Beef Porcupine Balls Recipe

Ingredients for Beef Porcupine Balls

• Rice A Roni
• 1 lb ground chuck
• 1 large egg
• 1 cup beef broth (or water)

How to Make Beef Porcupine Balls

1. Prepare rice according to package directions. Once cooked, fluff with a fork.
2. 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.
3. Season the mixture generously with 1 tsp garlic powder, 1 tsp seasoned salt (or 1/2 tsp salt and 1/4 tsp black pepper).
4. Shape the mixture into 20 meatballs, approximately 1 1/4 inches in diameter.
5. 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.
6. Drain off any excess grease from the skillet.
7. 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.
8. Bring the mixture to a boil.
9. Reduce heat to low, cover, and simmer for 30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
10. 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.