Porcupine Meatballs

By Addie

“Kids love these “prickly” meatballs. This is an easy version of the classic ground beef and rice recipe that will be your family’s favorite.”

MY NOTES: Mom always added peeled, cut-up potatoes as well and cook the whole thing in a large, heavy Dutch oven on the stovetop.

Ingredients

• 1 lb lean ground beef
• 1/3 cup long-grain rice
• 1/4 cup chopped onion (about 1 large)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 3 cans (8 oz. each) tomato sauce
• 1 1/2 teaspoons Worcestershire sauce

Preparation

Step 1

Place the beef, rice, 1/3 cup cold water, the onion, garlic salt and pepper in a large bowl. Mix until just combined. Shape into meatballs, using 1/4 cup beef mixture for each meatball.


Lightly spray large deep skillet with nonstick cooking spray. Add the meatballs. Cook over medium-high heat, gently turning the meatballs, until browned, 2–3 minutes.


Transfer the meatballs to a platter. Discard the juices and loose brown bits from the bottom of the skillet.


Return the meatballs to the skillets. Combine the tomato sauce, 2/3 cup water and the Worcestershire sauce in a medium bowl. Stir until blended. Pour the tomato sauce mixture over the meatballs, dividing evenly among both skillets.


Bring to a gentle boil over medium heat. Reduce heat to medium-low. Cover and gently simmer until the meatballs are cooked through and the rice is tender, 35–40 minutes. Serve.