Porcupine Meatballs

Melinda's Porcupine Meatballs  Recipe

1 pound ground beef
1 cup uncooked white rice
1/3 cup chopped onion
4 cloves of garlic minced

1 teaspoon salt
1 teaspoon ground black pepper

1 (15 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1 cup chicken broth (more as needed)

1. Mix the ground beef, rice, 1/2 cup chicken broth, onion, salt, garlic, and black pepper in a bowl. Roll the mixture into meatballs.

2.Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup chicken broth, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more broth if the sauce becomes too dry.

homemade mac and cheese with mozzarella

Ingredients:

Servings:
4

3 cups cooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaf
Directions:

1
Cook and drain macaroni as directed on package.
2
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
4
Serve with additional basil leaves if desired.



Read more: http://www.food.com/recipe/mozzarella-macaroni-and-cheese-491146?oc=linkback