April 29th, 2005
|shmack72||10:15 pm - as promised...|
Here is the photo recipe thing for... (and it's obviously image intensive...)
Porcupine meatballs are not, in fact, made of porcupine. They would be called 'cow meatballs' if the name referred to the meat, but instead the name refers to the appearance, how clever... Anyway, to start you'll need some ingredients:
One packet (excuse me, BOX) of beef flavoured Rice-a-Roni, one egg, and one pound of lean beef mince (ie hamburger).</b> You'll also be needing around 2 cups of water. (Cooking for lots of people? you can double this recipe with exactly double the ingredients apart from the water-- more on that later)
Put all the ingredients except for the bullion flavour packet from the Rice-a-Roni into a mixing bowl.
Set aside the bullion for later. Idealy, you should use a glass bowl when mixing raw meat and eggs but I'm lazy and used a plastic container because my mixing bowls were all dirty.
At this point, if you haven't already, remove your rings and wash your hands. It's going to get a little messy.
(all my rings safely in a little pile! yay!)
Yeah, you can probably use a spoon or a spatula or something, but I've found that using your hands ensures that you get the rice and egg really mixed well into the hamburger, as well as getting the hamburger into a nice sticky firm mass that it isn't in right out of the package. You'll have to get your hands dirty to form the meatballs anyway.
Now, form the meatballs. A generous pinch of meat that fits well in your semi-closed hand is about the right size, maybe just over an inch in diameter.
Now, you're ready to cook! Use a deep pan, I think this is a sauté pan but i'm not sure. It has a flat bottom, though a curved one wouldn't hurt. It has to be deeper than the height of the meatballs though.
I don't usually put the raw meatballs into a hot pan, (as I do the meatballs I put them into the cold pan and then when i've finished making them all i turn on the heat) which i would probably get yelled at for if I was a chef. But I'm not a chef, so NYAH! Anyway, brown the meatballs on a medium-high heat.
They don't need to be fully brown, just enough that the outside rice and vermicelli have done a little sautéing. (and yes, i'm using a metal spoon with a non-stick pan... so sue me... my plastic spoons are really annoyingly akward to use, i'm in the market for a smaller silicone spoon but i haven't found one yet) At this point, you can drain off the grease with a spoon, if there is any. If you forget (like I usually do) it's usually fine, because it's fairly easy to drain off as you're serving, as well.
Now, add the flavour packet:
and add the water, just so it almost covers the meatballs.
If you're making a double batch just follow this same rule. Don't worry about adding too much water, only about adding too little. The only thing more water can do is make it take longer to cook. Stir.
Now, turn down the heat and cover the pan, and let it simmer for about 8 minutes.
After the 8 minutes are up, simply stir and make sure the meatballs are turned- otherwise you'll get one side of them really juicy and flavourful and the other side tasting like, well... steamed beef!
Cover again and let simmer for another 8-10 minutes, but check it every 3 or so.(more stirring can't hurt, but don't leave the lid off for too long)
Once the liquid has reduced down and thickened, stir the meatballs a final time and serve!
Served with a couple steamed veggies, (or as a full 3-course meal) this feeds around four or five people. Served shmack-style, it only feeds 2, but very-much so. (plus, it gives us a hearty helping of red meat and white grains, so screw you new food pyramid!)
(this image brought to you by a very annoyed husband)
Oh, and I've made the important steps bolded, in case you don't want to read my babble :)
Current Mood: full
Awesome photo tutorial!
They look kind of funny in photo form, but then a lot of foods do. They sound very tasty though. :D
That's really cool! I might try that. Then I can just print off a couple of your photos for my scrapbook too. :D