The BEST porcupine meatballs

This is a variation on my Aunt LuAnn's recipe. We LOVE these! Who doesn't love meatballs???

1 beaten egg
1 T snipped parsley or 1 t dried parsley
1 1/2 c spaghetti sauce or tomato sauce
1 pound ground beef (the leaner the better, IMO)
1/4 c instant rice (brown or white)
1 t worcestershire sauce
2 T finely chopped onion
1/2 c water
Optional: 1 T parmesan cheese or 1 T Montreal steak seasoning
Try spaghetti sauce with the parm cheese for Italian flavor or use tomato sauce with steak seasoning for a zesty flavor.

In a bowl, combine egg and 1/4 c of tomato or spaghetti sauce. Stir in uncooked rice, onion, parsley, and seasoning. Add beef & mix well. Shape meat mixture into 20 small balls. Place in a 10 inch skillet. Mix remaining sauce with worcestershire and water, pour over meatballs. Bring to a boil and reduce heat. Cover and simmer til meat is cooked through - about 15 minutes. Makes 4-6 servings. Serve over cooked rice.
There will be sauce left in the pan that tastes delicious over the rice. You can add more sauce than the recipe calls for if you want these saucier. I like to use the leanest ground beef possible so that the sauce isn't greasy.