Tuesday, May 11, 2010

Porcupine Meatballs


Serves: 4-6

1/2 c. uncooked long grain rice
1/2 c. water
1/3 c. onion, chopped
1 t. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 lb. ground beef
2 T. oil
1 can (15 oz.) tomato sauce
1 c. water
2 T. brown sugar
1 tsp. Worcestershire sauce

In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1 1/2-inch balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain. Combine remaining ingredients; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

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Tips: These meatballs were tasty and easy to put together. I think the picture looks a little more like meat lumps in tomato sauce but you'll have to take my word that they were good. I always find it easiest to mix ground meat with my KitchenAid Stand Mixer. It saves you from having to worry if you got all the ingredients mixed in evenly. In case this isn't quite what you're looking for, check out my other meatball recipes. I also shared this recipe at Tidymom's I'm Lovin' It Fridays.

Recipe from Taste of Home Mom's Best Meals

2 comments:

Debbi Smith said...

I love meatballs! These look great, thanks!

FoodontheTable said...

My mom used to make porcupine meatballs for dinner and I've been looking for an easier recipe than hers! Thanks for sharing.

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