Porcupine Meatballs Baked in Chili Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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These are full of flavor and make a wonderfully rich tomato gravy to serve over rice, mashed potatoes, or the meatballs themselves. These are always well received and I think that they have a much better flavor than the tomato soup based sauces. Ingredients:
4 cups tomato juice |
2 teaspoons chili powder |
1/4 teaspoon allspice |
1/2 teaspoon celery seed |
1 teaspoon worcestershire sauce |
1 teaspoon brown sugar |
2 lbs lean ground beef |
1/2 cup rice, uncooked |
1/2 cup onion, chopped fine |
1/2 cup green pepper, chopped fine |
1/2 cup celery, finely chopped |
1 egg, beaten |
2 teaspoons prepared mustard |
1 1/2 teaspoons salt |
1 1/4 teaspoons black pepper |
Directions:
1. Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
2. Mix well and simmer for 10 minutes.
3. Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish.
4. Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.
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