These were so much fun to eat when I was a kid, the meatballs resemble porcupine quills.
Course: Entrée
Cuisine: American
Servings: 4
Ingredients
1/2c. long grain white riceuncooked
1/4c. water
1egg
1/3c. onionchopped
1 tsp.salt
1/2tsp.celery salt
1/8tsp.pepper
1/8tsp.garlic powder
1lb.ground beef
2T. Canola oil
1(15 oz.) canHunts tomato sauce
1c. water
2T.brown sugar
2tsp.Worcestershire sauce
Instructions
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.