Description

Ground beef, ground pork and Beef Rice-A-Roni meatballs, braised in brown gravy.

Ingredients

1 pound ground beef (85x15) 1 pound ground pork 2 packages (6.8 oz) Beef Rice-A-Roni 2 large eggs, beaten 2 teaspoons granulated garlic 1 teaspoon dried oregano 1 teaspoon ground black pepper 2-4 teaspoons Worcestershire sauce or to taste (I used 4 teaspoons) 6 cups Beef Broth or water Cornstarch slurry, ¼ cup cornstarch and ¼ cup cold water, mix until there are no lumps. Salt & Pepper to taste

Instructions

Preheated 350 F oven Remove the seasoning packed from the boxes of Rice-A-Roni and set aside. In a large bowl add the ground beef/ground pork, eggs, both boxes of Rice- A-Roni, garlic, oregano, Worcestershire sauce and mix to combine. Form the mix into meatballs of your desired size. I use a ¼ cup scoop and the yield is about 30 meatballs. Also keep in mind the size of the meatball you form will affect cooking time. In a large skillet over medium heat, add 1-2 tablespoons of olive oil (This will depend on if you fry in batches or not). Allow oil to come to temp a minute or so and add meatballs (Do not overcrowded) and brown them and once browned remove to a plate. If you are using a frying pan that can hold 6 cups of liquid plus the meatballs and is oven safe continue using that pan. In the episode I used a 12 cup Dutch oven and proceeded as follows: Add the beef broth/water to a Dutch oven and bring to a boil, make the slurry and slowly drizzle the slurry into the boil liquid until desired thickness. Taste for salt & pepper and adjust to taste if needed . Add the meatballs to the gravy, cover and place in the oven and cook for 40-50 minutes. Remove a meatball and test after 40 minutes, rice should be tender, if not cook for another 10 minutes. If you want to make it on the stove top: Once all the meatballs are browned add them all back to the pan, add the beef broth/water and both Rice-A-Roni seasoning packets, bring to a boil, cover, reduce heat source to low and cook for 30 minutes. Bring back to a high simmer, and slowly stir in the slurry until desired thickness. Taste for salt & pepper and adjust to taste if needed. Serve over/on the side of rice/mashed potatoes or baked potato as I did.

Serves

4 - 6

Additional Comments

Please note I have added instructions to cook in the oven or the stove top.