Melinda's Porcupine Meatballs

These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970. The recipe includes directions for stovetop cooking and baking in the oven. I hope you enjoy it as much as our family does.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 319 Calories

Ingredients

• 1 teaspoon salt
• ½ cup water
• ⅛ teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• ⅓ cup chopped onion
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• ⅛ teaspoon garlic powder
• ½ teaspoon celery salt
• ½ cup uncooked white rice
• 1 cup water, or more as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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).