This was a dish my dad grew up with and my mom used to make for him/us as well.
I feel like there might be some easy things I could do to upgrade this dish, like maybe using a beef/pork/othermeat combo. I'm wondering if it would be plausible to get some color on the meatballs first before cooking them in the sauce. Do you think they could be sauteed first?
What else would you do if you were trying to make a leveled up porcupine meatballs?
Here's an example of a recipe. My mom would cook them on the stovetop (video is baked) and serve in a bowl, like a soup with saltines. Dad likes to butter his saltines.
[link] [comments]
from AskCulinary https://ift.tt/Kk59hbl
Comments
Post a Comment