Porcupine Meatballs

I meant to make these last week, but I never got around to it and I had to use that ground beef before it went bad. My husband knew I was planning to make these and when he got home from work he was happy to see them on the stove, this is one of his new favorite meals.

You can find the official recipe here, and if you want to see my original post about these you can find it here.

Basically you take 1 lb. of ground beef mixed with one egg and the rice from a box of Beef Flavored Rice-A-Roni and squish it together. I also add some steak seasoning to the meat mixture for extra flavor. Then you form the meat into meatballs and brown them in a skillet with a little oil. Next mix the seasoning packet that comes with the rice with 2 1/2 cups water and pour it over the browned meatballs. Cover, reduce heat to low, and cook for 30 minutes. I served them over egg noodles and with a green salad.

Now the last time I made these the skillet I used had an ill fitting lid and most of the steam escaped and I had very little of the water left. However it had made a nice gravy and I thought that next time I would add more water so there would be more gravy. This time I used a different skillet with a tight fitting lid and I added an extra 1/2 cup of water. Of course since the lid fit better there was a lot of gravy, but it was very watery. No biggie, I just added a cold water/cornstarch mixture and simmered it for a few minutes and voila! It was a nice, thick gravy for the noodles and went very well with the meatballs.

Happy eating!