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We all love this recipe. We make extra gravy using the seasoning packet and water called for on the box. We thicken with cornstarch and bake in the oven for about 40 minutes at 350. Rice is always done. My children love it served over egg noodles.

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aleut farmer November 30, 2008

This is a comfort food I ate growing up. To get all the rice cooked we always added the seasoning and the water that the rice a roni box calls for then simmer the meatballs until the rice is tender. THen add the gravy mix.

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wife2armyman October 25, 2008

this is so good and tastey. ds and dd ate it and asked for more. good comfort food. thanks elissa

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icetea November 13, 2006

After reading one one the reviews I was concerned that the rice wouldn't cook properly so I added some tomato sauce to the meatballs(used 93% lean gr. beef), First time making a beefy gravy type of porcupine and was pleased with this recipe. Thank You Elissa-

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lets.eat December 01, 2005

I used extra lean ground beef, and even after adding more water, simmering for 10 more minutes, the middle of the meatballs still had hard rice pieces. I think using the lean beef was a mistake, there was not enough moisture or fat in the centre to make the rice tender. The meatballs came out a little tough. I'm not sure I would make again. I use a porcupine ball recipe that has a tomato-based sauce and is baked in the oven that works much, much better.

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skunk galloway July 14, 2004

This was a very easy to make and tasty dinner. The only thing I will do different next time would be to double the gravy as the meatballs soaked most of it up and none was left for the potatoes!

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Shelli June 11, 2004
Porcupine Meatballs W/ Rice-a-roni