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Kittencal's Porcupine Meatballs In Sweet & Sour Tomato Sauce

Created by KittenCal on March 1, 2013

2 tablespoons oil (or as needed)
1 medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
2 to 3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes (optional or adjust to desired heat level)
2 cans (14 ounce) tomato sauce
1 can (10 ounce) condensed tomato soup (undiluted, Campbell's is best to use)
1/2 cup water

1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4 to 1/3 cup brown sugar (or to taste)
1/2 teaspoon seasoning salt
Fresh ground black pepper (to taste)
FOR MEATBALLS
1 1/2 pounds lean ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs recipe here on this site, see link#7 in recipe heading)
1 1/2 cups dry instant rice (Minute Rice)

Step 1: For the meatballs; prepare my meatball as stated in the recipe.
Step 2: Mix in 1 1/2 cups instant uncooked rice.
Step 3: Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
Step 4: For the sauce; in a saucepan heat oil over medium-high heat.
Step 5: Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
Step 6: Add in garlic and chili flakes; cook stirring for 2-3 minutes.
Step 7: Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
Step 8: Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
Step 9: Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
Step 10: Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.