Vintage Recipe: Porcupine Meatballs & Green Beans with Cheese

Porcupine Meatballs

- 1 pound ground chuck

- 2 tablespoons finely chopped onion

- 2 tablespoons finely chopped green pepper

- 1 1/2 teaspoons salt

- 1/2 teaspoon pepper

- 1 egg

- 1/2 cup rice, uncooked

- 1 6-oz. can tomato sauce

- 1 1/2 cups water

- 1 tablespoon chili powder

- 1 tablespoon Worcestershire sauce

Combine meat with onion, salt, pepper, egg, and rice. Form into about 16 small balls. Brown in 2 tablespoons fat in a skillet over Medium Low heat. Cool, place on cookie sheet, or in shallow pan. Freeze. When frozen, package in plastic freezer bag or freezer container for storage. 

To Serve: Blend water, tomato sauce, chili powder, and Worcestershire sauce together in electric skillet or saucepan. Add frozen meatballs, cover and simmer 1 hour. Serve over hot noodles. Makes four servings. 

Variation: Meatballs in Sour Cream — Place 1 pint commercial sour cream, 1/4 teaspoon paprika, and 1 teaspoon salt in saucepan; heat to simmering, add frozen meatballs; cover and cook over Low heat 30 minutes. Stir occasionally. 

Green Beans with Cheese

Cook frozen green beans according to directions on package. Two or three minutes before servings, sprinkle 1/4 pound grated cheddar cheese over beans and toss lightly. 

Recipes taken from the 1954 edition of Food Freezing Facts, 

by Edison Electric Institute.