Porcupine Meatballs Baked in Chili Sauce

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.

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

Ingredients

• 4  cups tomato juice
• 2  teaspoons chili powder
• 1⁄4 teaspoon allspice
• 1⁄2 teaspoon celery seed
• 1  teaspoon Worcestershire sauce
• 1  teaspoon brown sugar
• 2  lbs lean ground beef
• 1⁄2 cup rice, uncooked
• 1⁄2 cup onion, chopped fine
• 1⁄2 cup green pepper, chopped fine
• 1⁄2 cup celery, finely chopped
• 1  egg, beaten
• 2  teaspoons prepared mustard
• 1 1⁄2 teaspoons salt
• 1 1⁄4 teaspoons black pepper

Directions

1. Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
2. Mix well and simmer for 10 minutes.
3. 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.
4. Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.