Kitchen Things (Skyhorse Publishing, 2013), by master photographer and respected novelist Richard Snodgrass, celebrates well-loved objects and recipes and showcases them in an unexpected way — a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself. The following Porcupines Meatballs Recipe is from page 70.
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“These are fun,” Chub says. “It’s your ground beef and you mix it up with all the other ingredients, and you include some uncooked rice in there. Then you shape the mixture into balls, and when you cook them the rice sticks out like quills. They’re great for kids. You’d probably like them too.”
3/4 lb. ground beef
1 T. minced onion
2 t. baking powder
1/2 c. milk
1/2 t. pepper
1 t. salt
1/3 c. uncooked rice
1 can tomato soup
1 t. dry mustard
Combine all ingredients except soup. Form into 8 balls. Place in small roaster or casserole. Pour soup over balls and bake uncovered 35 minutes at 400°. Cover. Bake 35 minutes longer.
Reprinted with permission from Kitchen Things: An Album of Vintage Utensils and Farm-Kitchen Recipes by Richard Snodgrass and published by Skyhorse Publishing, 2013. Buy this book from our store: Kitchen Things.
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