Rice A Roni Porcupine Meatballs Recipe 325

PORCUPINE MEATBALLS W/ RICE-A-RONI

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

PORCUPINE MEATBALLS II

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

PORCUPINE MEATBALLS

Steps:

• 1. Mix the ground beef and the Rice-a-roni together in a large bowl. Set the rice seasoning packet aside for later use. Form meat mixture into 1 to 1-1/2 inch balls.
• 2. Brown meatballs in a 10" skillet on medium to high heat until brown on most sides.
• 3. Pour 2 to 2-1/2 cups water and the Beef Rice A Roni's seasoning packet in with meatballs. Cover & let simmer until most of the liquid has been absorbed.
• 4. Serve & Enjoy

PORCUPINE MEATBALLS

Steps:

• In a large mixing bowl, combine all the ingredients for the meatballs and mix together well with clean hands.
• Roll into 20, 1 1/2 inch meatballs. Place meatballs in a large skillet.
• In a small mixing bowl, combine the ingredients for the sauce. Pour into skillet over meatballs. Bring sauce to a boil over medium heat and reduce heat and gently simmer for 15 minutes, covered. Very gingerly turn meatballs and continue to cook 25 minutes longer, or until meat and rice are cooked through.

CLASSIC PORCUPINE MEATBALLS

Steps:

• In a medium bowl, combine rice and hot water. Let sit for 20 to 25 minutes.
• Heat oven to 375°F.
• While rice soaks, in a large bowl combine the ground beef, onion, garlic, parsley, pepper, salt and cayenne. When rice has soaked 20 minutes add the rice and the water. Mix until everything is evenly distributed.
• Form mixture into 10 meatballs (they will be about ⅓ cup each). Place the meatballs in a 3-qt or 9-by-13-inch baking dish. Set aside while you make the sauce.
• In a separate bowl combine diced tomatoes and tomato sauce. Stir together the water and flour and add to tomatoes. Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt.
• Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.
• Garnish with chopped parsley if desired and serve.

RICE A RONI PORCUPINE MEATBALLS RECIPE - (3.2/5)

Steps:

• mix hamburger, egg and rice together and form meatballs. Brown in large frying pan. Once browned pour in 2 1/2 cups water and seasoning packet. dinner for 20 mins.

BEEF PORCUPINE BALLS

Steps:

• Combine rice mix from box with ground chuck and egg.
• Season with garlic powder, season salt or just plain salt and pepper if you wish.
• Shape this mixture into 20 1 1/4 inch meatballs.
• In a large skillet in a small amount of oil, brown meatballs over medium high heat.
• Drain.
• Slowly stir in water and special seasonings.
• Bring to a boil.
• Cover; reduce heat to low.
• Simmer 30 minutes or until meatballs are cooked.
• You may thicken gravy if desired.

EASY PORCUPINE MEATBALLS - REAL MOM KITCHEN - BEEF

Steps:

• In a mixing bowl, add the beef along with the rice/pasta from the box of Rice A Roni. Set a side the seasoning packet to use in a little bit.
• Add the egg into the mixing bowl also. Combine the beef, past/rice, and egg together.
• Shape into 25 gold ball shaped meatballs. Then cook in a skillet over medium heat to brown all sides.
• Now add the seasoning packet to 2 1/4 cups of water. Stir to combine and then pour over the meatballs.
• Allow to come to a simmer and reduce heat. Cover and simmer for 30-40 minutes until liquid is absorbed and rice/pasta is tender. Serves 4-5.