PORCUPINE MEATBALLS AND RICE CASSEROLE
My mom used to make Porcupine Balls when I was a kid. I scoured the internet and only found those done in a frying pan without a rice layer. The rice was my favorite part. I have played around with it ( since my mom is now dead and never wrote it down). I think I have found the easiest way to make this. Serves up great with...
Provided by Jennifer McLemore
Categories Casseroles
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Mix first seven ingredients and roll into 1 1/2 inch balls. should yield about 24-28 meatballs. Set aside
- 2. Mix tomato sauce, soup and water in large bowl. Add Worcestershire sauce, spices ( as desired) and brown sugar.
- 3. Spray a 9 x 13 dish with vegetable spray ad pour 2 cups minute rice in bottom. Pour half of sauce over rice. Top with meatballs and pour remaining sauce over top. Seal with foil and bake at 350 for approx 45 mins. Remove foil and allow to bake until rice is cooked and meatballs are brown. Do not worry about too much liquid! It cooks in nicely. In fact if desired you can two 14 oz cans of tomato sauce in place of the one soup and same amount of water. It is a bit more moist. Quite interchangeable. I have also used all tomato soup. My family prefers it with a combination.
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