Beef Porcupines

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note