Ultra Simple Porcupine Meatballs In Tomato Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Steps:

• Preheat oven to 350 degrees.
• Combine meat, rice, onion, egg and one can of soup.
• Roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish.
• Combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup) and pour half over the meatballs in baking dish.
• Bake 45 minutes. Make sure you're keeping an eye on them. Cut one meatball in half to determine if it is cooked all the way through.
• Heat remaining tomato soup and water mixture and pour over meatballs when serving.

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over top and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in oil over medium heat until no longer pink; drain.
• Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Steps:

• In a large bowl, combine the first seven ingredients.
• Add the ground beef and mix well.
• Shape meat mixture into 1- 1/2 inch balls.
• Heat oil in large skillet.
• Brown meatballs in oil.
• After meatballs have browned, drain oil and fat.
• In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
• Reduce heat; cover skillet and simmer for 1 hour.

Steps:

• Combine egg and one can of tomato sauce in large bowl.
• Mix together uncooked rice, parsley flakes, dried onion, salt& pepper.
• Add to tomato sauce mixture and mix well.
• Add ground beef, mix well.
• Shape meat mixture into 1-inch meat balls (should have about 20).
• Put the meatballs into a 10-inch skillet.
• Put water into small bowl.
• Add second can of tomato sauce and Worcestershire sauce.
• Pour mixture over meatballs in skillet.
• Cook over medium high heat.
• When mixture starts to boil, turn burner down to med-low.
• Cover pan.
• Cook for 40 minutes, stirring often.