Porcupine Beefballs

Beefballs

1 lb ground beef
1/2 C uncooked rice
1/4 C minced onion
1 tsp salt
1/8 tsp pepper

Quick Tomato Sauce

2 Tbls margarine
1/4 C chopped celery
1/4 C chopped green pepper
2 Tbls chopped onion
1 can (10 1/2 oz) tomato soup
2/3 C water
2 Tbls lemon juice
1 tsp worcestershire sauce
2 tsp brown sugar
1 tsp dry mustard
1 tsp salt

Sauce: Cook margarine, celery, pepper, onions in skillet until tender. Add remaining ingredients and simmer 5 minutes.

Beefballs: Mix beefball ingredients and shape into balls. Place in greased 8x8 baking dish. Pour Quick Tomato Sauce over balls. Cover with foil and bake @ 350 F for 1 hour or until rice is tender when pressed.

Freezer version: Do everything as directed, but freeze before cooking. On cooking day, thaw completely. Cook covered @ 350 F for 1 hour or until rice is tender. Make sure beefballs are cooked completely through before eating.