Porcupine Meatballs in Broth

When guests have finished eating the meatballs, ladle out the broth, flavored with the cooked food.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 lb. ground beef
  • 8 fresh basil leaves, chopped
  • ½ tsp. celery salt
  • 3 Tbsp. onion, finely chopped
  • ¼ cup cooked rice
  • 4 Tbsp. tomato paste, divided
  • 1 cup sweet and sour sauce
  • 4 cups beef broth


  • Set oven to 400 degrees. Grease a rimmed baking sheet with nonstick cooking spray.
  • In a large bowl, using your hands, mix together the ground beef, basil leaves, celery salt, onion, cooked rice, and 2 tablespoons of the tomato paste. Shape the ground beef mixture into 18 meatballs. Cover and refrigerate.
  • Meanwhile, in a small saucepan mix the sweet and sour sauce with the remaining tomato paste. Bring to a simmer over medium heat. Set aside.
  • Pour broth into a fondue pot, no more than ⅔ full. Heat broth to 375 degrees; maintaining a simmer throughout the meal. Using a fondue fork, dip meatballs into hot broth for 5–6 minutes, or until cooked through. Remove from the broth and dip in the sweet and sour before serving.