In the Kitchen With Genni Link

These recipes were contributed by Genni Link, a Granbury resident, and originally appeared in the GranburyNOW August 2016 issue.

Sour Meatballs

  • 1 lb. ground beef
  • 1/2 cup onion, finely chopped (optional)
  • 1/2 cup breadcrumbs or crushed saltine crackers
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 eggs (separate 1 egg and reserve yolk for later)
  • 2 1/2 cups water
  • 1/2 cup vinegar
  • 2 bay leaves
  1. Mix first 5 ingredients with 1 egg plus 1 egg white and form into 1 1/2-inch to 2-inch meatballs.
  2. Pour water, vinegar and bay leaves into a large skillet, bring to a boil and add meatballs. (Meat needs to be about 3/4 covered with water.)
  3. Boil 20 minutes. Remove meatballs; place on a deep platter.  
  4. Make a gravy thickening (water and cornstarch or flour) and pour slowly into liquid, stirring constantly.
  5. Cook to a desired thickness. Remove from heat and stir in slightly beaten egg yolk.
  6. Pour sauce over meatballs. Serve with mashed potatoes.


Porcupine Balls

  • 1 lb. ground beef
  • 1/2 cup uncooked white rice
  • 1/2 cup water
  • 1/2 cup onion, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 to 1/2 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1 15-oz. can tomato sauce and 1 cup water (or 3 cups tomato juice)
  1. Mix all ingredients except the tomato sauce or juice; form into 1- to 1-1/2-inch meatballs. Place in a large frying pan.
  2. Mix tomato sauce and water or tomato juice. Pour over meatballs and cook over medium heat about 30-40 minutes. Add water during cooking, if necessary. 


Pepper Nuts 

Old German recipe.

  • 2 cups dark syrup (Karo or similar)
  • 2 cups sugar
  • 2 cups lard (I use half shortening, half butter.)
  • 1 cup strong black coffee (liquid, not the grounds)
  • 1/2 Tbsp. nutmeg
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 Tbsp. black pepper
  • 1/2 Tbsp. ginger
  • 1/2 Tbsp. cloves 
  • Flour, as needed
  1. Mix all ingredients and add enough flour to make a very stiff dough.
  2. Roll out and cut out circles the size of a nickel.
  3. Bake at 350 F to brown. (Note: Recipe created for high altitude; baking temperature may need to be adjusted for low altitude baking.)
  4. Allow to season for a couple weeks for best flavor. These are bite-size with a strong spicy flavor and are great with coffee. Keep long-term sealed in a tin. The recipe makes a huge batch, so freezing for later use is a great option. 


Ice Cream Cookies (Homemade Oreos) 


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup shortening
  • 1 egg
  • 2/3 cup sour milk (buttermilk or add 1/4 tsp. vinegar to milk and allow to sour)
  • 2/3 cup powdered cocoa
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 2 cups flour (add a bit more if needed)

Cream Filling:

  • 1 Tbsp. butter
  • 1/2 Tbsp. vanilla
  • 1 1/2 Tbsp. cream
  • 3/4 cup powdered sugar
  • 1/8 tsp. salt 
  1. For cookies: Add ingredients, one at a time, in order given.  
  2. Add flour to make a stiff, rollable dough. 
  3. Roll thin. Cut out using a round cookie cutter or biscuit cutter. Bake in a “quick” (375 to 400 F) oven for 5-7 minutes. Watch closely. (Note:  This recipe was created for high altitude; baking time and temperature may need to be adjusted for low-altitude baking.)
  4. For filling: While cookies cool, mix all filling ingredients until smooth.
  5. When cookies are cool, spread filling on one cookie and top with second cookie. Continue until all cookies are used.