cooking for your boyfriend

Sunday, January 2, 2011

Nonna's Porcupine Balls in Tomato Sauce

Makes 24 2 in. football shaped balls
This recipe is from my Sicilian great grandmother, Nonna.

Tomato Sauce: (Simple but delicious)

  • 1 28 ounce can tomato sauce
  • dash of garlic and onion powder
  • 1 teaspoon unsalted butter
  • parsley or oregano to taste (I used both)
  • 1/2 teaspoon salt
Porcupine Balls
  • 1 lb ground meat (I did turkey)
  • 3/4 cup raw rice, washed (rinsed under cool water)
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs
  • 2 tablespoons oil
  • 1/4 cup grated parmesan cheese
  • parsley or oregano to taste (I used both)

1.  In a large bowl, mix together all the tomato sauce ingredients.  If the butter doesn't blend into the sauce, add it when you add the sauce to the porcupine balls.  Set aside.

2.  In a large bowl, mix all porcupine ball ingredients using a fork.  Using your hands, form into 2 inch football shaped balls.  Transfer to a cutting board or baking sheet.  In a large skillet, heat oil over medium-high heat.  Working in batches, fry balls in oil (about 2 minutes per side).  Try to sear around the whole ball.  Add tomato sauce.  Simmer for 45 minutes to an hour.

The final product, mmmmmm

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