Porcupine Meatballs

This is my oldest daughter's favorite meal. It is fairly easy to make and everyone but my pickiest eats it. The recipe suggests serving it over baked potatoes, which we have actually never tried. We usually just have it over rice, but if you try it with potatoes let me know how it turns out. It sounds good, just heavier than I usually feel like eating. :)

Porcupine Meatballs

* 1 pound ground beef
* 1 cup cooked rice
* 2 tablespoons diced onion
* 1/2 teaspoon salt
* 1 egg, beaten
* 4 cups tomato juice (I always use 2 cans of tomato soup with 2 cans of water instead)
* 2-4 tablespoons Worcestershire or soy sauce (I do 3 tablespoons Worcestershire)
* 1 teaspoon sugar (I do 2 tablespoons to make it more bar-b-quey flavored)
* salt and pepper to taste
* 6 baked potatoes, or more rice or pasta

1. Mix the first five ingredients, adding 1/4 cup of the tomato juice if mix seems dry (I've never had that problem). Shape into balls.
2. Mix tomato juice, Worcestershire sauce and sugar in a medium saucepan or skillet with high sides. Season to taste with the salt and pepper. Bring the mixture to a boil and add the meatballs. Simmer about 20 minutes until meat is tender. (I always want to turn them over to cook the tops and they fall apart, so resist the temptation!) Then serve over potatoes, rice or pasta.Yield: 6 servings, 338 calories, 10 g fat, 541 mg sodium. From Set for Life, page 192.