UPDATED PORCUPINE MEATBALLS
I love porcupine meatballs but I have always made them the old fashioned way with regular rice and cooked in tomato soup. Saw this recipe on a site and twerked it a little to my liking. The pan sauce was an afterthought and the picture I took isn't the best. I was on a time crunch and didn't brown the meatballs but they were...
Provided by Patty Sandifer Baskin
Categories Beef
Time 1h20m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350. Mix ground meats with rice/vermicelli mixes; save the seasoning packet
- 2. Add eggs. Form into meatballs. I tend to like my meatballs on the large size but that is all according to preference.
- 3. Brown meatballs in skillet and transfer to baking dish.At this point, save the skillet with the drippings for later. I have a clay pot that I use to make meatballs and baked beans in.
- 4. Mix rice seasoning mixes with 4 cups warm tap water. Pour over meatballs. Adjust water accordingly so that meatballs are covered.
- 5. Cover dish and bake in oven for 45 minutes to 1 hour depending on size of meatballs, until meatballs are done and rice is done.
- 6. Take some of the broth left after removing meatballs and deglaze your pan that the meatballs were browned in and let it reduce to make a delicious pan sauce.
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