PORCUPINE MEATBALLS BAKED IN CHILI SAUCE

Porcupine Meatballs Baked in Chili Sauce image

These are full of flavor and make a wonderfully rich tomato gravy to serve over rice, mashed potatoes, or the meatballs themselves. These are always well received and I think that they have a much better flavor than the tomato soup based sauces.

Provided by Likkel

Categories Rice

Time 1h20m

Yield 24 meatballs, 8 serving(s)

Number Of Ingredients 15

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Ingredients

4 cups tomato juice
2 teaspoons chili powder
1/4 teaspoon allspice
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
2 lbs lean ground beef
1/2 cup rice, uncooked
1/2 cup onion, chopped fine
1/2 cup green pepper, chopped fine
1/2 cup celery, finely chopped
1 egg, beaten
2 teaspoons prepared mustard
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper

Steps:

Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan.
Mix well and simmer for 10 minutes.
Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish.
Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.

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