Porcupine Meatballs Recipe

By traciesparks

These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, Phelps, Wisconsin

Ingredients

• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound ground beef
• 2 tablespoons canola oil
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce

Preparation

Step 1

In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; 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.

Nutritional Facts 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35