Ranchburger Meatballs Rice Recipes

ORIGINAL RANCH MEATBALLS

Steps:

• Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer 10 to 15 minutes or until cooked through. Serve warm with toothpicks. *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

MEATBALLS MEXICANA AND RICE

Steps:

• Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

ZESTY MEATBALLS AND RICE

Steps:

• Mix first 4 ingredients just until blended; shape into 16 meatballs.
• Cook in large nonstick skillet on medium-high heat 8 min. or until evenly browned, stirring occasionally.
• Add remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 1 min. Cover. Remove from heat; let stand 5 min. or until rice is tender and liquid is absorbed. Fluff with fork before serving.

GREEK MEATBALLS AND RICE SKILLET

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.

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Steps:

• In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
• Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

SIMPLE BAKED MEATBALLS WITH RICE & GRAVY RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Spray a 9 x 13" baking dish with cooking spray and set aside. In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder, and garlic powder. In another bowl, whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish. Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15 to 20 minutes until meatballs are cooked through and most of the liquid is absorbed.

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.

SWEET RICE MEATBALLS

Steps:

• Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.

MEATBALLS WITH RICE

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.

RANCHBURGER MEATBALLS & RICE

Steps:

• Mix all ingredients and shape into meatballs.
• Brown in oil.
• Drain.
• Add envelope of onion soup mix and 1 C.
• water.
• Simmer 45 minutes.
• If needed, thicken with tablespoon of flour and 1 T.
• water, mixed together.
• Serve over rice.