RICE MEATBALLS
I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.
Provided by Zipadedoda
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
- Mix lightly.
- Shape mixture into 18 balls and place in skillet.
- Add sugar to remaining 2 cups of juice.
- Pour juice over meatballs in skillet.
- Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2
CLASSIC PORCUPINE MEATBALLS
These might have a funny name, but porcupine meatballs are simply delicious beef meatballs made with white rice, slowly cooked in tomato sauce.
Provided by Tara Teaspoon
Categories Dinner
Time 1h50m
Number Of Ingredients 21
Steps:
- In a medium bowl, combine rice and hot water. Let sit for 20 to 25 minutes.
- Heat oven to 375°F.
- While rice soaks, in a large bowl combine the ground beef, onion, garlic, parsley, pepper, salt and cayenne. When rice has soaked 20 minutes add the rice and the water. Mix until everything is evenly distributed.
- Form mixture into 10 meatballs (they will be about ⅓ cup each). Place the meatballs in a 3-qt or 9-by-13-inch baking dish. Set aside while you make the sauce.
- In a separate bowl combine diced tomatoes and tomato sauce. Stir together the water and flour and add to tomatoes. Stir in onion, garlic, green pepper, and Worcestershire. Add the sugar, celery seed and salt.
- Pour the tomato sauce around the meatballs and cover the dish tightly with foil. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more.
- Garnish with chopped parsley if desired and serve.
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 18 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 797 mg, Fiber 2 g, Sugar 7 g
ZESTY MEATBALLS AND RICE
Some meatballs are tomato saucy. Some are BBQ saucy. These meatballs are zesty, thanks to a classic dressing. Serve with rice for the win.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients just until blended; shape into 16 meatballs.
- Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring occasionally.
- Add remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 1 min. Cover. Remove from heat; let stand 5 min. or until rice is tender and liquid is absorbed. Fluff with fork before serving.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 8 g, Protein 30 g
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
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.
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
BUDGET RICE-A-RONI MEATBALLS
This recipe makes the gravy from the seasoning packet included in the Rice-a-Roni, so there's no additional expense for the gravy. Got to make a dollar holler! :)
Provided by MakeDollarHoller
Categories One Dish Meal
Time 47m
Yield 14 mearballs, 4 serving(s)
Number Of Ingredients 5
Steps:
- Set seasoning mix aside.
- Combine the rice mix and the egg.
- Add the raw beef in a large bowl and mix together with your hands.
- Roll into meatballs (about an inch and a half).
- In a large skillet, brown the meatballs on all sides.
- Meanwhile, mix the seasoning packet and boiling water.
- Pour over the meatballs and simmer for 30 minutes.
- Pour the cornstarch/water mixture into the skillet and simmer for 2 minutes.
Nutrition Facts : Calories 261.7, Fat 18.2, SaturatedFat 7, Cholesterol 123.6, Sodium 97.3, Carbohydrate 0.1, Sugar 0.1, Protein 22.6
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
SPICY RICE MEATBALLS
These are really good either straight from the pan or thawed and reheated. I don't think many meat lovers will miss the meat in these. I just ate them plain, but you could freeze them with sauce and reheat the whole recipe.
Provided by spatchcock
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
- Cover and chill mixture well, at least 1 hour, in fridge.
- Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
- Heat oil in a (preferably) nonstick skillet over medium heat.
- Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
- Drain meatballs on paper towels.
- Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
- Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.
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