15 oz tomato sauce
1 cup water divided
2 tbsp light brown sugar
2 tsp Worcestershire sauce
1/2 cup long-grain white rice uncooked
1/3 cup yellow onion chopped
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 paprika
1 lb ground beef
2 tbsp canola oil
1 tbsp fresh parsley chopped (for garnish, optional)

Preheat oven to 350 degrees F.
In a medium bowl, whisk together tomato sauce, 1/2 cup water, brown sugar, and Worcestershire sauce until the sugar has dissolved. Set bowl aside.
In a large bowl, add rice, 1/2 cup water, onion, salt, garlic powder, black pepper, and paprika. Use a spatula to toss the Ingredients together until mixed.
Add grown beef and canola oil to rice mixture, then mix thoroughly until beef has broken down and Ingredients are incorporated throughout.
Use a spoon to scoop out 1-2 tablespoons of the meat mixture, then roll and mold it into a ball. Place formed meatball in a 9×13 baking dish. Repeat this step until all the meatballs have been formed, spacing each meatball about 1 inch apart.
Pour the prepared red cause over the meatballs. Give the baking dish a gentle shake to distribute the sauce throughout the dish.
Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 30-35 minutes or until meatballs are cooked through.
Serve porcupine meatballs immediately with chopped parsley as garnish (optional).
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