Porcupine Meatballs

Me: “Whitaker, we need to look for 3 porcupines for dinner tonight!” 

W: (His Face) “Wait, What?”

Me: “We are having Porcupine Meatballs for dinner.  I need to find 3 porcupines on our walk to use for dinner.”

W: (His Face, Again!) “Mom, I don’t think that’s a very good idea.”

Ok, you don’t use real PORCUPINES but these fun meatballs studded with rice will remind you of little porcupine quills.  Our weather in Atlanta has been a bit rainy and gloomy.  These little meatballs add a little fun to dinner.  

At dinner, it gave us a great time discussing the creativity of God.  I mean look at a porcupine.  How cool!

Keep Singing and Dancing,
Amanda

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Porcupine Meatballs

1 1/2 lb. ground beef

3/4 c. uncooked long grain white rice

1/2 c. whole milk

1/2 yellow onion, finely chopped

2 T finely chopped parsley, plus more for garnish 

2 t Worcestershire sauce, divided 

1/2 t garlic powder 

⅛ t cayenne pepper 

Kosher salt 

2 T extra-virgin olive oil 

1 (28-oz.) can whole peeled tomatoes, pureed 

Freshly ground black pepper

Grated parmesan cheese

Preheat the oven to 350°. In a large bowl, combine ground beef, rice, milk, onion, parsley, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and 1 teaspoon salt. Shape beef mixture into 1 ½” meatballs.

In a large skillet over medium heat, heat oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.

In a 9”-x13” baking dish, whisk together pureed tomatoes and remaining teaspoon Worcestershire. Season with salt and pepper. Add meatballs to the baking dish and cover with foil. 

Bake until rice is tender, about 40 minutes. Remove foil and bake until sauce is thickened and meatballs are cooked through, about 15 minutes more. *Be sure to cook rice until tender or your family will experience a porcupine situation in their mouths.*

Sprinkle with more parsley and parmesan before serving.

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Taco Grilled Cheese

I have a couple of food obsessions.  A warm grilled cheese sandwich can change my day.  Lately I have been exploring tasty grilled cheese creations.  This is a new one that I would add to my grilled cheese flight.  Basically if a taco and a grilled cheese had a little foodie baby, it would be a Taco Grilled Cheese.  This lovely creation was a huge hit in this house.  William stated, “Mom, I need you to write down this recipe so that I can make it for my kids one day.”  Well, Buddy, you are 6 but here you go!  Love, Mommy

Taco Grilled Cheese

1 lb. ground beef
1 package taco seasoning mix
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices wheat bread

In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.
Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.
(Makes 4 Yummy Grilled Cheese Sandwiches)