porcupine meatballs

1 lbs. of ground beef
1  c. of cooked rice
2/3 c. of onion, chopped
3 cl. of garlic, minced
1/4 c. of parsley, loosely packed and then finely chopped
1/4 c. of grated parmesan
2 tbs. of ketchup
2/3C eggs
1/2 tsp. of white pepper
1/4 tsp. of black pepper
1 tsp. of salt
1/4 tsp. of onion powder
1/4 tsp. of garlic powder

1 jar of tomato sauce (I use Barilla or Classico)
2/3 can of chicken broth
olive oil

Preheat the oven to 450°.

In a standing mixer or large bowl, add the meat, rice, onion, garlic, parsley, parmesan, ketchup, eggs, white pepper, black pepper, salt, onion powder and garlic powder.  Mix gently until all ingredients are incorporated and then form into tangerine-sized balls.

Rub a 13x9x2 pan with olive oil and then place the meatballs in an even row.  Bake in the oven for 20 minutes.

While the meatballs are browning on one side, add the tomato sauce and chicken broth to a saucepan and warm, stirring to incorporate.  After the meatballs have been in the oven for 20 minutes, remove them from the oven, turn the meatballs over and pour the sauce over all of them.  Return to the oven and let the meatballs braise in the sauce for 15-20 more minutes.  Remove from the oven and let sit 5 minutes before serving.