Updated Porcupine Meatballs
Patty Sandifer Baskin
The pan sauce was an afterthought and the picture I took isn't the best. I was on a time crunch and didn't brown the meatballs but they were delicious.
I would also consider using pork sausage in these as well.
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- 1 lb
- ground beef
- 1 lb
- ground pork
- 2 box
- beef flavored rice a roni
1Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
2Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
3Brown meatballs in skillet and transfer to baking dish.At this point, save the skillet with the drippings for later. I have a clay pot that I use to make meatballs and baked beans in.
4Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
5Cover dish and bake in oven for 45 minutes to 1 hour depending on size of meatballs, until meatballs are done and rice is done.
6Take some of the broth left after removing meatballs and deglaze your pan that the meatballs were browned in and let it reduce to make a delicious pan sauce.