Porcupine Meatballs

Porcupine Meatballs

1 lb ground beef (I think my package was a little over)

1 egg

1/4-1/3 cup uncooked rice

2-3 tbs milk

2-3 tbs panko bread crumbs

salt to taste

pepper to taste

1 tsp garlic powder

1 tsp onion powder

1 tbs worcestershire sauce

3 tbs barbeque sauce

1-2 shakes hot sauce

Stir above ingredients together (or use your hands--it allows you to judge the texture better).  Mixture should be moist but you should be able to form a little larger than golf ball size meatballs, that stay together easily.  At this point the meatballs can be frozen until day of use.  Defrost the meatballs for approximately 2 hours prior to browning. 

2 small cans tomato sauce

1/4-1/3 cup brown sugar

2-3 tbs worcestershire sauce

1 small tomato sauce can filled with water

Mix the above ingredients together until sugar is dissolved.

In a frying pan brown meatballs until a light brown color is achieved.  No oil is required if using a non stick pan.  Pour the sauce over and turn meatballs so that all sides are covered with sauce, allow to come to a boil.  Reduce heat to a low simmer and cook covered for approximately 20-30 minutes occasionally turning the meatballs in the sauce.  Meatballs are done when rice has "puffed" and meat is no longer pink.

ENJOY!