Porcupine Meatballs

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  • 1 pkg Beef-flavored Rice-a-Roni
  • 1 pound ground beef
  • 1 egg, beaten
  • 1/2 cup chopped onion
  • olive oil or butter
  • 1 beef bouillon cube
  • 2 1/2 cups water


  1. Lightly saute chopped onion in olive oil or butter.
  2. Pour Rice-a-Roni rice (not the seasoning) into a bowl. Add the beef, beaten egg, and sauted onions. Mix thoroughly and form into approximately 20 small meatballs.
  3. Brown the meatballs in 1 to 2 Tbsp oil or butter in large frying pan or dutch-oven type pan. You don't have to cook them all the way through, since they will finish cooking in the boiling juices, but they should not be raw.
  4. Drain fat from pan, if any remains.
  5. Add the seasoning packet, the beef bouillon cube, and the 2 1/2 cups of water.
  6. Bring to a boil, then reduce heat to medium. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking, but being careful not to break the meatballs too much. Serve hot.