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Porcupine Balls

Tonight’s recipe is one that my mom always used to make.  It’s one of my favorites, so I just had to get the recipe from her.  It’s really simple because it just a few ingredients, which I usually have on hand.  This can also be made in the pressure cooker by following the same directions except for cooking it for 8 minutes at high pressure instead of simmering it on the stove.


1 lb ground beef
1 box beef Rice-A-Roni
1 egg
2 Tbsp Extra-Virgin Olive Oil
2 ½ cups water
1-2 Tbsp flour

Combine ground beef, Rice-A-Roni (not the seasoning packet) and egg.  Form into golf ball sized meatballs.

Heat olive oil in a large skillet over medium-high heat.  Once oil is hot, add meatballs and brown for 2-3 minutes.  Dissolve seasoning packet in the water and pour over meatballs in skillet.  Bring to a boil, cover and reduce heat to medium-low and simmer for 20 minutes.  Remove meatballs with tongs to a bowl and cover to keep warm.  Whisk in flour to the remaining liquid in skillet to thicken for gravy.

This makes 14-16 meatballs.  Chloe didn’t eat any of this tonight, but she really liked it last time I made it.  I served it with corn on the cob and cauliflower gratin (which I will post the recipe for tomorrow).