Porcupine Meatballs

1 lb lean ground beef
1/2 medium yellow onion finely diced
1/2 C long-grain rice
1 large egg
1 T Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
3/4 tsp salt
1/2 tsp black pepper

Sauce:
29 oz tomato sauce
1 C chicken stock
1 T Italian seasoning
2 tsp minced garlic about 2 to 3 cloves
1 tsp onion powder
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 T fresh parsley chopped, for garnish

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.

Meatballs: In a large mixing bowl, combine the ground beef, onion, rice, egg, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Form the meat into about one-inch meatballs. Set aside.

Sauce: In a medium mixing bowl, combine the tomato sauce, chicken stock, Italian seasoning, garlic, onion powder, salt and pepper. Pour half of the sauce into a 9 x 13-inch casserole pan. Arrange the meatballs on top of the sauce in an even layer. Top the meatballs with the remaining sauce. Cover the pan with aluminum foil and bake for one hour until the rice is tender and the meatballs are cooked through. Garnish with the chopped parsley and enjoy.

To store in refrigerator: Allow meatballs to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to three or four days.

To reheat, microwave for one to two minutes or until thoroughly warm. You can also place it back in the oven, covered at 350 degrees, for 10 to 15 minutes.

If you want to freeze the meatballs, it is best to do so before cooking. Separate them on a sheet pan and freeze for three to four hours, then place them in a freezer-safe bag and store them for up to two months. Thaw in the refrigerator overnight before cooking. To freeze cooked meatballs, place the meatballs and sauce in a freezer-safe container or resealable bag and freeze for up to three months. To reheat, thaw in the refrigerator overnight, then warm in the oven or on the stove until heated through. If reheating from frozen, bake at 350 degrees for 25 to 30 minutes or until the meatballs are fully heated.