Porcupine meatballs
Mar 30, 2009
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porcupine-meatballs
If your looking for an inexpensive way to serve a yummy dish, this is it. It carried my family through all it’s different fazes. From newly married, to married with child.
Then comes empty nest and later grandchildren. It is a definite keeper.
1 LB GROUND BEEF
1/2 CUP UNCOOKED RICE
1/2 CUP MILK
1/4 CUP COPPED ONION
1 TSP SALT
1/2 TSP CELERY SALT
1/4 TSP PEPPER
MIX BEEF, RICE, MILK, ONION, AND SEASONINGS. FORM INTO 8 MEDIUM MEATBALLS. FRY IN OIL, TURNING FREQUENTLY,
UNTIL LIGHTLY BROWNED, NOT CRUSTY, ON ALL SIDES. ADD:
16 OZ. TOMATO SAUCE
1 CUP WATER
3 TSP. WORCESTERSHIRE SAUCE
MIX WELL. COVER; SIMMER 45 MINUTES OVER LOW HEAT. ADD A SMALL AMOUNT OF ADDITIONAL WATER IF LIQUID COOKS DOWN TOO MUCH.
SERVES 4
