Getting down to the end of the month and grocery day is right around the corner! I do one big shop a month so we are in the last week before stock up day. Trying to use those little last pieces of meat in the freezer and wanting to stretch them farther I added cooked brown rice to the ground beef to make Porcupine Meatballs.
They are called Porcupine Meatballs because some of the rice can stick out of the meatballs making them look like little porcupine quills.
These were actually better than we thought they were going to be. There were so many different recipes of this that I combined several different recipes together. One recipe called for using “Rice-a-Roni”, anther tomato sauce and yet another was for canned cream of mushroom soup. I wanted a savory meatball and gravy. This hit that spot for us.
My daughter thought the edges where the meatballs had cooked were a little too “chewy” but each child had two servings so I don’t think she minded too much!
I served this with green beans and a side salad.
Porcupine Meatballs with Gravy
- 1 1/2 lbs. ground beef
- 1 cup cooked rice, cooled
- 2 eggs
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Morton Nature’s Seasoning
- 2 quarts beef stock
- 2 tablespoons olive oil
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- salt and pepper to taste.
- Mix ground beef, rice, eggs, Worcestershire sauce, and Morton Seasoning in a bowl. Using hands blend ingredients until well combined.
- Pour the olive oil into a large skillet.
- Roll the meatballs into 1/2 oz. size and place them into the skillet. Cook the meatballs over medium heat browning slightly on top and bottom.
- Pour the beef stock into the skillet and cover. Cook the meatballs stirring occasionally for 12-15 minutes until cooked through.
- Remove meatballs to a plate with a slotted spoon. Mix cornstarch and water in a small bowl until cornstarch is dissolved. Pour slurry into skillet. Stir continually scrapping up any browned bits of meat in the bottom of the skillet. Gravy will start to thicken within 5 minutes. Allow it to come to a slow boil. once thickened remove from heat and taste. Adjust spices as necessary.
- Return meatballs to gravy and stir to coat. Serve hot.