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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
Can not wait to try it out! It looks so good to try..Thanks
I have made this recipe almost For 40 years. A favorite.
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.
Super good and easy! My kids are so picky.
But everyone ate them! That’s a win for me!??
I’ve made these for 30 years except I use a cornstarch slurry and make gravy out of the broth they were cooked in.
Love them. Sometimes i mix in italian sausage.
Great recipe for kids. Thank you. Our granddaughters love to “make dinner” for us using this recipe.
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???
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.
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!
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!