Porcupines meatballs
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Ground Beef or pork |
| 2 | cups | Rice; Regular, Uncooked |
| 2 | cups | Water |
| 1 | cup | Onion; Chopped, 1 Sm. |
| 4 | teaspoons | Salt |
| 2 | teaspoons | Celery Salt |
| ½ | teaspoon | Garlic Powder |
| ½ | teaspoon | Pepper |
| 60 | ounces | Tomato Sauce |
| 4 | cups | Water |
| 2⅔ | tablespoon | Worcestershire Sauce |
| 2 | tablespoons | Jim Echol's Spice |
| 2 | Eggs* | |
Directions
Mix the meat, rice, ½ Cup of water, the onion and the seasonings.
Shape the mixture by 2 tb into 1½" balls.
TO COOK IN A SKILLET: Heat 1 tb of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes.
TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2". Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350ø oven for about 45 minutes.
Uncover and bake 15 minutes longer. Linda made this on 6/13/93 for the first time. * The meatballs fell apart, no eggs in the mix.