Monday, February 1, 2010

Porcupine Meatballs

I have been on the search for new exciting recipes for us, and I came across these meatballs. After reading reviews on different versions I adapted this recipe to suit us. I doubled the sauce, then accidentally overbaked it so the meatballs soaked up most of the sauce (sigh), so next time I would try 30 minutes bake time instead of the 45 I did. But boy were they good! So moist and flavorful! For a zestier flavor, try this other version I have blogged. 

1 1/2 pounds lean ground beef
3/4 cup cooked long-grain rice
1/2 cup beef broth
1/4 cup diced onion
1 Tbl crushed garlic
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

30 oz crushed tomatoes w/basil
2 teaspoons (gluten free) Worcestershire sauce
1 cup beef broth
2 Tbl crushed garlic

Mix the ground beef, rice, 1/2 cup of broth, the chopped onion, garlic, seasoned salt, and pepper (you could do this step ahead of time, so flavors get into the meat). Shape the mixture by tablespoons into 1 1/2-inch meatballs. Heat 1 tablespoon oil in a large skillet and cook the meatballs over medium heat just until brown; drain off excess grease (OR just bake 350' for 15 mins). Place in a 9x13 pan.
Combine crushed tomatoes, remaining 1/2 cup broth, Worcestershire sauce and garlic, pour over meatballs. Bake 350' for 30 minutes.

Serve with mashed potatoes.
I love these tomatoes from Fresh & Easy, they make my sauces *magical*

ready to bake


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2 Lovely Comments:

Brandy said...

My Grandmother made these when I was little and over time I have adapted her recipe to add a bit more flavor. I use Lipton beef flavored rice and then add green peppers and onions to the sauce. I also make mine larger and cook on the stovetop.

I've never tried using tomatoes with basil but next I will! And try using the oven so I don't have to watch it so much.

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