1 comment:

kelly said...

these are an old favorite of ours but i had always used tomato soup on top but now have to keep looking for gluten free tomato soup, i can use this recipe now. and i made your hamburger stew , i loved it!