Meatballs And Sauce Over Rice Rsc Recipes

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

TIAJUANA MEATBALLS IN SAUCE OVER CHILI CHEESE RICE

Steps:

• Mix the meat, eggs, corn chips, milk, black pepper. Mix well. Then add A-1 Sauce and minced dried onion. Cover and refrigerate at least two hours or overnight.
• In very large saucepan,add olive oil, garlic, chili powder, cumin, green chilies, white onions. Saute until onions are starting to turn brown. Add sugar, tomatoes and olives. Simmer about 15 minutes. Set Aside.
• Form meatballs, about 1 large tblsp. and roll between hands.
• Add flour or cornstarch in pie plate and roll each meat ball. Place on a tray.
• In large frying pan, melt margarine and add the meatballs, frying until light brown. Take out out on tray.
• Add the meat balls to the sauce and simmer about 10 minutes.
• In mixing bowl, add cooked rice, sour cream.
• and shredded cheese. Add 1 cup of the sauce to the rice and mix.
• Spray Pam in 9 X 13 pan or flat bottom casserole dish.
• Lay the mixed rice on the bottom, Gently pour the sauce over the rice with the meatballs.
• Preheat oven 375*.
• Cover and cook 40 minutes. Allow ten minutes more if rice is cold.
• Everything can be done the night before and refrigerated and then layered right before cooking.
• Note: If you want this spicier add cayenne pepper to the sauce or habanero chopped peppers.
• Passive work time includes 2 hrs refrigeration.

TUSCAN MEATBALLS WITH GREEN GODESS SAUCE #RSC

Steps:

• Preheat your oven to 350 degrees. For the meatball mixture grease a nonstick sheet pan. In a bowl combine the pork, shallot, .25 cup bread crumb, egg, mustard, oregano, granulated onion, .25 teaspoon salt, .25 teaspoon pepper and .5 cup chives and 2 tablespoon of hidden valley original ranch light, form the meatballs into 3.5 ounce balls and place on greased sheet pan, you should have 8 meatballs. Cook in oven for 15 minutes, in a bowl mix the olive oil, 2 tablespoon of the breadcrumbs and 2 tablespoon of the chives, top the meatballs with this mixture and return to oven to cook until internal temperature reaches 150 degrees, around 15 more minutes.
• For the sauce using your blender combine the .5 cup hidden valley ranch light dressing, greek yogurt, lemon juice, basil and spinach, puree until very smooth, add .1/8th teaspoon of salt and a 1/8th teaspoon of black pepper.
• Divide sauce on four plates and top with 2 meatballs per plate. Enjoy.

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.

MEATBALLS AND SAUCE

Steps:

• Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
• Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

MEATBALLS AND SAUCE OVER RICE #RSC

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the first 8 ingredients. Season to taste with salt and pepper. Mix gently with your hands to incorporate all ingredients. Form into twelve 2" balls.
• Place 3 meatballs on each sheet of foil. Pour 1/2 cup tomato sauce over meatballs on each sheet. Spread some red pepper strips over the sauce on each sheet.
• Fold up the sides of the foil and wrap the top and ends to form an enclosed packet. Repeat with remaining 3 sheets of foil.
• Place packets on a baking sheet and place in the oven. Bake for 35 to 40 minutes. Serve over hot cooked rice sprinkled with monterey jack cheese.