Arachnid Balls (Porcupine Meatballs)

Directions

1. Let the black rice soak for 10 minutes, then rinse it. In a small saucepan, partially cook the rice in water until it's just tender, adding more water if needed. Drain any excess water and set the rice aside.
2. In a bowl, combine the ground beef, cooked rice, beaten egg, onion powder, salt, paprika, garlic powder, and black pepper. Mix well and shape into meatballs. An ice cream scoop works well for uniform sizes.
3. Arrange the meatballs in an 8x8x2-inch square baking dish. In a separate bowl, stir together the tomato soup, one can of water, Worcestershire sauce, and ½ teaspoon garlic powder. Pour this mixture over the meatballs. Cover the dish and bake at 350°F for 45 minutes, or until the rice is tender. If the sauce becomes too thick, add a little extra water. Once the rice is fully cooked, remove the cover and bake for another 15 minutes.