1/2 lb ground beef
1/4 cup uncooked white rice (I used minute rice)
1/4 cup milk or water (I used milk)
2 Tbsp chopped onion (I use the equivalent amount of dried minced onion, instead)
1/2 tsp salt
1/4 tsp celery salt
1/8 tsp garlic salt or powder
dash of pepper
Sauce 8 oz can of tomato sauce (You can never have too much)
1/2 cup of water for every 8 oz of tomato sauce
1 1/2 tsp Worcestershire sauce
Mix first set of ingredients together and form into balls about golf ball size or a little smaller. Should make 4-6 balls. Mix sauce ingredients in a deep covered saute pan or frying pan. Put meatballs in sauce and spoon sauce over them. You want to have enough sauce to come up at least halfway on the porcupines.
Cover and simmer over medium low heat for 40-45 minutes. Flip them over about halfway through the cooking time and add some water if the sauce has cooked down too much, but resist the temptation to uncover them more than once. When they're cooked when get firm and the rice should be soft. I usually break one open to see if the rice is cooked. Chef's prerogative to taste test. ;)
Serve with egg noodles or mashed potatoes to soak up all the sauce.