Sunday, January 21, 2007

Porcupine Meatballs

1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp garlic powder
1 lb. ground beef
2 tbsp. vegetable oil
1 can (15 oz.) tomato sauce
1 c. water
2 tbsp. brown sugar
2 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain.
Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

This recipe is from Taste of Home's Mom's Best Meals 2005 p. 230
I received this book from my mom for Christmas


Ken said...

good recipe but I'd consider skipping the oil if you're using anything less than 93% lean beef; otherwise you're just adding more grease to the fire!

Jenelle said...

Actually, I would use the oil anyway, or at least some nonstick cooking spray. The meatballs are very moist with the addition of water and ANY sticking to the pan will cause them to crumble (I am speaking from experience). The meatballs are drained after browning anyway so in the end you aren't really adding anything.