Weeknight Porcupine Meatballs

Tuesday, November 15, 2016

This is one of my husband and kids' favorite meals. I do not make these very often because of the high sodium content of the rice a roni. But there is now a lower sodium option on the shelves now,so I use that.When you cover and simmer the meatballs,make sure you simmer long enough to cook the rice inside the meatballs.I usually cover and simmer for about an hour and check to see if all of the rice is soft.

 Beef Porcupine Meatballs

1 box Beef Flavored Rice-A-Roni (low sodium)
1 lb lean ground beef (or turkey)
1 egg, slightly beaten
1 T butter
2 1/2 c water

1.In a medium skillet on medium high heat,melt the butter and cook the rice (DO NOT USE THE SEASONING PACKET UNTIL LATER)until the vermicilli has browned.Transfer the rice to a large mixing bowl.
2.When the rice has cooled a bit,add the ground beef and beaten egg to the rice.Mix well and shape into meatballs.
3.Heat the skillet you browned the rice in and add about a T of oil.Cook the meatballs until all sides are browned.Add the packet of rice-a-roni seasoning and 2 1/2 cups water.Stir to incorporate the mix.Bring to a boil,reduce heat and simmer,covered for 45 minutes to an hour.If you need more water,add as needed.Serve with mashed potatoes and use the gravy on them.yum!

1 comment:

  1. Another fantastic dish, very simple with loads of taste.
    Thank you Liz :)