Porcupine Meatballs

It's been a while since I posted.  Life gets busy. . .  Tonight I wanted Porcupine Meatballs, but I didn't want to have to make two batches, one traditional recipe and one Hannah could have.  So I tweaked the traditional recipe to make enough meatballs for all of us, including Hannah.  They are very delicate meatballs, treat them gently!

The meatballs:

1 tsp. tapioca starch

1/3 c. cold water

1/4 cup tomato sauce from a 15 oz. can

1/3 cup long grain rice

1/2 tsp. dried minced onion or 1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1 lb. ground beef

The sauce:

remaining tomato sauce from the 15 oz. can

2 T. coconut aminos

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. minced onion or 1/4 tsp. onion powder

Heat the oven to 350° F.  Combine the tapioca starch and cold water in a small saucepan.  Stir until tapioca dissolves.  Heat on the stovetop over high heat until the tapioca gel is thick and translucent.  DO NOT BOIL!  Pour in a small bowl and refrigerator.  In a separate small mixing bowl, measure the 1/4 cup tomato sauce, rice, minced onion, garlic powder, black pepper, and ground beef for the meatballs.  Add the tapioca gel from the refrigerator.  Mix well.  Form into 1" meatballs and place in a 13x9 inch casserole dish.

Prepare the sauce:  In a small mixing bowl, combine the remaining tomato sauce, coconut aminos, dried oregano, garlic powder and minced onion.  Mix well.  Pour over the meatballs, be sure to cover each meatballs with some of the sauce.

Cover tightly with foil, sealing around the edges of the casserole dish.  Bake for 45 min. to 1 hour.  

Rice should be soft and poking out of the meatballs.  Use a large spoon to gently scoop each meatball from the pan, they are very delicate meatballs.  Serve with some of the sauce from the pan if desired.