(Picture courtesy of jessicafm at flickr.com.)
*No porcupines were harmed in the making of this post.*
While a lot of you immediately made the association with meatballs, I do occasionally encounter some one who got all the way through childhood without being served this dish. I was given it by a sister-in-law, and my kids were really fond of it, so this is one thing I think of when I grab up some ground meat.
This is so standard in my kitchen, I don’t use a recipe, but here’s one I looked up for you.
Original recipe makes 4 servings; Ingredients
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1/2 cup water
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water, or more as needed
- 2 teaspoons Worcestershire sauce
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Some veggies can be thrown into this dish, and it’s a complete meal. I had fresh chard from the garden with mine, yesterday.
While the recipe specifies beef, I do not see a difference between that and any other ground meat you may have on hand. Turkey is a lovely and lower cholesterol meat, and may be your preference.
I also use V-8 juice, even the spicy variety, and a splash of hot sauce or salsa if the mood strikes me.
(Picture courtesy of gander 178 at flickr.com.)