Porcupine Meatballs
	1 kg    beef, minced   1 large    egg, beaten   1/2 cup    milk   1 tsp    beef stock powder   .5 tsp    oregano, dried   .25 tsp    rosemary, dried   1 tsp    paprika   1/2 cup    rice, long grain   2 Tbs    butter   1 can    tomatoes, tinned, 425g   2 cups    water   1/2 cup    teriyaki sauce, (optional)   3 Tbs    onions, very finely chopped or grated     1 Combine beef, egg, milk, paprika, oregano, rosemary, stock powder and rice. Roll into 5 cm balls. 2 Melt butter in skillet over low heat. Raise heat to medium, add meatballs and brown on all sides, about 8 to 10 minutes. 3 Combine tomatoes, water, teriyaki sauce and onion in large saucepan. Bring to boil over medium-high heat. Drop meatballs into tomato mixture. Cover pan and simmer until sauce is thick, 40 minutes to 1 hour.   Servings: 4 Yield: 12    Recipe Type Beef, Meatballs   Copyright © 2006, The Gourmet Saint