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
- 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.