Saturday, September 15, 2012

Easiest Meatballs - Step by Step

If you have been around my blog for a while, you may remember the post I did about Porcupine Balls.  These are a quick meatball you can whip up on a school night, and they are sure to be a crowd pleaser. Serve them with your favorite dipping sauce (BBQ or ketchup, perhaps) or just eat them plain.

I love to cook with a blog right in front of me showing step by step, so here are a few photos for you.

Pour beef rice-a-roni into a bowl.  Add an egg.

Add 1 lb of lean ground beef (very lean - you don't drain the fat on this recipe!) and mush it together with your fingers.

Wash off your hands and grab a cookie scoop like this.  Proceed to scoop little balls of the meat mixture into a skillet.

When you run out of meat, it is time to put the skillet on the stove top and brown the meatballs on all sides.

Like this.

Don't let Dioji's bored expression fool you.  He loves food blogging.  It often means the food gets carried to and from the sunroom for photos.

After this, add a cup and a half of hot water and the package of seasoning from the rice-a-roni.  Bring to a boil, cover and reduce heat to low.  Let it simmer for about 40 minutes.  Check on it once to make sure that you don't need to add any water.  I haven't had to lately, but sometimes I do.  You want to make sure the meatballs are moist.

Then you are done.  Sit down and eat those porcupine balls with a smile.   Best of all, if you want to pack them the next day as a lunch, they are a great size for that!

Hungry for more?  Take a look at my Meatloaf Balls:

Or, if you want to try another porcupine ball variation, take a look at this recipe over at Food Network.  They are using ramen noodles:



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