Porcupine Meatballs

Porcupine Meatballs Submitted by Easton
Porcupine Meatballs Submitted by Easton

So good even my kids love them! Lots of veggies and not very much fat at all! We serve with homemade bread with butter on it or over mashed potatoes!

Ingredients

I usually make a bigger batch so I have included how much I use of each. 1lb hamburger, I use 1 1/2lbs 1/2-1 cups uncooked min. rice(I use 1 cup or more, minute. rice) 1/2 c. chopped onion(I usually use a whole larger med. onion) 1/2 c. chopped grn. pepper(I almost use a whole grn. pepper) 1/2 c. chopped celery(usually about 3-4 good size stalks I use) 2 beaten eggs(calls for 1, but 2 helps it stick together better) 2 tsp. mustard 1 1/2 tsp. salt 1/4 tsp. pepper Tomato Sauce: 1 can of tomato juice(the big cans, 46oz) 2 tsp. chili powder(I use a bit more) 1 tsp. worcestershire sauce(I use more) 1 tsp. brown sugar(I use more)


Nutritional information

No nutrition information available

Instructions

mix all above together and roll into meatballs a little bigger than golf balls. Put in a large rectangle(I believe mine is 16 by 8?) glass baking dish. In the mean time in a pot on the stove, bring to a simmer for 10 min.- 1 can of tomato juice(the big cans, 46oz) 2 tsp. chili powder(I use a bit more) 1 tsp. worcestershire sauce(I use more) 1 tsp. brown sugar(I use more) Pour sauce over raw meatballs, cover with tin foil and bake at 350 for 1 hour. We usually serve with buttered bread.