GREEK MEATBALLS AND RICE SKILLET
Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
- Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g
MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO
Provided by Jill Cole
Categories Soup/Stew Beef Onion Pork Rice Tomato Winter Family Reunion Healthy Party Cilantro Bon Appétit California
Yield Makes 6 to 8 (main-course) servings
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
MEXICAN-STYLE MEATBALLS AND RICE
One of my other "experiments" when I wanted meatballs and my son wanted Mexican. I hope you like it. Cooking time doesn't include rice. If you want, you could just use the meatballs as an appetizer.
Provided by Chef shapeweaver
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together beef, taco seasoning, onion, green pepper, and bread crumbs.
- Lightly form into 1/2-inch balls.
- In medium-sized skillet over medium heat, lightly brown meatballs in oil.
- Drain and return to skillet. Add salsa and simmer until salsa is warm and meatballs are heated through.
- Serve over rice and sprinkle with cheese if desired.
Nutrition Facts : Calories 413.6, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 616.2, Carbohydrate 36.8, Fiber 2, Sugar 3.2, Protein 25.4
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
SPANISH RICE AND MEATBALLS
Clipped from a magazine years ago. This recipe is so good my brother asked for a copy. Very unusual.
Provided by Barb in WNY
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
- Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
- Brown in bacon drippings in he same pan; push to one side.
- Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
- Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
- Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
- Garnish with saved bacon.
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