Porcupine Meatballs

Time for another recipe!
This one is a staple and the ultimate comfort food for our family.  The recipe comes from hubby's grandma, and she says that I'm the meatball maker in the family now because she likes how I make them even better than how she does.
I always double the recipe so that we have leftovers to eat the next day.  They make a great lunch!  I'm all for simple recipes with few ingredients!

For one batch:
1 lbs ground beef
1 egg
1 box beef-flavored rice-a-roni

In a bowl, mix the beef, egg, and rice from the rice-a-roni.  In a largeish pot, mix the amount of water needed for the rice-a-roni (2 1/2 cups) and the seasoning packet.

Form the meat mixture into balls, about a small handful per meatball

  I always double the recipe, so this is 2lbs meat, 2 eggs, and 2 boxes of rice a roni

Start bringing the water/seasoning mixture in the pot up to a boil
Very lightly brown the meatballs in a skillet with enough oil to keep them from sticking to the pan

Put the browned meatballs into the pot with the water/seasoning, and bring to a boil.

I know this picture looks absolutely gross, but they turn out delicious!

Cover and boil the meatballs for 45 minutes to an hour (or until the rice is cooked through).  This finishes cooking the meat as well, so don't worry about putting raw meat in the pot.

While the meatballs are cooking, whip up a batch of mashed potatoes for a side.  I sometimes heat up some green beans as well for a full meal.

Use the liquid left in the pot as gravy over the mashed potatoes and enjoy!

This isn't exactly a quick meal, but it's easy enough and works for weeknight dinners as well as weekends!