Zesty 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.

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.

SPICY RICE MEATBALLS

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.