Porcupine Meatballs

Heidi Baker introduced me to this recipe about a year ago. My kids LOVE them. Most meatballs have egg in them, so Liz can't have them. But these are allergy friendly. :)

• 1 pound lean ground beef
• 1/2 cup rice, uncooked
• 1/2 cup water
• Scant 1/4 cup finely chopped onion
• 1 teaspoon seasoned salt
• 1/4 teaspoon minced garlic 
• 1/8 teaspoon pepper
• 1 large can (15 ounces) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce

Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer. Serve over rice and with a veggie on the side.

 

Serve 4 to 6.