Tijuana Meatballs With Rice Food

TIJUANA MEATBALLS WITH RICE

Steps:

• 1. To make the meat balls:
• 2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
• 3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
• 4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
• 5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
• 6. To make the rice:
• 7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
• 8. This should take about 5 minutes .
• 9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
• 10. Check for seasonings: Kosher salt Fresh ground pepper

MEATBALLS MEXICANA AND RICE

Steps:

• Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

TERIYAKI CHICKEN MEATBALLS WITH RICE & GREENS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
• Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
• Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

MEXICAN-STYLE MEATBALLS AND RICE

Steps:

• Mix together beef, taco seasoning, onion, green pepper, and bread crumbs.
• Lightly form into 1/2-inch balls.
• In medium-sized skillet over medium heat, lightly brown meatballs in oil.
• Drain and return to skillet. Add salsa and simmer until salsa is warm and meatballs are heated through.
• Serve over rice and sprinkle with cheese if desired.