Porcupine Meatballs

By McLean

Ingredients

• 2 (8 oz.) cans tomato sauce
• 2 tablespoons packed brown sugar
• 1 lb. extra lean ground beef
• 1/4 cup quick-cooking rice
• 1 teaspoon Worcestershire sauce
• 1 beaten egg

Preparation

Step 1

Pour sauce into a large skillet. Add sugar. Mix until dissolved. (Two teaspoons Worcestershire can be added to the sauce, omit in meat mixture.)

Combine beef, rice, Worcestershire sauce and egg in a large bowl; season with salt and pepper. Mix until well-blended. Form into 1-inch balls. Place in the skillet.

Spoon some of the sauce over the meatballs. Cook over medium heat until sauce begins to bubble. Cover and reduce to low heat. Cook for 20 minutes or until meat is no longer pink.