Recipe: Turkey Porcupines in Tomato Sauce

TURKEY PORCUPINES IN TOMATO SAUCE

1 LB. GROUND TURKEY
1/2 CUP UNCOOKED REGULAR RICE
1/4 CUP FINELY CHOPPED ONION
1/2 TEASPOON GARLIC SALT
1/4 TEASPOON GROUND BLACK PEPPER
1/2 TEASPOON WORCESTERSHIRE SAUCE
2 TABLESPOON CANOLA OR OLIVE OIL
1 TEASPOON ITALIAN SEASONING
1 CUP WATER
2 (8-OZ) CANS TOMATO SAUCE

iN LARGE BOWL COMBINE TURKEY, RICE, ONION, SALT, PEPPER, AND WORCESTERSHIRE SAUCE; MIX WELL. SHAPE INTO 16 BALLS. IN MEDIUM SKILLET LIGHTLY BROWN MEATBALLS IN OIL. CAREFULLY TURNING TO BROWN EVENLY; IN MEDIUM BOWL COMBINE REMAINING INGREDIENTS; BLEND WELL. POUR OVER MEATBALLS; BRING TO BOIL. REDUCE HEAT; COVER AND SIMMER 45 MINUTES; STIRRING OCCASIONALLY YIELDS 4 SERVING
NOTE: GROUND TURKEY THAT CONTAINS WHITE MEAT HAS LESS FAT SO DOES NOT SHRINK AS MUCH AS GROUND TURKEY HAVING SOLELY RED MEAT. HOWEVER THE LATTER USUALLY COST LESS THAN A DOLLAR PER POUND HERE IN THE MIDWEST. I VE YET TO USE THIS PARTICULAR PORCUPINE RECIPE USING TURKEY BUT I ADDED INGREDIENTS I USE IN GROUND BEEF PORCUPINES LIKE ITALIAN SEASONING AND WORCESTERSHIRE SAUCE. I USUALLY USE BROWN SUGAR AS OPPOSED TO THE WHITE BECAUSE MY CHILDREN LIKE THE TASTE BETTER.