Today we spent the day finishing our do-do lists. We are THIS close to opening our processing plant! (Check us out: www.thefattedcalfllc.com)
I had the privilege to come inside before everyone else and I washed my hands about five times before giving up and deciding they will never look clean again. I guess I need to start wearing gloves when we work. (Or, just use this as an excuse to go get a manicure...)
Tonight’s ground beef meal has a couple of different names. Some call them porcupine balls, but my brother looked at them and said it looked like maggot meat. The rice inside might have resembled fly larvae... he wasn’t completely wrong. I think we will stick with the original name.
Makes about 16 medium sized meatballs
INGREDIENTS 2 lbs. ground beef
1/2 C. White rice
1/2 tbsp. Montreal steak seasoning
1/2 tbsp. onion flakes
1/2 tsp. paprika
1/2 tbsp. Worcestershire sauce 1 tbsp. Minced garlic
1 tsp. beef bullion powder
3 tbsp. Yellow mustard
3 tsp strawberry jelly (I do generous teaspoons.)
1 C. Head country barbecue sauce
Preheat your oven to 350 degrees.
In a large bowl, combine your ground beef, rice, eggs, steak seasoning, onion flakes, paprika, Worcestershire sauce and mixed garlic.
It’s easiest to mix this up with your hands. They will get gross, but it’s truly the best way to get everything incorporated. You will be getting your hands dirty to roll out the balls any way.
Roll out your balls and place in a baking dish. I made mine medium sized and I got 16 balls out of my 2 lb. package.
Set your meat aside and make your sauce.
You could always just pour barbecue sauce over your meatballs, and it would be yummy. No judging here. I like to be a little extra though, and I like mine to taste more unique.
In a medium mixing bowl, combine your bullion, mustard, jelly & barbecue sauce. I use a fork to whisk it really well and to make sure there aren’t any big chunks of jelly remaining.
Pour your sauce evenly over the meatballs and cover your dish with foil. This will keep in some of the moisture and make sure the rice gets thoroughly cooked.
Place in your 350 degree oven and bake for about 30 minutes.
Remove the foil, and cook uncovered for another 15 minutes.
Let your meatballs cool for a few minutes and enjoy. I made quinoa and fried sweet potatoes as my sides.