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PORCUPINE MEATBALL PREPARATION AND REVIEW BY JIM BAUDO |
 BREAK
3 TO 4 EGGS INTO A MIXING BOWEL, ADD 1/2 CUP OF FINE CHOPPED ONIONS, 1/4
CUP OF OATMEAL, 1/4 CUP OF RICE, ADD 1 TEASPOON OF McCORMICK
GRILL MATES MONTREAL STEAK SEASONING. MIX IN A LB.
TO 1 1/2 LBS. OF HAMBURGER.
FORM INTO VARIES SIZE MEATBALLS AND ROLL EACH MEATBALL ON A BEAD OF RICE TO GIVE IT ADDITIONAL PORCUPINE LOOK. |
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 TO
COOK ON STOVE: USE LARGE FRY OR SAUCE PAN, PLACE MEATBALLS IN PAN, ADD
TOMATO JUICE COVERING THE MEATBALLS. COVER
PAN, AND COOK ON MEDIUM HEAT FOR ABOUT 45
MINUTES. ADD MORE TOMATO JUICE AS IT IS ABSORBED INTO THE RICE. I
USUALLY USE UP A 48 OUNCE CAN OF TOMATO JUICE. |
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| THE RIGHT HAND PICTURE SHOWS HOW THE RICE ABSORBS THE JUICE AND SWELLS UP. YOU CAN ALSO COOK IN THE OVEN IF YOU LIKE, OR MICROWAVE IN A MICROWAVABLE DISH. |
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| THE ONIONS AND THE McCORMICK GRILL MATES MONTREAL STEAK SEASONING WILL MAKE YOUR KITCHEN SMELL LIKE ONE OF THE FINEST RESTAURANTS IN THE CITY. |
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HE COULD NOT EVEN WAIT TO GET HIS COAT OFF. |
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SERVING SUGGESTIONS |
 SERVE
THE MEATBALLS HOW EVER YOU LIKE THEM.
ONE OF MY FAVORITES IS SLICED MEATBALLS ON ROTELLA'S ITALIAN BREAD. AL, THE CONNOISSEUR OF MAGNOLIA, IA. SAYS HE LIKE HIS ON A HOGUE BUN FROM SUPER SAVER GROCERY. RON, MY PRODUCT FIELD TESTER, SAYS HE PREFERS THEM STRAIGHT OFF THE STOVE ON THE END OF A FORK. |
| MOST ALL PHOTOS WITH HP CAMERA, BY JIM BAUDO. EMAIL YOUR COMMENTS, OR YOUR REVIEW TO JIMBAUDO@YAHOO.COM |
