1 tablespoon butter
1/4 cup minded onion
1/4 cup minced green bell pepper
1/4 cup uncooked long grain white rice
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound 80% lean ground beef
1 (8 oz) can tomato sauce
1/2 cup ketchup
1/2 teaspoon dried oregano
In large skillet, melt butter over medium heat. Add onion and pepper and cook until crisp-tender, about 5 minutes. Removed from skillet and place in large bowl; let cook about 15 minutes. Add rice, egg, salt, and pepper, and mix well. Add beef and mix just until combined. Form into 20 meatballs. In same skillet, brown meatballs on all sides, just a few minutes total. Place in 3-4 quart slow cooker. Place tomato sauce, ketchup, and oregano into skillet; bring to a simmer, scraping up all the flavor bits. Pour over meatballs. Cover and cook on low for 7-8 hours or until meatballs are thoroughly cooked. Served with potatoes or rice.
My mom makes porcupine meatballs that are oh so good. I remember many an argument ensuing about who would get the leftovers for breakfast. Anyway, I've tried to make them. They are never the same. She once told me that she didn't actually measure the amount of milk given in the recipe, but rather just filled the can, so I tried that. Fail. They still aren't as good. So needless to say, I was skeptical about this recipe.
These are in line with my other attempts at porcupine meatballs. They are good, but they are not Mom's. The ones on top still were not quite done after 8 hours (which makes them perfect for the lunch box leftovers). The tomato sauce mixture on top looked a little burnt, but it wasn't. Some of the rice was crunchy, some of it wasn't. So yeah.... there you go.