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Porcupine Meatballs - 2ways

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“Why 2 ways? Well not everybody likes the same thing. We were invited over for dinner and Some wanted sweet some wanted savory. Both went and all were happy. The meatballs are prepared ahead of time and then cooked separately in the two different sauces.”
READY IN:
90hrs 30mins
SERVES:
10-15
YIELD:
75 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ground beef, rice, egg, parsley, 1/4 cup onions, finely chopped, salt, pepper, and 1/2 cup of the pasta sauce. Mix well.
  2. Scoop out with a tablespoon & shape about 75 small meatballs.
  3. Fry 1/2 cup of chopped onion in oil until tender. Add all other sweet sauce ingredients and simmer 20 minutes. Add half the meatballs and cook 1 hour on medium.
  4. Mix rest of the pasta sauce, water, roasted garlic and Worcestershire in a small bowl; Place the rest of the meatballs in a second skillet pour the pasta sauce mixture over the meatballs & bring to a boil, reduce heat; cover; and simmer 45 minutes to an hour or until meatballs are cooked and rice is soft, stirring often.

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