ASIAN MEATBALL AND RICE TOSS
Try this one-skillet meal for an Asian-inspired take on pasta with meatballs, here using convenient frozen meatballs and plenty of veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
- Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.
- Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 870 mg, Sugar 7 g
EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
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.
ASIAN MEATBALL AND RICE TOSS
While I was standing in line at the store, I found the Pillsbury hambuger cookbook. I know this isn't real Asian cooking, but I thought it was pretty good. The frozen meatballs really made it quick.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in a 12-inch skillet over medium heat.
- Stir in rice and vermicelli from box.
- Cook and stir 2 to 3 minutes or until lightly browned.
- Add water and marinade and rice seasoning packet.
- Bring to a boil.
- Reduce to a medium-low heat.
- Add meatballs and carrots.
- Cover and cook 15 to 18 minutes or until rice is tender, stirring every few minutes.
- Stir in pea pods.
- Cook uncovered for 2 to 3 minutes, or until pods are crisp tender.
- Garnish each serving with peanuts and green onions.
Nutrition Facts : Calories 211.6, Fat 17.9, SaturatedFat 2.6, Sodium 290.6, Carbohydrate 8.7, Fiber 3.1, Sugar 2.4, Protein 7.2
ASIAN TURKEY MEATBALLS WITH CARROT RICE
This dish is simple, quick, and packed with flavor-exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro, fish sauce, hot pepper sauce, and garlic for meatballs that pack a punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
- Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
Nutrition Facts : Calories 547 g, Fat 17 g, Fiber 2 g, Protein 36 g
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