frazz1es porcupine meatballs

★★★★★ 1 Review
frazz1es avatar
By Joyce De Angelis
from holtsville, NY

I made these one night for my son and he loves them so much, he suggested I put them up here for others to make too. He thinks, and I know families and children will love them.If you are searching for something along the lines of a meatball but a little different and want something new for dinner, try these. oh if you like you can make into cocktail size because they are fun to pop if made small enough and you want to use as a tasty cocktail meatball. Please enjoy and Share~~

★★★★★ 1 Review
serves depends on size of meatballs cook 375 degrees
prep time 10 Min
cook time 35 Min

Ingredients For frazz1es porcupine meatballs

  • 1 lb
    90/10 or 85/15 ground beef
  • half the amount of seasoned italian bread crumb as to meat
  • half the amount of grated parm as bread crumbs
  • 1
    package of onion soup mix
  • 1 pinch
    salt
  • 1 Tbsp
    dried parsley
  • 2
    eggs
  • 1 Tbsp
    oregano, dried finely ground
  • 1 Tbsp
    garlic fresh and minced
  • 11/2 c
    instant rice
  • your favorite homemade brown gravy if using as a main course
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How To Make frazz1es porcupine meatballs

  • 1
    Place ground beef into a large mixing bowl. Eye the amount and add half the amount of breadcrumbs as there is meat. Eye the amount of just breadcrumb and add half the amount of grated cheese.
  • 2
    {if there is any questions just message me and ill get back to you quickly} Add all other ingredients and mix well. Form consistent size meatballs(if doing for a cocktail meatball do a tiny meatball, if doing as a dinner meatball, figure 3-4 meatballs a serving at 2 ounces(golf ball size) each rice will poke out here and there and swell as it cooks. Roll tightly and I like to bake in oven until done
  • 3
    Ground beef should be cooked to 158 degrees or more to prevent food borne illnesses. Please try and enjoy and thank you for sharing. If using a a main course add your favorite homemade brown gravy on top and serve hot.
  • 4
    If you want my advice, try adding rice when not cooked too meat mixture it will cook if you are baking slowly..... I also like to cook my rice and chill it cold then add to meat mixture only when cold...NOT HOT either way enjoy, but if you precook n chill rice it wont take as long to cook.... sorry for any misunderstandings
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