Porcupine Meatballs Baked In Chili Sauce Recipe

Ingredients for 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
• Lean Ground Beef
• Rice
• 1/2 cup finely chopped onion
• Green Pepper
• Celery
• 1 large egg
• Prepared Mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make Porcupine Meatballs Baked In Chili Sauce

1. 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.
2. Mix well and bring to a simmer. Reduce heat and simmer gently for 10 minutes, stirring occasionally.
3. 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.
4. Gently mix all meatball ingredients until just combined. Be careful not to overmix.
5. Roll the meat mixture into 1-inch meatballs (approximately 1/4 cup each).
6. Arrange the meatballs in a greased 9x13 inch baking dish.
7. Pour the simmered chili sauce evenly over the meatballs.
8. Cover the baking dish with foil.
9. 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.
10. 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.