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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…

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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

Print
Serves: 5 servings (about 25 meatballs) Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.8/5
( 6 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

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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52 Comments

  1. 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

  2. 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

  3. 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.

  4. 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?