Porcupine Meatballs Baked in Chili Sauce

Name: Porcupine Meatballs Baked in Chili Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24 meatballs, 8 serving(s)
Ingredients: 946.36 ml tomato juice; 9.85 ml chili powder; 1.23 ml allspice; 2.46 ml celery seed; 4.92 ml Worcestershire sauce; 4.92 ml brown sugar; 907.18 g lean ground beef; 118.29 ml rice, uncooked; 118.29 ml onion, chopped fine; 118.29 ml green pepper, chopped fine; 118.29 ml celery, finely chopped; 1 egg, beaten; 9.85 ml prepared mustard; 7.39 ml salt; 6.16 ml black pepper

Submitted by Likkel

"These are full of flavor and make a wonderfully rich tomato gravy to serve over rice, mashed potatoes, or the meatballs themselves. These are always well received and I think that they have a much better flavor than the tomato soup based sauces."

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Ready In:: 1hr 20mins
Ingredients:: 15
Yields:: 24 meatballs
Serves:: 8

ingredients

946.36 ml tomato juice
9.85 ml chili powder
1.23 ml allspice
2.46 ml celery seed
4.92 ml Worcestershire sauce
4.92 ml brown sugar
907.18 g lean ground beef
118.29 ml rice, uncooked
118.29 ml onion, chopped fine
118.29 ml green pepper, chopped fine
118.29 ml celery, finely chopped
1 egg, beaten
9.85 ml prepared mustard
7.39 ml salt
6.16 ml black pepper

directions

Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
Mix well and simmer for 10 minutes.
Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish.
Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.