Ingrédients pour Porcupine Meatballs Baked In Chili Sauce
- 1 (48 ounce) can tomato juice
- 2 tablespoons chili powder
- 1 teaspoon allspice
- 1 teaspoon celery seed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 pound lean ground beef
- 1 cup cooked rice
- 1/2 cup finely chopped onion
- Green Pepper
- Celery
- 1 egg
- Prepared Mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
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Comment préparer Porcupine Meatballs Baked In Chili Sauce
- In a medium saucepan, combine 1 (48 ounce) can of tomato juice, 2 tablespoons chili powder, 1 teaspoon allspice, 1 teaspoon celery seed, 2 tablespoons Worcestershire sauce, and 2 tablespoons brown sugar.
- Mix well and bring to a simmer. Reduce heat and simmer gently for 10 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine 1 pound ground beef, 1 cup cooked rice, 1/2 cup finely chopped onion, 1/4 cup breadcrumbs, 1 egg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently mix all meatball ingredients until just combined. Be careful not to overmix.
- Roll the meat mixture into 1-inch meatballs (approximately 1/4 cup each).
- Arrange the meatballs in a greased 9x13 inch baking dish.
- Pour the simmered chili sauce evenly over the meatballs.
- Cover the baking dish with foil.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes, or until the meatballs are cooked through and the sauce is bubbly.
- If desired, uncover the baking dish during the last 10 minutes of baking to allow the sauce to slightly thicken and the meatballs to brown.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
23g
Fat
24g
Carbs
5g
