Rice A Roni Meatballs
Why I Love This Recipe
Winner, Winner, Meatball dinner! Janie (Appy_Girl) from TOH posted this recipe! A lot of people commented that this was like Porcupine Meatballs so I looked them up and porcupine meatballs are made similar but with a tomato based gravy so that is the difference! Janie said they were so good that the next time she makes it, she is going to make it a meatloaf! After she said that, I was torn on making meatballs first or a meatloaf but I went with meatballs!
The meat mixture smelled fantastic just while it was sitting there waiting to be made into meatballs! I'm wondering if there is a way to get the rice nice and fluffy in those meatballs? It was great the way it was but it's just a thought I had! My family loved this and wants it on the menu again soon! They gobbled up the meatballs and pasta and slurped up every drip of gravy! 5 star recipe!
Ingredients You'll Need
3/4 pound ground beef
1/3 cup onion, minced
3 cloves garlic, minced
1 cup fresh white mushrooms, diced into small pieces
1 (6.8 ounce) box Beef Rice A Roni, set aside seasoning packet
1 egg, beaten
1½ teaspoons dried parsley
2 cups warm water
salt and pepper, as desired
1½ tablespoons cornstarch
½ cup water
½ cup milk
Preheat oven to 350°
In a large bowl, combine beef, onion, garlic, mushrooms, Rice A Roni (set aside seasoning packet), egg, parsley, salt and pepper. Mix well and let sit 30 minutes before shaping meatballs to give the rice time to soften up a little.
Shape into meatballs, approximately 10-12.
In a large oiled skillet, brown the meatballs over medium high heat. Remove from heat and transfer to a 9x13 glass baking dish.
Stir rice seasoning packet into 2 cups of warm water. Pour water into baking dish with the meatballs. Cover with aluminum foil and bake for 45 minutes or until meatballs are cooked through.
Pour the liquid from the baking dish into a saucepan. You may need to add beef broth or water to make a bigger batch of gravy but there was plenty for us. Heat over medium high heat. Stir together cornstarch, warm water and milk to make a thick slurry. When it comes to a boil, stir in the cornstarch and water/milk mixture. Cook until it thickens to desired consistency.
Serve with your choice of mashed potatoes, buttered noodles or whatever you like. I served with 8 ounces cooked penne pasta.