Porcupine Meatballs

I'm not gonna lie. I've never really understood the title of "porcupine" meatballs. I mean, what's "porcupine" about them? I suppose the rice is what is being referenced, but I don't understand how it qualifies as porcupine. I guess I'm just over analyzing the situation.

Imagine that...

I have another confession. I'm no good at making meatballs. Mostly because they don't turn out ball like at all. They always come out looking more square like. It's frustrating, really. One of these days I'll get the hang of it. Until then, we're just going to have to settle for Porcupine Meatsquares.

Overall though, these meat(squares)balls were very good! I made the mistake of trying to streamline my supper routine, and made the balls and sauce ahead of time, so all I had to do was throw them together in the pan when I got home from work and let simmer for an hour. Don't do that. The rice didn't cook through, so it came out a crunchy sort of meatball. Which made me understand where the whole porcupine thing might come into play, but I have a feeling it wasn't supposed to be that way, so I'm back to the confusion of square one.

Ingredients...

...1 lb. ground meat
...1/2 c. uncooked long grain rice
...1/2 c. water
...1/3 c. onion, chopped

...1 tsp. salt
...1/8 tsp. ground black pepper
...1/8 tsp. garlic powder
...2 T. vegetable oil
...1 can (15 oz.) tomato sauce
...1 c. water
...2 T. brown sugar
...2 tsp. Worcestershire sauce

Directions...

In a bowl, combine the first 8 ingredients. Shape into balls and cook in oil in a large skillet over medium heat until no longer pink. Drain. In a bowl, combine tomato sauce, water, brown sugar and Worcestershire sauce. Pour over meatballs. Reduce heat, cover and simmer for 1 hour.

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