Old-Fashioned Porcupine Meatballs 🍅 Who else remembers porcupine meatballs? The rice pokes out while they bake, and that's how they got their name. Ground beef and rice meatballs baked low and slow in a sweet tomato sauce, until the rice turns tender and sticks out like little quills. Moms made them in the '50s and '60s to stretch a pound of hamburger, and kids loved them because of the funny name. Ingredients: • 1½ lbs ground beef • ½ cup uncooked long-grain white rice • ½ cup water • 1 small onion, finely chopped • 1 large egg • 1 teaspoon salt • ½ teaspoon garlic powder • ¼ teaspoon black pepper Sauce: • 1 can (15 oz) tomato sauce • 1 cup water • 1 tablespoon brown sugar • 2 teaspoons Worcestershire sauce Directions: 1. Heat the oven to 350°F. 2. Mix the beef, uncooked rice, ½ cup water, onion, egg, salt, garlic powder and pepper. Shape into 16 to 18 meatballs and set them in a 9x13 baking dish. 3. Stir the tomato sauce, 1 cup water, brown sugar and Worcestershire sauce, and pour it over the meatballs. 4. Cover tightly with foil and bake 1 hour, until the rice is tender and pokes out like little quills. 5. Uncover, spoon the sauce over the meatballs and bake 15 minutes more. Did your mom make porcupine meatballs? Over mashed potatoes, or on their own? #porcupinemeatballs #groundbeefrecipes #oldfashionedrecipes #followmyrecipesdaily #newrecipesposteddaily - @315justme