Wednesday, September 14, 2011

Porcupine Meatballs

This recipe has always been one of my family's favorites. I think my brother and I would have eaten this for dinner every night if my mom would have let us. Who knew that beef and rice rolled into a ball, topped with tomato sauce, and baked could be so satisfying? It might not be the most gourmet thing in the world but kids (and adults) love this recipe.  I hope your family enjoys these as much as mine does! 

Porcupine Meatballs
Servings: 16 meatballs

1 lb. lean ground beef
1/2 cup regular rice, uncooked
1 1/2 cups water, divided
1/3 cup yellow onion, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/8 tsp. garlic powder
1 - 15 oz. can tomato sauce
2 tsp. Worcestershire sauce

Preheat the oven to 350°. In a medium bowl, mix the beef, rice, 1/2 cup water, onion, salt, pepper, celery salt, and garlic powder together. Break off golf-ball size pieces and roll into balls. (There should be a total of 16 evenly sized balls).  Place in an even layer in an ungreased 8 x 8 glass baking dish. 

In a medium bowl, whisk the tomato sauce, 1 cup water, and Worcestershire sauce together. Pour over the meatballs. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 20 minutes or until the rice is tender and the meatballs are cooked through. Let sit at room temperature for at least 5 minutes before serving.

Source: Much Kneaded's Mom (adapted from a General Mills 1971 recipe)

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