PORCUPINE MEATBALLS AND RICE CASSEROLE

Porcupine meatballs and rice casserole image

Provided by Jennifer McLemore

Time 1h20m

Number Of Ingredients 13

1 lb lean ground beef
1 lb ground pork
1/2 c minute rice
2 Tbsp dry onion soup mix
1 Tbsp parsley flakes
1 Tbsp italian seasoning dry
1/2 c milk or water
1 can(s) 14 oz tomato sauce/ same amt water
1 can(s) tomato soup/same amt water
2 Tbsp worcestershire sauce
2 Tbsp brown sugar
2 c minute rice
1 tsp basil, garlic, oregano, salt and pepper to taste

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.