Saucy Porcupine Meatballs
Preheat oven to 350 degrees F.Advertisement
Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.
Make Ahead Tip: Cover and refrigerate cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
1 starch, 1 vegetable, 3 lean meat