Meatballs And Sauce Over Rice Rsc Food

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.

TIAJUANA MEATBALLS IN SAUCE OVER CHILI CHEESE RICE

Steps:

• Mix the meat, eggs, corn chips, milk, black pepper. Mix well. Then add A-1 Sauce and minced dried onion. Cover and refrigerate at least two hours or overnight.
• In very large saucepan,add olive oil, garlic, chili powder, cumin, green chilies, white onions. Saute until onions are starting to turn brown. Add sugar, tomatoes and olives. Simmer about 15 minutes. Set Aside.
• Form meatballs, about 1 large tblsp. and roll between hands.
• Add flour or cornstarch in pie plate and roll each meat ball. Place on a tray.
• In large frying pan, melt margarine and add the meatballs, frying until light brown. Take out out on tray.
• Add the meat balls to the sauce and simmer about 10 minutes.
• In mixing bowl, add cooked rice, sour cream.
• and shredded cheese. Add 1 cup of the sauce to the rice and mix.
• Spray Pam in 9 X 13 pan or flat bottom casserole dish.
• Lay the mixed rice on the bottom, Gently pour the sauce over the rice with the meatballs.
• Preheat oven 375*.
• Cover and cook 40 minutes. Allow ten minutes more if rice is cold.
• Everything can be done the night before and refrigerated and then layered right before cooking.
• Note: If you want this spicier add cayenne pepper to the sauce or habanero chopped peppers.
• Passive work time includes 2 hrs refrigeration.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MEATBALLS AND SAUCE OVER RICE #RSC

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the first 8 ingredients. Season to taste with salt and pepper. Mix gently with your hands to incorporate all ingredients. Form into twelve 2" balls.
• Place 3 meatballs on each sheet of foil. Pour 1/2 cup tomato sauce over meatballs on each sheet. Spread some red pepper strips over the sauce on each sheet.
• Fold up the sides of the foil and wrap the top and ends to form an enclosed packet. Repeat with remaining 3 sheets of foil.
• Place packets on a baking sheet and place in the oven. Bake for 35 to 40 minutes. Serve over hot cooked rice sprinkled with monterey jack cheese.