Tomato Rice Meatballs Food

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.

CLASSIC PORCUPINE MEATBALLS

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.

EASY MEATBALL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
• Bake in the preheated oven until rice is tender, about 30 minutes.

RICE MEATBALLS

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.

MEATBALL SOUP WITH RICE AND TOMATOES

Steps:

• Heat dressing in large saucepan on medium-high heat. Add 1/2 cup onions; cook and stir 3 min. or until onions are crisp-tender. Add broth, tomatoes and half the cilantro; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
• Meanwhile, mix remaining onions with meat, cracker crumbs, sour cream and egg. Shape into 18 meatballs.
• Add to simmering broth. Return to boil, uncovered, on medium-high heat, stirring occasionally. Stir in rice; cover. Simmer on medium-low heat 18 min. or until meatballs are done and rice is tender. Stir in remaining cilantro just before serving.