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| Porcupine
Meatballs in BBQ sauce |
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Information provided by
House Foods America Corporation
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Ingredient |
Sauce:
- 1 can (15 oz.) tomato sauce
- 1/2 cup barbeque sauce
Meatballs:
- 1/2 package House Premium firm tofu,drained
- 8 ounces ground turkey
- 3 tablespoons Italian or seasoned
breadcrumbs
- 1/4 cup sauce (above recipe)
- 1 egg beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon dried onion
- 1/2 cup uncooked long-grain rice
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Makes 24 Meatballs
- Pour tomato sauce, barbeque sauce and brown sugar
into a 10-inch nonstick skillet. Stir to blend;
set aside.
- Place tofu between several layers of paper towels.
Press hard to squeeze out moisture. Set in a strainer
over a bowl to drain further. Meanwhile, place ground
turkey, breadcrumbs, 1/4 cup prepared sauce, egg,
Worcestershire sauce, salt, dried onion and rice
into a medium bowl.
- Pres tofu one final time to blot moisture. Break
up tofu with a fork; add into meat mixture. Blend
together until well mixed.
- Form meat mixture into a 1-inch balls and place
into a skillet with sauce. Spoon some sauce over
meatballs. Cook over medium heat until sauce starts
to bubble. Cover, reduce heat to low. Cook 20 minutes.
Remove cover and allow sauce to simmer on additional
5 minutes or until sauce thickens slightly.
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