Porcupine Meatballs

By spend with pennies

Ingredients

1 pound lean ground beef
½ cup cooked white rice (see notes for raw rice)
¼ cup onion (finely diced)
½ teaspoon garlic powder
2 tablespoons fresh parsley (or 1 tablespoon dried parsley )
1 tablespoon Worcestershire sauce
1 large egg
¼ teaspoon each salt & pepper
10 oz condensed tomato soup (undiluted)
1 cup vegetable juice (such as V8)
8 oz tomato sauce
½ teaspoon garlic powder
½ teaspoon Italian seasoning
chopped parsley, for garnish

Prep Time15mins
Cook Time60mins
Servings4

Instructions

Preheat oven to 350°F.

To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined.

Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.

In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.

Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.

Garnish with parsle and serve over rice or mashed potatoes.