Beef Porcupine Balls

READY IN: 50mins
Recipe by Michelle S.

My Aunt first made this for me as a teen. I still crave it every now and then. It is a very basic recipe that you can have fun "playing" with.

Top Review by Stephanie W.

I made this tonight, but made it my own way. I used the rice, but I also chopped up an onion to add to the meat, as well as salt, pepper, garlic powder, oregano, and parsley. I also added maybe a tablespoon of V8 Tomato Juice. After forming into balls and browning, I added water, and instead of the beef flavor packet, I used a can of Cream of Mushroom soup. I let it simmer for the time said, and added a little flour to thicken up the gravy. Was SOO good! Served with mashed taters and broccoli and cauliflower in asiago and Parmesan cheese sauce!

Ingredients Nutrition

  • 192.77 g packagebeef Rice-A-Roni
  • 453.59 g ground chuck
  • 1 egg, beaten
  • 591.47 ml water

Directions

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

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