Ingredients

• 1 pound 80% lean ground beef

• ½ cup long grain white rice, raw

• ⅓ cup minced onion

• 1 egg

• 2 teaspoons dried parsley

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 15-ounce can tomato sauce

• Water 

• 2 teaspoons Worcestershire sauce

Steps

1. Pour the contents of a 15 ounce can of tomato sauce into a large bowl or at least a 4 cup capacity measuring cup

2. Fill the empty tomato sauce can with water and pour the water in with the sauce

3. Add 2 teaspoons of Worcestershire sauce to the cup

4. Whisk the sauce to combine

5. In a large bowl, add the remaining meatballs ingredients (1 pound of 80% lean ground beef, ⅓ cup diced onion, 1 teaspoon of salt, 2 heaping teaspoons of dried parsley, ½ teaspoon of garlic powder, ½ teaspoon of black pepper, ½ cup of uncooked long grain white rice, and 1 whole egg)

6. Use your hands to thoroughly combine the meat with the rice, egg, and seasonings

7. Scoop out a small clump of the meatball mix and pat and roll the meat together to form a round ball about 1 and half inches in diameter and place the formed meatball in a 9 by 13 inch baking dish

   1. Continue scooping out the meat and shaping it into a round ball of even size

   2. Leave some space in the baking dish between each meatball

8. Pour the prepared tomato sauce all over the meatballs

9. Tightly cover the baking dish with a large sheet of tin foil

10. Bake the porcupine meatballs covered in the oven at 350 degrees Fahrenheit for 30 minutes

11. Remove the baking dish with the meatballs from the oven and take off the tin foil

12. Return the meatballs to the oven uncovered and continue to bake for another 30 minutes

13. Take the meatballs out of the oven to enjoy

Click here for printer friendly version