Beef Porcupines

Oxmoor House
18 (1 1/2-inch) meatballs


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1 pound ground chuck
1 cup uncooked regular rice
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper, divided
1 small onion, thinly sliced
1 small green pepper, seeded and cut into rings
1 small clove garlic, minced
1 tablespoon vegetable oil
1 (24-ounce) can tomato juice


Combine meat and rice in a large bowl. Add 1 teaspoon salt and 1/8 teaspoon pepper, mixing well. Shape mixture into 1 1/2- inch meatballs. Place meatballs in a shallow 2 1/2-quart casserole; set aside.

Sauté onion, green pepper, and garlic in hot oil in a large skillet until tender. Add tomato juice, and remaining salt and pepper; pour sauce over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until rice is tender, turning meatballs occasionally.

Created date

February 2010