Ultra Simple Porcupine Meatballs In Tomato Sauce Recipes

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• In large pot or Dutch oven, combine tomato sauce, crushed tomatoes, and water. Add a teaspoon of Italian seasoning and a pinch of sugar.
• Warm sauce over low heat while you make the meatballs.
• Mix together meatball ingredients in a large bowl, then form into large balls, about 2 inches in diameter.
• Gently add the meatballs to the warm tomato sauce. Use a spoon to cover all of the meatballs with sauce.
• Cook at a low simmer for 1 1/2 to two hours - do not allow the sauce to boil.
• Remove from heat and let rest for about 15 to 30 minutes before serving.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

ULTRA SIMPLE PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine meat, rice, onion, egg and one can of soup.
• Roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish.
• Combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup) and pour half over the meatballs in baking dish.
• Bake 45 minutes. Make sure you're keeping an eye on them. Cut one meatball in half to determine if it is cooked all the way through.
• Heat remaining tomato soup and water mixture and pour over meatballs when serving.