As you may recall, I have some rogues in my family tree and I’m not sure that settling in Pennsylvania only long enough for the neighboring farmers to decide that their kids looked more like you than them and then hightailing it out to Michigan means your descendants (the ones who know they’re your descendants) get to make pronouncements about what constitutes Pennsylvania Dutch cooking.
But, of course, that doesn’t stop my dad.
And, as I may have mentioned before, he believes that adding brown sugar to anything makes it Pennsylvania Dutch.
Pennsylvania Dutch ham? Throw some brown sugar on that puppy.
Pennsylvania Dutch beef and noodles? Toss a little brown sugar in there.
Pennsylvania Dutch lasagna? Hey, just add brown sugar.
Pennsylvania Dutch fried rice? Well, you get the idea.
So, I’m about to set some “Pennsylvania Dutch” meatballs in the crock pot and I thought I’d share with you the recipe.
One package of meat (in our younger days, beef; in our healthier days, turkey*)
A good amount of black pepper
About half a row of crushed saltines
About a cup of diced onions
About a half a cup of brown sugar
Mash that all together and make roughly ping-pong sized balls. If you’re cooking in the oven, brown those fuckers in a little oil in the fry pan, and then deposit them in a 9×13 pan.
Cover in two cans of mushroom soup with a can of water or milk.
Cook at 350 for about 30 minutes or until the meatballs are cooked all the way through.
If you don’t fry them first, obviously, you’re going to have to cook them a little longer.
Anyway, I’m trying that in the crock pot today. We’ll see how it goes. And when I get home from work, I will make some rice in my rice cooker to have with the meatballs.
*Though, I’ve got to tell you, the turkey I got at the store contains 30% of the cholesterol you need in a day. Is other meat higher or is this fake turkey?