Tuesday, April 29, 2014

Porcupine Meatballs

Grilling still seems a way off.  I'm not one of the brave souls that likes to wear a parka to grill outdoors.  Maybe wearing a parka is a slight exaggeration, the temperatures still do require a coat on most days.  It's been awhile since I made meatballs so now seemed a good time since I had all the ingredients at hand.

Porcupine Meatballs

1# extra lean ground beef
1/3 cup rice, cooked
1/4 cup ricotta cheese
1/4 small onion, minced
1 tbsp parsley
1 tsp sea salt
1/2 tsp freshly ground pepper

Place all the ingredients into a medium bowl.  Roll meatballs and place on a lightly greased baking sheet.  Bake for 20 minutes at 350°.  Serve on top of mashed potatoes with sauce (recipe below) or alone.

Sauce For Meatballs

2 tbsp butter
2 tbsp flour
2 cups beef stock
1 garlic clove, minced
1 carrot, shredded
1/2 cup Half and Half
Salt and freshly ground pepper to taste

Melt butter and stir in flour.  Cook for a minute over medium heat.  Gradually stir in beef stock.  Add in garlic and carrot and cook until sauce thickens.  Add in Half and Half and season to taste.  Serve over meatballs.