
Rice Meatballs (Porcupine Meatballs)
INGREDIENTS:
- ½ Kilo ground beef
- 1/2 cup uncooked white rice
- 1/2 cup water
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- 1 cup water, (or beef broth)
- 2 teaspoons Worcestershire sauce
INSTRUCTIONS:
- In a large bowl, combine water, onion, salt, garlic powder, and black pepper. Place in freezer for 5 minutes for easy molding.
- Then roll the mixture into 12 meatballs, you can easily shape it perfectly once it’s chilled a bit.
- In a large wok, heat oil over medium heat and fry meatballs by batches. Turn and flip it gently until evenly brownish.
- Once cook drain from oil and transfer to a platter lined with paper towels.
- In another grease free wok, pour tomato sauce, 1 cup water, and Worcestershire sauce and meatballs. Adjust heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, for approximately 45 minutes.
- Adjust water little by little, if the sauce becomes dry.
- Season with salt and pepper to taste. Garnish with your favorite chopped herbs.
- Turn off heat. Serve and enjoy!