Recipe by Julesong
Although my mother usually made our Porcupines with a cream sauce, I know that a lot of folks grew up with the tomato-ey kind. Here's another version of the old tried and true favorite for you! An adopted recipe.
Top Review by noway
Good, fast, and easy. The only things I would change next time would be to decrease the amount of water in the sauce by at least half as the sauce was too watery for my tastes. I would also add some brown sugar to the sauce as a previous reviewer did. Thanks for posting!
- 1 lb ground beef
- 1⁄2 cup uncooked white rice
- 1⁄2 cup water
- 1⁄4 cup chopped onion (1 small onion)
- 1 teaspoon salt
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon garlic powder (or 1 large clove garlic, minced)
- 1⁄8 teaspoon fresh ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water
- 2 teaspoons Worcestershire sauce
Directions See How It's Made
- Mix the meat, rice, 1/2 cup of water, onion, salt, celery salt (which I don't usually use, but this recipe came this way), garlic powder or minced garlic, and pepper.
- Shape the mixture into 1 1/2-inch balls.
- Stovetop cooking method: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
- Oven cooking method: Preheat oven to 350 degrees F. Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer.
- Serve with veggies, salad, and good crusty bread!
- Note: using brown rice is not recommended.