Porcupine Meatballs in Broth
When guests have finished eating the meatballs, ladle out the broth, flavored with the cooked food.
INGREDIENTS | SERVES 4
- Sweet and Sour Sauce with Tomato Paste
- 8 fresh basil leaves
- 6 leaves romaine lettuce
- 1 pound ground beef
- ½ teaspoon celery salt
- 3 tablespoons onion, finely chopped
- ¼ cup cooked rice
- 2 tablespoons tomato paste
- Simple Beef Broth
- Sour Cream and Mustard Dip
Warm the Sweet and Sour Sauce over low heat.
Chop the fresh basil leaves. Wash and dry the romaine lettuce leaves. With your hands, mix together the ground beef, basil leaves, celery salt, onion, cooked rice, and tomato paste. Shape the ground beef mixture into 18 meatballs the size of golf balls.
Heat the broth on the stove or in the fondue pot. Make sure not to fill the pot more than ⅔ full. Keep the broth simmering throughout the meal.
Serve the meatballs on the romaine lettuce leaves. Skewer the meatballs so that the skewer comes out the other side of the meatball. Cook the meatball in the hot broth for 5 to 6 minutes until it is cooked through. Serve with the dipping sauces.
Here's a handy trick if you frequently use chicken broth in recipes. Pour the cooled broth into ice cube trays, freeze, and then place in individual zipper-lock bags. Each frozen cube holds approximately 1 ounce of broth.