PORCUPINE MEATBALLS (CROCK POT OR BAKED) (FREEZER)

These are both good. I personally prefer the baked version but like that I have a go to for the crock pot if needed.

BAKED DIRECTIONS
 

MEATBALLS

1 lb ground beef

½ cup uncooked long grain rice

½ cup water

1/3 cup chopped onion

1 tsp Johnny’s seasoning salt

¼ tsp garlic powder

½ tsp pepper

½ tsp celery seed

Combine and shape into 16 meatballs

Place in greased 8x8 baking dish.

SAUCE

15 oz tomato sauce

1 cup water

2 tsp Worcestershire

Combine and pour over meatballs.

Cover with foil and bake @ 350 for 1 hour. Uncover and bake 15 more minutes.

I will often double this recipe and freeze the sauce in a quart size freezer bag and the meatballs uncooked on a baking sheet. Once frozen solid, I put them in gallon freezer. Thaw over night and cook as directed.

CROCK POT DIRECTIONS

Turn crock pot on high to get it preheating. Pour in and stir together:

2 cups water

2 tsp Worcestershire

2 cans tomato soup

15 oz can tomato sauce

While sauce is heating, make the meatballs.

1 lb. hamburger

½ cup uncooked rice

½ cup water

2 TBL minced onion

1 tsp Johnny’s seasoning salt

½ tsp celery seed

¼ tsp garlic powder

½ tsp pepper

Mix all together and make 20 meatballs. Drop into the sauce. Cook high 4-5 hours or low 7-8 hours