Rice-A-Roni Porcupine Meatballs & Gravy
"I found the original recipe on another site and it was posted by MakeDollarHoller. Of course I had to make a few "TWEAKS". I can't leave a recipe alone, no matter how good it is. This is a VERY dense meatball. Now the seasonings are just "guesstimates", so feel free to adjust them to your own tastes. And if you want to add other seasonings and spices, feel free to do so. Serve over mashed potatoes or even noodles. Posted to "ZAZZ" on 2/26/15. Keep Smiling :)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (379.5 g)
- Calories 596.4
- Total Fat - 29.4 g
- Saturated Fat - 9.1 g
- Cholesterol - 155.8 mg
- Sodium - 228.5 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 1 g
- Sugars - 0.2 g
- Protein - 33 g
- Calcium - 45.6 mg
- Iron - 3.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Set the seasoning packet from the box of rice mix aside.
Step 2
In a large bowl mix well together rice, egg, both meats, garlic powder, oregano, pepper, and Worcestershire sauce then form into 26 meatballs.
Step 3
Over medium heat in a large skillet, heat oil until hot but not smoking.
Step 4
Add meatballs and lightly brown (do not over crowd skillet), drain if needed.
Step 5
Mix rice seasoning packet with 3 cups of water and pour over meatballs.
Step 6
Bring to a boil, cover and reduce heat to low and simmer for 30 minutes.
Step 7
Remove meatballs from skillet and turn heat to medium high.
Step 8
Make a slurry of cornstarch and 3 Tablespoons of water, pour into skillet and whisk well until thickened.
Step 9
Return meatballs to pan and spoon gravy over meat.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use ground pork and beef that have been freshly ground for the best flavor.
- If you don't have Worcestershire sauce on hand, you can substitute it with soy sauce or balsamic vinegar.
- Replace ground pork with ground turkey for a leaner option. This substitution will help reduce the fat content of the meatballs while still providing the desired flavor.
- Replace vegetable oil with olive oil for a heart-healthy option. Olive oil contains monounsaturated fats that can help reduce cholesterol levels and the risk of heart disease.
Italian-Style Meatballs and Gravy Replace the pork and beef with 1 pound of ground Italian sausage. Replace the garlic powder, oregano, and black pepper with 1 teaspoon of Italian seasoning. Replace the Worcestershire sauce with 1 tablespoon of red wine vinegar. Add 1/4 teaspoon of crushed red pepper flakes. Replace the cornstarch with 2 tablespoons of all-purpose flour.
Roasted Broccoli - Roasted broccoli is the perfect side dish to serve with Rice-A-Roni Meatballs & Gravy. It is a healthy and flavorful way to round out the meal. Roasting the broccoli brings out its natural sweetness and gives it a nice crunchy texture. Plus, it only takes a few minutes to prepare and cook, so it is a great time saver.
Garlic Mashed Potatoes: Garlic mashed potatoes are the perfect accompaniment to Rice-A-Roni Meatballs & Gravy. The creamy texture of the potatoes is a great contrast to the crunchy texture of the roasted broccoli, and the garlic adds a nice flavor that complements the other ingredients. Plus, they are a quick and easy side dish to make, making them a great time saver.
FAQ
Q: How long should the meatballs simmer?
A: The meatballs should simmer for 30 minutes, covered, over low heat.
Q: What temperature should the oven be set to?
A: The oven should be set to 375°F (190°C) when baking the meatballs.
Q: Why are they called 'Porcupine' meatballs?
A: Because the rice sticks out of the meatballs like the quills stick out of a porcupine.
1 Reviews
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Fun facts:
The Rice-A-Roni brand was created in 1958 by the DeDomenico family. It was an instant hit and became known as the "San Francisco Treat".
Rice-A-Roni meatballs and gravy was a favorite dish of the late actor and comedian Robin Williams. He was known to have requested it while on the set of his movies.