Porcupine Meatballs
These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970. The recipe includes directions for stovetop cooking and baking in the oven. I hope you enjoy it as much as our family does.
lean ground beef
1
pound
uncooked long grain white rice
½
cup
water
½
cup
chopped onion
⅓
cup
kosher salt
1
teaspoon
celery salt
½
teaspoon
garlic powder
⅛
teaspoon
ground black pepper
⅛
teaspoon
canola oil
1
tablespoon
tomato sauce
1
(15 ounce) can
low sodium chicken stock, or more as needed
1
cup
Worcestershire sauce
2
teaspoons
granulated sugar
1
teaspoon
 Gather all ingredients.
  Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs.
  Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease.
  Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry.
  Enjoy!
