Porcupine Meatballs Tomato Beef (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
½ cup uncooked long-grain white rice
03 -
1 large egg, well beaten
04 -
½ cup finely diced sweet onion
05 -
2 teaspoons Worcestershire sauce
06 -
1 ½ teaspoons garlic powder
07 -
1 ½ teaspoons onion powder
08 -
1 teaspoon Italian seasoning
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
11 -
2 Tablespoons vegetable oil
12 -
10.75 ounce can condensed tomato soup
13 -
1 ½ cups beef stock
14 -
Fresh chopped parsley, for garnish (optional)
# Instructions:
01 -
Preheat the oven to 350°F.
02 -
Mix ground beef, rice, egg, onion, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl.
03 -
Roll the mixture into 2 Tablespoon-sized balls and place them on a plate.
04 -
Heat the vegetable oil in a large, oven-safe skillet over medium heat. Fry the meatballs for a few minutes on each side until golden brown. Wipe out any excess oil from the skillet.
05 -
In a large measuring cup, mix condensed tomato soup with beef stock. Pour the mixture over the meatballs and bring to a simmer. Remove from heat.
06 -
Cover the skillet with foil or a lid and bake in the oven for 30 minutes. Remove the cover and bake for an additional 30 minutes until the rice is tender.
07 -
Sprinkle fresh chopped parsley on top as an optional garnish and serve immediately.
# Notes:
01 -
Ensure the rice is fully cooked by checking the meatballs after baking.
02 -
If you do not have an oven-safe skillet, transfer the meatballs to a baking dish before adding the sauce and baking.