Porcupines

tcourto's Note:

I've had this recipe for years. It is an old standby that won't let you down.<><

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 9

Yield: 1.0 meatball

Meatballs

• 1 lb ground beef
• ½ cup uncooked instant rice
• ½ cup water
• 2 tablespoons instant minced onion
• 1 teaspoon salt
• 1⁄8; teaspoon garlic powder
• 1⁄8; teaspoon pepper

Sauce

• 1 (7 ½ ounce) can tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Directions:

1. Heat oven to 350*.
2. Mix together all of the meatball ingredients.
3. Shape mixture into 9 meatballs and place in an ungreased 8x8" baking dish.
4. Stir together sauce ingredients and pour over the meatballs.
5. Cover with foil and bake 45 minutes.
6. Uncover and bake 15 minutes longer.

Reviews

[vivmom]

I use this recipe from my old Betty Crocker cookbook, but the amount of tomato sauce called for is a 15 oz. can (the big one). Otherwise I can see where the sauce would be watery and not enough. I also do not use instant rice in the meatball mixture - long grain works fine - and I increase the spices to taste. With these changes, the meatballs work for me every time and never fail to please a crowd. Hope this helps.

[DeeVaFoodie]

These turned out to be a bit of a disappointment for us. The meatballs themselves are fine, if not a little lacking in flavor. The sauce on the other hand didn't work at all. It was watery, there was no body to it at all and the taste was just off somehow. My DH actually drained his off and heated up some Ragu and dipped them in that. I would make these meatballs again adding in some other herbs and/or spices maybe, but I'd skip this sauce entirely. Made for PAC Spring 2010.