4 INGREDIENT PORCUPINE MEATBALLS - middleeastsector
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4 INGREDIENT PORCUPINE MEATBALLS

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This very easy and quick recipe guarantees the best meatballs in town! Four-ingredient porcupine meatballs that anyone can make at any time with little effort. If you love meatballs and looking for another variety that you can make easily, then these four-ingredient porcupine meatballs are a must! Pair these meatballs up with mashed potato casserole for a filling weeknight meal that your entire family will love!

These porcupine meatballs have been one of our favorite menu rotations for years. This dish is perfect whenever I need something easy and quick. And these porcupine meatballs are freezer-friendly. Simply assemble and cook accordingly. Then, keep in a foil and freeze. Before serving, thaw completely. Then, bake in a half-cup broth for 20 minutes at 350 degrees covered.

 

INGREDIENTS :

1 egg
1 lb. ground beef
2 1/4 cups of water
1 (6.8 oz.) box Beef Rice A Roni

 

DIRECTIONS :

Step 1: Into a medium-sized mixing bowl, place 1 pound of ground beef. Pour in 1 box of Beef Rice A Roni (only the rice and pasta). Set the seasoning packet aside for later.

Step 2: To the bowl, add the egg. Using your hands, mix everything well until combined. Then, form the mixture into 25 golf ball-sized meatballs.

Step 3: Carefully place the meatballs in a hot large, deep skillet over medium-high heat. Cook until the top and bottom is browned.

Step 4: In a large measuring cup, pour 2 1/4 cups of water. Then, add the packet of seasoning from the Rice A Roni box. Stir well. Pour this over the meatballs. Adjust the heat to medium-low and let the liquid come to a simmer. Then, put the lid on and simmer for about 30 to 40 minutes until the liquid has been absorbed and everything is completely cooked.

Step 5: Remove from the oven when done and serve the porcupine meatballs right away. Enjoy!

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