Porcupine Meatballs
1 1/2 cups Italian bread crumbs
1 lb ground beef
2/3 cup uncooked parboiled rice
1/2 cup milk
1 package (1 oz) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 oz each) tomato juice (3 cups)
Heat oven to 425°F. In large bowl, mix bread crumbs, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
Pour water and tomato juice over meatballs; stir gently.
Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.
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