Microwave Meatballs And Rice Recipes

ONE SKILLET BEEF MEATBALLS WITH RICE AND PEAS

Steps:

• Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don't have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
• Heat a high-sided skillet over medium-high heat. Add the oil.
• When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
• Add the meatballs and cook for 2-3 minutes.
• Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
• Stir and bring the heat up to high so that it comes to a boil.
• Reduce the heat to low to maintain a simmer. Cover with a lid.
• Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn't sticking.
• When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
• Stir in the peas. Add as much as looks good to you.
• Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
• This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it's still on the stove.

MICROWAVE MEATBALLS

Steps:

• Mix ground meat, bread crumbs, water, basil, oregano, parsley, garlic powder, and egg.
• Form mixture into about 15 meatballs.
• Put meatballs in a microwave safe baking dish.
• Cover with spaghetti sauce and parmesan cheese.
• Cover dish with plastic wrap and microwave at 70% power for 12 minutes.
• Uncover; add Mozzarella cheese.
• Microwave at 70% power for 1 to 1-1/2 minutes or until the cheese is melted.

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.