Ingredients

The following ingredients have 30 Servings
  • 15 ounces tomato sauce
  • 1 cup water (divided)
  • 2 tablespoons light brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup long-grain white rice (uncooked)
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 pound lean ground beef
  • 2 tablespoon Canola Oil
  • 1 tablespoon fresh parsley chopped (for garnish, optional)

Instruction

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together tomato sauce, 1/2 cup water, brown sugar, and Worcestershire sauce until the sugar has dissolved. Set bowl aside.
  • In a large bowl, add rice, 1/2 cup water, onion, salt, garlic powder, black pepper, and paprika. Use a spatula to toss the ingredients together until mixed.
  • Add ground beef and canola oil to rice mixture, then mix thoroughly until beef has broken down and ingredients are incorporated throughout.
  • Use a spoon to scoop out 1-2 tablespoons of the meat mixture, then roll and mold it into a ball. Place formed meatball in a 9x13 baking dish. Repeat this step until all the meatballs have been formed, spacing each meatball about 1 inch apart.
  • Pour the prepared red cause over the meatballs. Give the baking dish a gentle shake to distribute the sauce throughout the dish.
  • Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 30-35 minutes or until meatballs are cooked through.
  • Serve porcupine meatballs immediately with chopped parsley as garnish (optional).