Classic porcupine meatballs (ground beef mixed with rice) baked in a spicy tomato-based sauce.
1 pound lean ground beef
1 cup instant rice
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
3 dashes salt
1 medium onion
2 cans tomato soup
1 1/2 can water
Worcestershire sauce to taste
cayenne pepper as desired
salt and pepper, to taste
Combine beef, rice, first amount of Worcestershire sauce, salt and pepper in a bowl. Mix well. Form meatballs approximately 1 1/4 inches in diameter (may use an ice cream scoop). Brown meatballs on all sides in a large skillet using about 1 Tablespoon of vegetable oil.
Slice the onion into thin rings and soften in pan while the meatballs are browning. When meatballs are browned, transfer to a large casserole dish.
In the skillet, combine tomato soup, water, Worcestershire sauce and spices. Experiment with the amount of cayenne pepper; you may use approximately 1/4 teaspoon but that may be too spicy for some. It should be just enough to give the tomato mixture some zing. Stir to get flavors off the bottom of the skillet.
Heat mixture on medium until hot and bubbling. Pour over meatballs and bake for 40 minutes at 350 degrees F. Do not cover. Serve with mashed potatoes.
macleodkat
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