These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970. The recipe includes directions for stovetop cooking and baking in the oven. I hope you enjoy it as much as our family does.
Ingredients
- lean ground beef: 1 pound
- uncooked long grain white rice: 0.5 cup
- water: 0.5 cup
- onion: 0.33333 cup (chopped)
- kosher salt: 1 tsp
- celery salt: 0.5 tsp
- garlic powder: 0.125 tsp
- ground black pepper: 0.125 tsp
- canola oil: 1 Tbsp
- tomato sauce: 1 can (15 ounce can)
- low sodium chicken stock: 1 cup (or more if needed)
- Worcestershire sauce: 2 tsp
- granulated sugar: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / QI AI
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Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs. ALLRECIPES / QI AI
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Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease. ALLRECIPES / QI AI
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Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry. ALLRECIPES / QI AI
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Enjoy! ALLRECIPES / QI AI
