Porcupine Meatballs with Brown Instant Rice

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large mixing bowl, combine the ground beef, brown instant rice, finely chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper. Mix everything together until well combined.

Step 3: Take a small amount of the meatball mixture and roll it between your palms to form a meatball. The meatballs should be about 1 to 1.5 inches in diameter. Repeat the process until all the mixture is used, making approximately 20 meatballs.

Step 4: Heat a large skillet over medium heat and add a little oil. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the skillet.

Step 5: In a separate mixing bowl, combine the crushed tomatoes, tomato sauce, beef broth, tomato paste, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper. Stir well to create a smooth sauce.

Step 6: Place the browned meatballs in a casserole dish or an oven-safe skillet. Pour the prepared sauce over the meatballs, ensuring they are fully coated. Cover the dish with foil or a lid.

Step 7: Bake in the preheated oven for about 25-30 minutes, or until the meatballs are cooked through and the rice is tender.