Home RecipesBeef Four Ingredient Porcupine Meatballs

Four Ingredient Porcupine Meatballs

by Jamie

The ease of this recipe is going to please you, my friends. Not only are they simple to make but are flavorfully fabulous AND the ingredient list is super short. There are only 4 ingredients needed to make this tasty treasure come to life. And one of them is water.

Water, ladies and gentlemen.

I think you just might have some on hand, am I right?

Serve these Porcupine Meatballs with Cheesy Au’ Gratin Potatoes or this delightful Loaded Mashed Potato Casserole. I also have a new potato recipe coming up for you on Wednesday that goes perfectly well with these. Hope you’ll join me. 🙂

Now, let me show you just how easy they are to make…

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1. Grab 1 pound of ground beef and toss it into a medium-sized mixing bowl.

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2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on.

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Sound good?

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3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined.

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4. Shape the mixture into 25 golf ball sized meatballs.

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5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom.

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6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine.

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7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through.

Serve and enjoy!

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“Pin-able” tutorial below…

Porcupine Meatballs from Jamie Cooks It Up!

Four Ingredient Porcupine Meatballs

Serves: 5 servings (about 25 meatballs) Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 3 voted )

Ingredients

  • 1 pound ground beef
  • 1 (6.8 ounce) box Beef Rice A Roni
  • 1 egg
  • 2 1/4 C water

Instructions

1. Grab 1 pound of ground beef and toss it into a medium-sized mixing bowl.
2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on.
3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined.
4. Shape the mixture into 25 golf ball sized meatballs.
5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom.
6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine.
7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through.
Serve and enjoy!

Notes

***This is a great freezer recipe. Assemble the meatballs and cook them according to recipe instructions. Place them in a deep 9x9 pan and cover with foil and freeze. When you are ready to use them thaw completely. Pour 1/2 cup beef broth over the meatballs and bake, covered at 350 for 20 minutes or until heated through.


Recipe from Cindi Schut

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52 comments

Kelly T February 18, 2013 - 11:14 am

Hi, I a new member of your email updates and have tried several of your dishes already…delicious!!
Used to make these all the time but for some reason forgotten about them till now, thank you.
Another spin on this dish that my best friends mother used to do is instead of browning them she would wrap the meatballs in kraut, put them in a crockpot and pour tomato sauce or spagetti sauce over them. Makes a good gravy to serve with mashed potatoe’s on the side!!
Thanks again for all the good stuff!!

Reply
Caroline September 1, 2020 - 10:29 am

I first made this recipe about 45 years ago! I raised my family on it. My 53-year-old son recently asked me for the recipe so he could make it on his birthday! He had fond memories! It’s a great recipe!

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Karen Wolff February 18, 2013 - 11:54 am

Love your recipes! Just curious what are you serving with yours?

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Gina February 18, 2013 - 1:10 pm

thanks Jamie for always posting great recipes..I don’t know how many I have downloaded and tried..I made your grandpas meat loaf and will cook it tonight..also made meatballs out of it..have a wonderful week ahead.;)

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Patricia @ ButterYum February 18, 2013 - 2:34 pm

Oh boy – I have such a soft spot for rice-a-roni.

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sandi r February 18, 2013 - 3:47 pm

Jamie, I went to Cosco and bought the Ninja… Love it. Thanks for the advice.. Now just to get in gear and make some of the recipes I have downloaded.. SANDI.

Reply
Simple Oven Baked Crumb Potatoes February 20, 2013 - 12:31 am

[…] a wonderful texture and gives the potatoes such a nice flavor. They are fabulous served with the Porcupine Meatballs I posted on Monday. They would also make a great pairing with Poor Mans Philly Beef and Cheese […]

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Sally C February 20, 2013 - 8:34 am

I think these would be good with the spanish rice flavor of rice a roni!

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Sue February 20, 2013 - 1:58 pm

I made the meatballs last night. My honey said “you can make these again” . My liquid didn’t cook all the way down so I added some Wondra flour and made some gravy. Yummy except my honey said next time make more gravy!! I used a nice meatloaf combo that my local gourmet market sells. 1/3 each of ground beef, veal and pork. This was so easy and very tasty.

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Rohman February 7, 2014 - 10:08 pm

Such cute guests! And a decnet view! I’ll have to visit your IKEA sometime soon. Seattle IKEA is too difficult to get to and makes me really cranky. Though driving home big flat pack furniture from PDX is maybe not the best idea I’ll ever have.

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Janet February 21, 2013 - 8:23 pm

I made these meatballs tonight and served them with mashed potatoes and English peas. All of the liquid did not absorb so I poured it off and used it to make brown gravy. Love, love, love these porcupine meatballs. Comfort food at it’s finest! Thanks Jamie!

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Michelle February 22, 2013 - 9:08 am

This are comfort food in my book!

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Rhonda December 2, 2022 - 3:47 pm

I love these..I add green onions and a dash of Worcestershire sauce
very tastey!!

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Nancy Long February 22, 2013 - 6:36 pm

have used rice a roni in eons and usually try not to use packaged products; but will have to give this a try. Hubby is extremely easy to please.

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Ellen January 14, 2022 - 6:29 pm

I made with ground venison and Rice Pilaf. Had extra liquid and made gravy. Served with broccoli and cauliflower augratin

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Nancy Long February 22, 2013 - 6:36 pm

meant ‘haven’t’ used

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Janet February 22, 2013 - 8:37 pm

This is a follow up to my post on 2/21. I heated these up tonight in the toaster oven and I believe they are even better than last night. So good!

Reply
Technology…a blessing and a sore wonder February 25, 2013 - 6:57 am

[…] Four Ingredient Porcupine Meatballs […]

Reply
ShaRee February 25, 2013 - 10:31 am

So glad you are back online. I was worried that you might have a family tragedy or something. Your recipes brighten up my day . . . .Thanks so much!

Reply
March Menu Plan 2013 March 4, 2013 - 6:40 am

[…] (Crock Pot) with Oven Baked Parmesan Fries Italian Tortellini Soup with Gooey Cheesy Garlic Rolls Four Ingredient Porcupine Meatballs with Oven Baked Crumb Potatoes Hawaiian Pineapple Chicken with Rice and Roasted Asparagus Black […]

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Pattyl March 4, 2013 - 2:45 pm

I’m make these yummy sounding meatballs tonight and serving them with wide egg noodles and mixed vegetables. We can’t wait to give them a try:) Your recipes are great – lots of work for you but certainly appreciated by your readers. Thanks for all the great ideas:):)

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Danielle March 8, 2013 - 12:38 pm

Hi Jaime…these sound amazing…do you think they would hold up okay with ground turkey? I vary rarely cook with beef anymore as my husband and I are dieting. Just wondering if they would turn out good with turkey instead.

Reply
Jamie March 11, 2013 - 7:17 am

Danielle,
I haven’t ever tried them with ground turkey, but my thoughts are it would work really well. Sounds like a great idea to me. Good luck!
~Jamie

Reply
Crock Pot Roasted Garlic Mashed Potatoes September 4, 2013 - 6:23 am

[…] Porcupine Meatballs […]

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Tricia September 30, 2013 - 1:30 pm

I have made these three times–my family & I love them. Thanks for a great recipe, Jamie.

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Tanya October 22, 2013 - 10:39 pm

Thank you so much for this wonderful recipe! I made a few modifications. First, I used Herb and Butter Rice-Roni. Also, I added 32 oz of Daisy sour cream to the gravy, as well as 2 cloves of garlic (pressed) and salt/pepper to taste. Yummy meatballs and amazing gravy! I served over mashed potatoes. My family wiped those plates clean! 🙂

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Renee Swartzbaugh March 27, 2014 - 5:08 pm

I’ve been making these for about 20 years, a favorite of my boys when they were little and now their wives make them.

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PATTYL August 4, 2014 - 10:34 am

These Porcupine Meatballs are ‘THE BEST”. Super easy to prepare and always superior. Serve them alone or we like them with egg noodles and mixed vegetables. A MUST DO RECIPE deffinatly a “DO OVER”

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Megan B September 20, 2014 - 12:41 pm

This is the third recipe that I’ve tried from your blog and the third Jamie success at our table. I’ve made a LOT of meatballs over the years, but my husband says these are the best he’s had. Also loved the Bourbon Chicken and Coconut Chicken strips. Thanks for getting us out of or mealtime rut!

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Bonnie, from Ohio November 24, 2015 - 4:58 pm

I made these tonight for dinner and the family loved them! I made a double batch as I have two teenage boys that are eating machines! I WILL be making these again and since I just started working I made sure to let the Hugs and 14 year old how easy these are to make!

Reply
Simple Meal Planning for Busy Moms - The Many Little Joys September 26, 2016 - 6:01 am

[…] Porcupine Meatballs from Jamie Cooks it Up […]

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Easy Porcupine Meatballs | Real Mom Kitchen October 6, 2017 - 9:05 am

[…] 3.5.3226 Recipe adapted from Jamie Cooks It Up. […]

Reply
Tasha Crosby August 26, 2018 - 8:04 pm

My family has been making ours like this from before I was born. Huge favorite! So juicy and flavorful.

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Marie October 8, 2018 - 12:45 pm

Sounds really good

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Carol frederick June 15, 2019 - 3:05 pm

Last year my 53-year-old son asked me to make for his birthday, those beef and rice things you used to make when I was a kid. So I made rice a Roni porcupines for a very happy birthday Guy!

Reply
gun mayhem July 8, 2019 - 1:08 am

Can not wait to try it out! It looks so good to try..Thanks

Reply
Four Ingredient Porcupine Meatballs using Beef Rice A Roni - Cook Recipe October 16, 2019 - 3:27 am

[…] Source by jamiecooksitup.net […]

Reply
Ginger Booker November 9, 2019 - 7:50 pm

I have made this recipe almost For 40 years. A favorite.

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Kent February 1, 2020 - 8:16 pm

These were easy and delicious. Made them for a birthday party and they disappeared long before any of the other crockpots.

Doubled the recipe with a 2.5
Lb tray of ground Chuck and kept them to ping pong sized balls and topped out at 37. 25 per pound would have been great but it just wasn’t happening.

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Jodi August 31, 2020 - 9:30 pm

Super good and easy! My kids are so picky.
But everyone ate them! That’s a win for me!??

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Anna September 24, 2020 - 6:07 am

I’ve made these for 30 years except I use a cornstarch slurry and make gravy out of the broth they were cooked in.

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Kathy Watkins October 4, 2021 - 5:36 pm

Love them. Sometimes i mix in italian sausage.

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Marilyn October 19, 2021 - 4:39 pm

Great recipe for kids. Thank you. Our granddaughters love to “make dinner” for us using this recipe.

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cuddlesam January 15, 2022 - 3:45 pm

This is one of very favorite recipes!!! I don’t know why, but lately some of the rice in the meatballs aren’t all getting soft. What am I doing wrong???

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Christine Stewart May 2, 2022 - 11:48 pm

How is this porcupine meatballs? Where’s the gravy? You could save yourself a lot of time by not rolling meatballs and just adding hamburger to the rice a roni like most of us have for the last 30 years.

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Clayton D. June 1, 2022 - 7:28 pm

Change things up a bit. HOW BORING is getting the same thing for the last 30 years. Get some creativity in your cooking skills instead of being so negative in your thinking. Think outside the RICE A RONI box Christine! Simply call your recipe LAZY LADY meatballs!

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Linda December 16, 2023 - 11:21 am

I am sorry but I need to reply to your comment….”If you can’t say something nice, don’t say anything at all!” Constructive comments only!

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Vicki November 29, 2022 - 9:18 am

My mother made these at least one a week ,an us kids would be so excited ,they are Delicious stick to your ribs meal , Thank you for sharing

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Sandra February 20, 2023 - 10:36 am

absolutely the best.
I doubled and gave a batch to my daughter and husband. they beg me to make them again.
instead of water, I used broth. very good
thanks for sharing

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Kimberly Stoll June 5, 2023 - 10:26 am

Hi, I made these once oh 25 years or so ago when kids were younger (all moved out now 🙂 ) and have been trying to find the receipe to make them again. I think I orginally got the receipe off the Rice a Roni box but not any more. Have been trying to figure something different with hamburger tonight and thanks to you I have it. Thanks so much for posting this receipe. I like the brown sauce/ gravey with the meatballs instead of the tomato sauce. I cook and bake alot, very excited to cook there tonight.

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Jamie June 5, 2023 - 10:41 am

Kimberly,
I’m so happy you found this recipe. I hope you enjoy it!
All my best,
~Jamie

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Brenda Olena August 21, 2023 - 7:30 am

Hi Jamie
Can you double this recipe? I like the gravy part but it doesn’t sound like it will leave any gravy. I have made porcupine balls with tomato soup. I would like to try a brown gravy for the sauce. What do you suggest?

Reply

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