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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…
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.
Sound good?
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!
“Pin-able” tutorial below…
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
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!!
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!
Love your recipes! Just curious what are you serving with yours?
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.;)
Oh boy – I have such a soft spot for rice-a-roni.
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.
I think these would be good with the spanish rice flavor of rice a roni!
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.
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.
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!
This are comfort food in my book!
I love these..I add green onions and a dash of Worcestershire sauce
very tastey!!