Asian Meatball And Rice Toss Recipes

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ASIAN MEATBALL AND RICE TOSS



Asian Meatball and Rice Toss image

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

2 tablespoons butter
1 (6.8-oz.) pkg. beef-flavor rice and vermicelli mix
3 cups water
1/3 cup purchased Asian sesame marinade and salad dressing
1 (16-oz.) pkg. frozen cooked meatballs, thawed
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1/2 cup halved fresh snow pea pods
3 tablespoons dry-roasted peanuts, chopped
3 tablespoons chopped green onions

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



Easy Asian Glazed Meatballs image

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

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

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



Asian Meatballs With Rice Noodles image

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

1 lb lean ground beef
1/2 white onion, minced (about 1/2 cup-3/4 cup)
1 egg
3 fresh garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
1 teaspoon sesame oil
2 fresh carrots, peeled and then peeled into strips
1 bunch green onion, cut into 1 inch sticks
1/4 cup cilantro, chopped (optional)
1 (14 ounce) can beef broth
soy sauce, to serve
chili oil, to serve
lime wedge, to serve

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



Asian Meatball and Rice Toss image

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

2 tablespoons margarine
1 (6 7/8 ounce) package beef flavored Rice-A-Roni
3 cups water
1/3 cup lawry's sesame and ginger marinade
1 (16 ounce) package frozen cooked meatballs, thawed
1 cup julienne-cut carrot
1/2 cup halved snow peas
3 tablespoons dry roasted peanuts
3 tablespoons chopped green onions

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



Asian Turkey Meatballs with Carrot Rice image

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

Coarse salt
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

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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