Porcupine Meatballs

• 1 1/2 lb. lean ground beef
• 2/3 c. long-grain rice, uncooked
• 1/4 to 1/2 c. water
• 1 small onion, finely chopped
• 1 tsp. seasoned salt
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 2 tsp. Worcestershire sauce
• 6 oz. can tomato paste
• oil

1. Mix ground beef, rice, 1/4 cup of water, chopped onion, seasoned salt, garlic powder, pepper and Worcestershire sauce.
2. If mixture seems dry add enough water to form into balls.
3. Shape mixture into any size ball.
4. Smaller balls will cook faster. Place shallow level of oil into a 10 to 12 inch skillet.
5. Cook over medium heat, browning meatballs on all sides.
6. When done, drain off excess oil.
7. Meatballs should be browned evenly with a bit of crunchiness to them.
8. This will soften in the simmering phase but leave bits flavoring the tomato paste.
9. Take can of tomato paste and paint over each ball with a spoon or knife in the same pan.
10. Take approximately 1/2 cup of water and pour over pasted meatballs.
11. Cover and simmer on low for 20 to 30 minutes. Occasionally turn the meatballs thoroughly coating with paste. This will make a tomato gravy.
12. If too thick, add more water sparingly.
13. If too thin, leave cover off and continue to simmer. Serves 4 to 6.

lean ground beef, longgrain rice, water, onion, salt, garlic powder, pepper, worcestershire sauce, tomato paste, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70101 (may not work)