Porcupine Meatballs

Growing up we had these prickly meatballs occasionally, and they were one of my favorites. They do take some advance planning, but they make a great freezer meal- so make lots of them. I have modified the original recipe to make it easier and quicker...for lazy cooks like myself!

2.5 lbs ground beef
2 eggs
2TBS McCormick Hamburger Seasoning
2 cups cooked rice OR
2 cups instant rice
*Mix well and form into meatballs. Golf Ball sizes seem to work well for proportion and cook time.

Sauce:
3 cans tomato sauce
1/3 cup mustard
1 Tbsp McCormick Spicy Montreal Steak Seasoning

Mix Sauce in large skillet and warm to light bubble. Add meat balls, spooning a little sauce over each meatball. Cover and simmer for 10 minutes. Carefully roll each meatball to the other side, continuing to spoon sauce over each one. Cover again and simmer for 10-15 minutes more, or until cooked through. I like to continue "basting" it in the sauce.

You can serve these meatballs plain, on a sandwich, or over rice along with the sauce (which is our families favorite!).