These were so much fun to eat when I was a kid, the meatballs resemble porcupine quills.
long grain white rice
(15 oz.) can
Hunts tomato sauce
In a large bowl, combine rice, 1/4 cup water , egg, onion, salt, celery salt, pepper and garlic powder. Add ground beef and mix well. Shape mixture into 1-1/2-in. balls.
In a large skillet, over medium heat, brown meatballs in canola oil, drain off excess grease.
Combine tomato sauce, 1 cup water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 50-60 minutes, stirring occasionally.
Cook's Note: Can be served over rice, potatoes or noodles, as an appetizer or meatball sub.
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