Friday, November 15, 2013

Porky Pine Meatballs

The week has been infinitely sunnier than the past few. It has been crispy. Some people may even call it frigid. It was around 22 degrees on our Tuesday morning run. My hair froze. 

I reached the end of my applesauce canning, which meant that this week was the week to deal with the kitchen. There is really no use to thoroughly cleaning the stove top while apple sauce juice is regularly bubbling over on to it. But, yesterday the cooked on and blackened gunk got a dusting of flour, and I realized I could ignore the situation no longer. Today I boiled a pot of water, dumped it in the sink with a generous amount of dish soap and let most of the junk soak off. Everything looks much better.

Meres has been calling LC her honey. I don't know where she got this from, but it is kind of cute.
sharing the ganache whisk
I got creative, like crafty creative, this week. Which rarely ever happens. I am organizing a Christmas Tea for the ladies of our church, and I made some pretty nice invitations. Not Pinterest worthy exactly, but they'll do.

I know we are all in the throws of planning for Thanksgiving-the feast, activities and decorations. My recipe today will not contribute to Thanksgiving in any way-except may be as a cause of thanks-for an easy meal.

This recipe is one I owe to my mother. We ate Porky Pine Meatballs often growing up. With mashed potatoes and corn. It just goes together. Comfort food personified.

But I never understood why they were called porky pine meatballs, until I made them myself, with basmati rice. The basmati rice does this awesome thing in that it cooks and pokes out like porky pine needles. See....

So, that is the key to having porky pine look alike meatballs. Use basmati rice.

Porky Pine Meatballs
1 beaten egg
1 10-3/4 ounce can tomato soup
1/4 cup basmati rice
1/2 small onion, chopped fine
1 pound lean ground beef
1t worcestershire sauce
1/2 t oregano
salt and pepper

Combine egg, 1/4 cup of soup, onion, uncooked rice, pepper, 1/4 t salt and meat. Mix well. Shape into 12-15 meatballs. Place in a greased 8x11 pan. Mix the remaining soup, worcestershire sauce, oregano, and 1/2 cup of water. Pour over the meatballs, coating the top of each one. Cover and bake at 375 degrees for one hour. 

uncooked but ready to go...
It's riffle hunting season. Watch out for the porky pines while hunting for your deer.