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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe. Ingredients:
1 lb ground beef |
1/2 cup uncooked white rice |
1/2 cup water |
1/4 cup chopped onion (1 small onion) |
1 teaspoon salt |
1/2 teaspoon celery salt |
1/4 teaspoon garlic powder (or 1 large clove garlic, minced) |
1/8 teaspoon fresh ground black pepper |
1 (15 ounce) can tomato sauce |
1 cup water |
2 teaspoons worcestershire sauce |
Directions:
1. Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
2. Shape the mixture into 1 1/2-inch balls.
3. Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
4. Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
5. Serve with veggies, salad, and good crusty bread!
6. Note: using brown rice is not recommended.
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