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| Porky Pines with Garlic Peas |
Growing up my mom would make Porky Pines. What is a Porky Pine? Porky Pines are a meatball with rice cooked inside and served with pasta sauce over the top.
My siblings and I always gobbled these down; there were never any leftovers. Mom served them with steamed green peas, and salad. This time, I used the garlic butter I made the other day to season the peas, and it made a nice change.
The first time I made Porky Pines, it was Halloween. There was a huge uproar from my husband, when he saw them cooking in the pot. He asked to me why are there maggots in the meat. I about died of horror! I had just bought the meat from the commissary and knew it was fresh. I bolted into the kitchen, then almost fell over with laughter, when I realized what he was looking at.
My picky husband was not too happy about the idea of trying these. However, with coaxing from the kids (who were six and four years old), he tried them. The poor man, remined me of Dr. Suess's Green Eggs and Ham story. His first bite went down with a gulp and ended with a smile. While they are not his most favorite food to eat, he does enjoy them every so often.
Yes, I have changed the recipe by adding more spices. I hope my siblings will find the change for the better and like them. I have added Garam Marsla, which gives a slight smokey under tone. Also mint gives it a bit of fresh taste, without being minty.
2 lbs of ground beef, lean
1 cup of uncooked whole grain rice (we use white, brown is acceptable)
1 carrot finely grated, or you can mince (the idea is for the kids (or my dad) not see the carrots)
1 egg, beaten
1 Tablespoon of Worcestershire Sauce
1 teaspoon ground pepper
1 teaspoon garlic
1 teaspoon garam marsla
24 oz Jar of Prego, Heart Smart, Traditional Spaghetti Sauce
*The secret ingredient is 1/2 teaspoon of fresh mint, minced*
Directions:
In large bowl, combine beef, carrots, egg, pepper, garlic and Worcestershire Sauce with your hands making sure all ingredients are well combined.
Using about a 1 cup portion, form mixture into balls and place in a skillet. Once all mixture is formed into balls, add enough water to cover ¾ ways up the meatball. Cover and cook on stovetop at medium high heat until majority of water has cooked out.
Turn down heat to low, pour Prego sauce over meatballs, heat until warm then serve.
This recipe is easy to half if there are just three or less people. If there are leftovers, make a Porky Pine sub for lunch the next day.
