Only 4 Ingredients And You’ll Get These Amazing Meatballs!
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It only took me about 10 minutes to prepare these, so that’s what I call a quick recipe! If you want nice, extra brown meatballs you can fry these in a skillet, but the next time I make these, I intend to try cooking them in the oven. Not that there’s anything wrong with frying – I just think it requires a little more cleanup afterwards (and you know I try to avoid cleaning every chance I get, ha!)
If all the liquid isn’t absorbed to the meatballs when the cooking time is over, you can use it to make super delicious gravy to go with these. I guarantee your family will gobble these up in minutes! This recipe should make about 25 meatballs – of course you could also make jumbo meatballs and fry or bake them a little longer.
Ingredients
1 pound ground beef (or half beef, half pork)
1 (6.8 oz) box Beef Rice A Roni
2 1/4 cups water
1 Eggland’s egg
Instructions:
Combine the ground beef and Rice A Roni in a bowl and give it a good mix. Don’t add the seasoning you get in the Rice A Roni package, just save it for later.
Add the egg and mix everything together well, using your hands. Form into balls and brown in a skillet.
Measure the water into a bowl and add the Rice A Roni seasoning packet. Stir to combine.
Pour the liquid over the top of the meatballs. Reduce heat until it comes to a nice simmer. Cover the skillet and let simmer for about 30-40 minutes until the liquid has been absorbed and the meatballs are cooked through.
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Quick tip: If you want to make these even easier, instead of browning wrap the meatballs in kraut, put them in a crockpot and pour tomato sauce or spagetti sauce over them. Cook until the meatballs are done.