This is on the menu today, the meatballs are easy and take about an hour and fifteen minutes. The pie is pretty easy, too and is a nice taste of sunshine in gloomy winter. The picture is the pie cooling on my kitchen table.

If you plan to have both of these, do the pie first. It takes a while, not so much to make, but the crust has to cool and then the filling…

Porcupine meatballs:

In a good sized bowl, mix together

1 lb hamburger (80 % lean)

1/2 cup chopped onion

1 chopped clove garlic

2 tsp Italian seasoning

1 tsp salt

1/2 cup rice (Slow cook or instant, it doesn’t matter)

2 eggs

Knead with your hands until it is all blended  nicely

In a good sized pot over medium heat, one jar of your favorite spaghetti sauce (I have homemade from last summer, but whatever you like is fine)

form meat into balls a bit smaller than a golf ball and place in pan with sauce. put a lid on it and let it simmer for about an hour.

I usually get 16 to 20 meatballs and figure 4 per serving. 

Like everything else, you can vary the seasonings in this to make it ‘your own’, that suits your family. Serve with a vegie and /or salad and you are good to go.

Now for dessert – upside down lemon merengue. (I love lemon pie, but it is not a huge favorite, so I don’t fix it often)

First you need to know DO NOT USE PLASTIC bowl! Second you have to separate eggs. You will need the whites in one bowl and the yolks in a small bowl for the filling.

Meringue crust: 

2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup sugar
  1. In a large bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla; beat in sugar until very stiff and glossy. Spread mixture into a 9-inch pie plate to form a shell.
  2. Bake at 300°F (150°C) for 50 minutes. Turn oven off without opening oven door and leave crust in for 1 hour. Cool before filling.

Makes one 9-inch pie crust.

For the filling:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced or about 1/3 cup lemon juice  (that is about 6 TBSP+1 tsp, in case you do not have a 1/3 cup measure)

2 tablespoons butter

2 egg yolks, beaten

Mix sugar flour cornstarch and salt in a saucepan, gradually add water and cook stirring constantly over medium heat, until it boils.

Carefully pour some of the hot mixture into the beaten egg yolks, stirring rapidly. then pour that back into your saucepan, and add the butter and lemon juice. cook for ONE minute.

Pour this into your cooled merengue crust and let it cool.

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