Kittencal's Porcupine Meatballs in Sweet and Sour Tomato Sauce

• oil (or as needed)4 tablespoons

  or as needed

• medium onion, chopped↗1

  chopped

• dried oregano↗1 teaspoon
• dried basil↗1 teaspoon
• garlic cloves, finely chopped↗6

  finely chopped

• crushed red pepper flakes↗1 pinch

  optional or adjust to desired heat level

• tomato sauce↗2 cans

  14 ounce

• tomato soup, undiluted (Campbell's is best to use)1 can

  10 ounce

• water↗1⁄2 cup
• Worcestershire sauce↗1 tablespoon
• cider vinegar↗2 tablespoons
• brown sugar (or to taste)↗1⁄4 - 1⁄3 cup

  or to taste

• seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)↗1 teaspoon

  or to taste

• fresh ground black pepper (to taste)↗

  to taste

• MEATBALLS
• lbs ground beef (use my Kittencal's Italian Melt-In-Your-Mouth Meatballs)↗1 1⁄2
• cups uncooked instant rice (such as Minute Rice)↗1 1⁄2

Step-by-step instructions

1. 1

   For the meatballs; mix the ground beef with ingredients stated in the recipe.

2. 2

   Mix in 1-1/2 cups instant uncooked rice.

3. 3

   Shape into about 1-1/4--inch balls or as desired, then place onto a plate.

4. 4

   For the sauce; in a pot heat oil over medium-high heat.

5. 5

   Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.

6. 6

   Add in garlic and chili flakes; cook stirring for 2-3 minutes.

7. 7

   Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.

8. 8

   Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).

9. 9

   Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.

10. 10

    Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.