updated porcupine meatballs
I love porcupine meatballs but I have always made them the old fashioned way with regular rice and cooked in tomato soup. Saw this recipe on a site and twerked it a little to my liking. 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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prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For updated porcupine meatballs
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1 lbground beef
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1 lbground pork
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2 boxbeef flavored rice a roni
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2eggs
How To Make updated porcupine meatballs
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1Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
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2Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
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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.
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4Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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