Cooking and Baking

Twist on a German Classic (porcupine meatballs)

Try out this family favorite recipe with my twist!!! For all taste buds to enjoy.. Let me know what you think i need feed back. Should I put this recipe in my cook book i am writing? you can blog back or face book me @ http://www.facebook.com/home.php for your opinions and more...

Hannah Rose Creation.

About This Recipe

Yield:4
Active time:5min
Total time:30-45min
Special equipment:large mixing bowl, 1 pan,1 pot, ice cream scoop or spoon, drainer, Mixer, tongs (optional) anything to turn the meatballs

Ingredients

The Meatballs
1/2pound Ground beef (your choice of grade)
1/4cup of rice (brown if you want to be healthier)
1 1/2cloves of garlic (finally diced)
1/2white onion finally diced (for more flavor use purple)
1 can of mushroom soup w/same can fill up with your choice of milk
Seasonings and spices
Salt (to your likings)
Pepper (to your likings)
Dried Pepper Flakes (to your likings) Hot spice be cautious remember you can always add not take away..
Mashed Garlic Potatoes
6 large potatoes (recommend Yukon gold)
1/4stick soften butter
1 1/2cloves of garlic (minced or finally chopped)
Milk (texture to your likings) I would recommend 1/2cup to 1cup milk
1/4cup sour cream (really makes a difference)
Shred about 1cup sharp Cheddar and 1cup Parmesan
salt, and pepper (to your likings)


Procedures

Set stove top burner to Medium (Allowing cooking pan to heat up) Thaw the meat (If frozen take out about 6 hours before cooking time to assure an easy product to work with) when the meat is fully thawed put in large mixing bowl. Add 1/4cups of rice, 1 1/2 cloves of garlic, 1/2cups white onion, fallowed by salt, pepper, dried pepper flakes, (season to your liking) then mix all items up with hand and or large spoon (your hand is ideal for this because your hand will distribute everything evenly). With a ice cream scooper or spoon form the meatballs (This recipe makes about 15 to 20) Make sure pan is hot by putting hand over pan at a comfortable distance then put all meatballs in pan (try to make them not touch each other, but its fine if they are) rotate sporadically looking for dark brown almost burnt looking the trick to get a rich and creamy sauce texture and flavor is to brown the meat. So the darker the meat the more flavorful the sauce. While meatballs are cooking start your potatoes, first wash all excess dirt off potatoes, cut all six potatoes up in cubes (peeling is optional Yukon gold potatoes skin is very thin). Set burner to medium-high put potatoes in pot fill pot up with water until covering the potatoes, (allow to boil until you can stick a fork into the cooked potatoes)When finished drain the potatoes, transfer to mixer. To that add 1/4stick butter,1/2-1cup Milk (depending on how creamy you like it), 1 1/2 cloves of minced garlic, 1/4cup of sour cream (optional), 1cup cheddar, and 1cup Parmesan cheese turn on mixer (low at first to avoid a mess). Then progress to medium speed when potatoes have no lumps (do last minute spice tasting make sure you have enough to blan more salt to salty more pepper, its all a balance) When potatoes are to your liking set aside to cool. When meatballs are cooked (check by cutting one in half if not all the same size preferable choose a larger one to check). Poor the whole can of Mushroom soup into the pan (Meatballs still in pan), then with same can fill up with milk (your choice) poor into pan, stir that around (assuring everything mixes together) ounce sauce comes to a boil set stove on warm allow to cool for 5min.

Side dish recommendation: Corn is the best things to pair with this dish...

The Presentation recommendation: The best way to serve is by putting Garlic Mashed Potatoes in middle and make a dent in middle with spoon. Then with a serving spoon put porcupine meatballs on top fallowed by some of the gravy, believe me your family, guest, whoever it is that you are so graciously cooking for will be amazed...

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: