Growing up, one of my favorite things to have for dinner was my mom’s rice meatballs. Once I was older and on my own, I found out that this dish is also called porcupine meatballs.
It may seem like a weird name for a meal, but it all comes from the look of the meatballs. Rice is mixed into the beef before it is formed into balls. After cooking, the rice gives the appearance of what a porcupine would look like with his poky quills.
I recently saw my friend Jamie from Jamie Cooks it up post a version of porcupine meatballs. I saw that it only took 3 ingredients to make and knew I’d have to give it a try.
This recipe is a beefy version where my mom’s is a version coated in a tomato sauce. However, it was a welcomed change. The family enjoyed it and it is quicker to make than my mom’s version.
- 1 lb ground beef
- 1 (6.8 oz) box beef flavored Rice A Roni
- 1 egg
- 2¼ cups water
- In a mixing bowl, add the beef along with the rice/pasta from the box of Rice A Roni. Set a side the seasoning packet to use in a little bit.
- Add the egg into the mixing bowl also. Combine the beef, past/rice, and egg together.
- Shape into 25 gold ball shaped meatballs. Then cook in a skillet over medium heat to brown all sides.
- Now add the seasoning packet to 2¼ cups of water. Stir to combine and then pour over the meatballs.
- Allow to come to a simmer and reduce heat. Cover and simmer for 30-40 minutes until liquid is absorbed and rice/pasta is tender. Serves 4-5.
Recipe adapted from Jamie Cooks It Up.