Beef N Pepper Meat Balls Over Rice Recipes

BEEF AND RICE MEATBALLS

Steps:

• In a blender, mix the contents of the can of tomatoes, clove of garlic and water.
• Heat the oil over low heat in a pot. Add the tomato blend and serrano pepper and bring to a boil. Reduce to low heat.
• While the sauce cooks, mix the ground beef, onion, pepper, salt, egg, Worcestershire sauce, cooked rice and breadcrumbs to form a uniform mass. Grab some of the meat with your fingers, and use your hands to make a ball about 1-inch in diameter.
• Carefully set the meatball in the tomato sauce. Repeat, making meatballs until you've used all the meat. Add the chopped spinach to the sauce.
• Increase the temperature to bring the sauce back to a boil. Cover and reduce heat to medium-high so that the tomato sauce gently boils. Cook the meatballs for 25 minutes.
• Serve immediately with beans and tortillas.

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.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

RICE BALLS WITH MEAT SAUCE

Steps:

• In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls., In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.

BEEF N PEPPER MEAT BALLS OVER RICE

Steps:

• Mix together all of the meat ball ingredients together then form into 1' meatballs.
• Place all meat balls onto a lightly greased baking sheet in an oven heated to 425 degrees for about 10 to 15 minutes. Watch them closely so they don't overcook and dry out.
• chop the remaining bell peppers into 1' pieces.
• In a large skillet, add the olive oil and sauté the remaining bell peppers until just slightly tender.
• Add the onion powder, Black pepper.
• Add the beef stock.
• Add the cooked meatballs. Simmer on low for 3 to 5 minutes.
• Mix the corn starch with the water then add while stirring the meatballs and peppers. Once this is thickened remove from heat.
• Serve over cooked rice.