Turkey Porcupine Balls in Chicken Broth

by Whiski Business on March 30, 2011

Turkey Porcupine Balls in Chicken Broth

This was one of those  just before payday meals. I try to make due with what I have on hand. I’m a frugal gal. I did run to the store and buy Rice a Roni.

The spices, egg, and rice get mixed in with the turkey. I’m going to be honest. I don’t have a picture of the finished mixture. I didn’t want to wash my hands **sigh**to take the picture, because I was just going to have to get them gooey again to roll the balls, then I’d have to wash ’em again. **sigh**

But, after they were rolled and fried they looked like this. PLEASE.…take note; these are tender balls. (HAHA! That’s funny) You must handle them as such for they will break easily, nothing worse than a broken ball. I’m sure there is someone in your life you can ask about that, but trust me it’s true. **wink wink**

Time to simmer the balls in the season packet and chicken broth. They love this part—a warm bath!

By the time the simmering is done you have tender moist turkey and rice balls, and they are good! A family pleaser for sure.

 

 

 

Turkey Porcupine Balls in Chicken Broth

Serves 4 to 6

Time 1 ½ hours (1 hour simmer time)

 

1 Package Chicken Rice a Roni

1 Lb ground turkey

1 egg

2 14 oz can chicken broth

1 C water

1 teas garlic powder

1 teas dried thyme leaf

½ teas dried oregano leaf

½ teas black pepper

S &P to taste after cooked

 

Mix the ground turkey, seasonings, including 1/2 teas pepper, (not the Rice a Roni season packet) egg and rice together. Heat a large skillet on medium high heat with a drizzle of oil in it. Form golf ball size balls and fry until nice and brown. Remember, they are very tender and MUST be handled with care!!! Add 1 can of broth, 1 C water and season packet. Cover and simmer on medium low for 1 hour. Make sure you roll the balls around so the rice cooks evenly. If the broth reduces too much add the second can of broth. Thicken the broth when the balls are done. 1 teas cornstarch mixed with ¼ C cold water will do it perfect.

 

 

Previous post:

Next post: