Grandma's Porcupine Meatballs

By Addie

“We loved the name of these yummy meatballs as much as the flavor.”

Ingredients

• 2 pounds ground beef
• 2/3 cup long grain rice
• 1/2 cup milk
• 1 large egg, beaten
• 1 tablespoon salt, divided
• 2 teaspoons chill powder, divided
• 2 tablespoons vegetable oil
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups water
• 1/3 cup chopped onion
• 1/4 teaspoon each garlic powder and cayenne pepper
• hot cooked rice, optional

Preparation

Step 1

In a large bowl combine ground beef, rice, milk, egg, 2 teaspoons salt and 1 teaspoon chili powder and mix well. Shape mixture into 11⁄2-inch balls.


Heat vegetable oil in a large skillet over medium-high heat until hot. Cook the meatballs in batches in the hot oil until browned on all sides; drain.


Combine undrained tomatoes, remaining salt, remaining chili powder, water, onion, garlic powder and cayenne pepper in a large saucepan and mix well. Bring to a boil over high heat, stirring occasionally. Reduce heat to low.


Add meatballs to tomato mixture and mix well; cover. Cook over low heat, stirring occasionally, for 1 hour. Serve over hot cooked rice, if desired.


Grandma's Secret:

The chili powder and cayenne pepper give these meatballs a little bit of spicy heat. When Grandma was serving these to children, she omitted the cayenne pepper altogether and substituted 1 teaspoon of mild paprika for the 2 teaspoons of chili powder.