Classic Porcupine Meatballs - Plan to Eat

Step 1

Place the canola oil in a large frying pan.

Step 2

In a large mixing bowl combine the rice, water, soup mix, garlic powder, ground beef and ground pork. Mix together well (I always just use my hands since I have to form meatballs anyways) and form into 1 1/2 inch meatballs, around 22-25. They will be loose because of the water, but you need the moisture in there for the rice, trust me they will cook up nicely!

Step 3

Heat a large lidded saute pan and then fry all of the meatballs until golden brown on all sides. When starting, fry them for a long time on the first side, cooking them until they are really browned so that when you flip them they don't fall apart.

Step 4

When all of the meatballs are done , drain the excess fat off, then combine the last four ingredients together and pour over top of the meatballs.

Step 5

Place a lid on top of the saute pan and simmer on medium-low heat for another 20-30 minutes, until the rice in the meatballs is cooked, stirring every 10 minutes or so. I actually just shake the lidded pan back and forth to move things around.

Step 6

Serve and enjoy! We make rice and serve these and the sauce over top.