This southwest version of Porcupine Balls is a favorite in our family. Of course, just the moniker renders giggles from the teenager, and even more so when I ask him how big he thought the porcupine must have been. The unappetizing thought is forgotten with one bite of these yummy fellows, which are shaped by hand from ground chuck, rice, jalapenos, eggs, and spices and then baked in the oven.
After removal from the oven, the balls are drained and placed in a simple sauce of tomatoes, beer, spices and flour, which simmers for another thirty minutes on the stove. Served with a salad and chunks of warm garlic parmesan bread to mop the sauce, the meal was a hit with the teen, and the rest of the family as well.
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