Rice A Roni Porcupine Meatballs Recipe 325 Food

PORCUPINE MEATBALLS W/ RICE-A-RONI

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

BUDGET RICE-A-RONI MEATBALLS

Steps:

• Set seasoning mix aside.
• Combine the rice mix and the egg.
• Add the raw beef in a large bowl and mix together with your hands.
• Roll into meatballs (about an inch and a half).
• In a large skillet, brown the meatballs on all sides.
• Meanwhile, mix the seasoning packet and boiling water.
• Pour over the meatballs and simmer for 30 minutes.
• Pour the cornstarch/water mixture into the skillet and simmer for 2 minutes.

BUDGET RICE-A-RONI

Steps:

• In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
• To make 4-6 Servings:.
• In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
• Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
• Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
• Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.