Ingredientes para Beef Porcupine Balls
- 1/2 cup uncooked long grain rice
- 1 lb ground chuck
- 1 large egg
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped onion (optional)
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder (optional)
- 1 tsp seasoned salt
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
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Cómo preparar Beef Porcupine Balls
- Prepare rice according to package directions. Once cooked, fluff with a fork.
- In a large bowl, gently combine 1 lb ground chuck, 1 cup cooked rice, and 1 large egg. Mix until just combined; do not overmix.
- Season the mixture generously with 1 tsp garlic powder, 1 tsp seasoned salt (or 1/2 tsp salt and 1/4 tsp black pepper).
- Shape the mixture into 20 meatballs, approximately 1 1/4 inches in diameter.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding.
- Drain off any excess grease from the skillet.
- Pour 1 cup beef broth (or water) into the skillet. Stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1/2 tsp onion powder.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- If desired, thicken the gravy further by mixing 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook until thickened.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
20g
Carbs
0g
