Meatballs and Rice

One of my favorite comfort foods.

1 lb. ground beef
1 c. ketchup
2 cans tomato paste
2 c. water
1/2 c. sugar
1/2 cup vinegar
salt and pepper to taste
2 c. cooked rice

Make meat into meatballs and cook in large pan with at least 2 inch sides (I'm sure it has a more professional name). If you are not fortunate enough to have one of these nifty pans use a regular but add the meatballs to the sauce not the other way around. While waiting on meatballs in large bowl combine ketchup, tomato paste, water, sugar, and vinegar. While you are being an amazing multi-tasker go ahead and throw on the rice (I use 2 c. water to 1 c. rice because I can't make sticky rice to save my life). Actually you should probably start your rice before making your sauce. When meatballs are done and drained from fat, add the sauce and cook another 10 minutes or so until warmed through and thickened. Place on bed of cooked rice.

Unless you have an army of children or you don't want to eat this for 3 days straight I would freeze about half the sauce and use later. If you use half the sauce then half your rice too.

From the recipe box of Grandma Porter.