These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
- Preheat oven to 350°F.
- Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
- Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
- Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.