Description
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Ingredients
- 1 pound ground beef
- ½ cup uncooked white rice
- ½ cup water
- ⅓ cup chopped onion
- 1 teaspoon salt
- ½ teaspoon celery salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water, or more as needed
- 2 teaspoons Worcestershire sauce
Instructions
- Mix ground beef
- rice
- 1/2 cup water
- onion
- salt
- celery salt
- garlic powder
- and black pepper in a bowl. Roll mixture into 12 meatballs.
- Heat a large skillet over medium-high heat. Place meatballs into the hot skillet; cook
- turning occasionally
- until evenly browned. Drain and discard excess grease.
- Pour tomato sauce
- 1 cup water
- and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender
- about 45 minutes. Stir in more water if sauce becomes too dry. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 4