Prep 15 mins
Cook 1 hr 30 mins
This is the version of porcupine meatballs I grew up with - it is a little different than others I have seen on Zaar in that it has BBQ sauce in the sauce. This is my comfort food. I serve the meatballs on top of mac and cheese and eat it all together. Make a double batch and freeze the extra. I hope you enjoy!
- 1 lb ground beef
- 1⁄2 cup Minute Rice
- 1 tablespoon dried onion
- 1 teaspoon salt
- 1⁄4 cup barbecue sauce
- 1 (10 1/2 ounce) can tomato soup
- 3⁄4 cup water
- 1 tablespoon brown sugar
- Pre-heat oven to 350.
- Mix together ground beef, rice, onion and salt in a bowl.
- Shape into 10-12 balls and place into a baking dish.
- In a saucepan, heat BBQ sauce, tomato soup, water and brown sugar to a boil so the sugar dissolves.
- Pour sauce over the meatballs.
- Bake for 1 1/2 hours.
I made this about a week ago and everyone seemed to enjoy the meatballs, my husband even made a meatball sandwich out of those we had leftover. I served them with spaghetti like any ordinary meatball and as I said, everyone gobbled them up. Thanks for sharing this recipe!
I love these! The recipe I use is almost identical ... same ingredients (minus the brown sugar) with slightly different measurements. It seems that the secret to making the rice pop out (I use regular rice, not minute rice) is to cover the dish while cooking. I like to make this with Rajun Cajun Potato Wedges.