ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef Porcupines

Yield 18 (1 1/2-inch) meatballs

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

How to Make It

  1. 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.

  2. 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