Sunday, August 26, 2007

Porcupine Meatballs

Stove Top - 60 minutes. Serves 8

With a family that includes 4 growing children, I’m always on the lookout for a good, inexpensive meal. This recipe combines leftover rice, lean ground beef, and a few spices into a wonderful, belly filling meal for even my most picky eater.


2 pounds lean ground beef
1 cup long-grain brown rice (minute rice or leftover works well)
1/2 cup water
1/2 cup onion, chopped
2 teaspoons salt (I use just half this amount with no difference)
1/4 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1 15 oz can tomato sauce
1 1/3 tablespoon Worcestershire sauce
1/2 cup water


Mix the beef, rice, water, onion, salt, garlic, seasoned salt & pepper all together. Shape the mixture into 1 1/2 inch meatballs. Heat 1 tablespoon olive oil in a large skillet and cook the meatballs over medium heat until browned, turning occasionally; drain off excess grease. Add tomato sauce, remaining 1/2 cup water, and Worcestershire sauce; heat to broiling. Reduce heat and simmer, covered, 35-40 minutes.

I serve this over more rice and spoon up the sauce, too. I add a green salad on the side and sometimes homemade garlic bread and it’s a wonderful meal.

Prep time: 15 minutes
Cook Time: 45 minutes

source: The Estrogen Files

1 comment:

Donna said...

Is this raw rice or cooked? I assumed raw, but then you said leftover worked well, so I wondered. :)

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