By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 lb lean ground beef
- 1 1/2 cups uncooked divided white rice
- 1 teaspoon dried onion
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (14 oz) can beef broth
Preheat the oven to 350 °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!