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Wednesday, September 26, 2012

W4DW- Porcupine Meatballs

What's for dinner this Wednesday?  Porcupine Meatballs
 This recipe was selected for multiple reasons:

1. My cousin came to visit from Idaho.  She came for Sunday dinner and I wanted to have something special, because we don’t get to see each other that often anymore.  She has a wheat allergy and I wanted to make an entire meal that she could eat- Even though her husband and mine wanted wheat bread.  

2. I found out last week thanks to Janice Person that September is Rice Month.  I almost missed it and didn’t even know it.

3. I wanted a place to link all the good links that I read about rice after last week’s Consumer Report about the arsenic levels in rice.

4. The National Beef Ambassador Competition is being held in California this weekend.  Way back in 1991, I competed in this competition (I place 3rd).  The competition has changed over the years and so has the responsibilities of the top 5.  The kids competing in this competition know more about nutrition and using beef in a healthy diet than most adults I know (and maybe some nutritionists).  My recipe for the competition was Italian Beef RollThis recipe was in the cookbook compiled from those of us competing back in 1991.  I hope you enjoy it!

Porcupine Meatballs

1 pound lean ground beef                                                             1 egg white
½ cup uncooked brown rice                                                          ¼ teaspoon marjoram
3 tablespoons finely diced onion                                                   4 cups tomato juice
½ teaspoon salt                                                                               ½ teaspoon salt
½ teaspoon oregano                                                                        ½ teaspoon pepper

Mix first seven ingredients.  Shape into small balls and place in a 3 quart casserole dish.  In a separate bowl, add salt and pepper to tomato juice.  Slowly pour over meatballs.

Cover and bake one hour and 10 minutes at 350 degrees F or until rice is tender.  Serve over a bed of rice.
Serves 6-8.  235 calories per serving.
-A Kansas Farm Mom

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