So as many of you know, Jonathan, Tessa and I are staying with my parents while we wait for our house to close. (Tentative date set for May 23rd. I’M SO IMPATIENT!)
While staying with my parents, I’ve been privy to some of the good ol’ Edmonds family recipes. So when my mom decided to make my childhood favorite, rice-o-roni meatballs, I pretty much flipped the freak out. I didn’t know mom had dinner planned, ate out with the hubby and when I came home to smell these bad boys, I gorged myself and may have, uh, eaten all the leftovers. I have no shame, these guys are delicious!
But anyway. I know I have prided myself on predominantly natural / health food and boozy recipes on my blog, and this doesn’t exactly fall into either category. But this is an oooooooold family recipe, and I simply have to share, because these meatballs are pretty much crack rolled up into instant rice goodness. Check it out!
- 1 Pound of Hamburger
- 1 Box Beef Rice-a-Roni
- 1 Egg
- 1 Teaspoon of Garlic
- ½ Teaspoon of Salt
- ½ Teaspoon of Pepper
- 1 Cube of Beef Bouillon
- 1 Teaspoon of Parsley Flakes
- A couple dashes of Worcestershire Sauce
- Mix up the dry Rice-a-Roni with the hamburger and egg. Add the herbs, spices, and seasonings (you can always adjust to taste, similar to mixing up meatloaf). Save the seasoning packet that comes with the Rice-a-Roni box for later.
- Form the meatballs into walnut sized balls.
- Brown the meatballs on all sides in oil, remove from pan & drain excess oil from pan. Put meatballs back into pan (use a large deep frying pan with a lid). Make sure to keep them in a single layer.
- Mix up the Rice-a-Roni seasoning packet and beef bouillon in some warm water, and add to the meatballs in the pan. Add just enough water to cover the meatballs. Cover. Bring to a boil, then reduce heat and simmer. When the water is absorbed, the meatballs will be done. They can take between 20-30 minutes total.