Prep Time: 15 min
Cook Time: 1 hour
1 pound lean ground beef
1 1/2 cups uncooked white rice, divided
1 teaspoon dried onion
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 (14.5-ounce) can diced tomatoes with juice
1 (14-ounce) can beef broth
Preheat the oven to 350 degrees F.
Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together with your clean hands. Form the mixture into 8 or 9 golf ball-size balls.
In a large casserole dish, add the remaining rice, dried onion, salt, Italian seasoning, diced tomatoes and beef broth. Stir together with the spoon and top with the meatballs.
Cover the dish tightly with foil and bake for about 1 hour. The rice in the meatballs will have puffed up all around the meat, and your meatballs will look like little porcupines!
Cook’s Note: Let an adult help you remove the dish from the oven with oven mitts or hot pads. When you remove the foil, steam will come out, so be careful!
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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