Oven Porcupines Food

MELINDA'S PORCUPINE MEATBALLS

Ingredients:

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

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

PORCUPINE MEATBALLS

Ingredients:

• 1 pound ground beef, preferably 80/20 (80 percent lean)
• 1 large egg, lightly beaten
• 1/2 small onion, finely diced
• 1/2 cup long-grain white rice
• 1 tablespoon chopped fresh parsley, plus more for serving
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• One 28-ounce can tomato puree
• 1/4 cup ketchup

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

PORCUPINES

Ingredients:

• 1 pound lean ground beef
• ½ cup uncooked white rice
• ½ cup water
• ½ cup chopped onion
• 1 teaspoon salt
• ½ teaspoon celery salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup water

Steps:

• In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
• In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
• Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.