PORCUPINE RICE MEATBALLS
An easy and tasty dish that both children and adults can enjoy. This recipe came from Better Homes & Garden's "Step-by-Step Kids' Cookbook". Don't start stirring too early or meatballs will break apart.
Provided by Amber Dawn
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, beat egg.
- Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
- Mix well.
- Add ground beef and using your hands, mix well again.
- Shape into 1-inch meatballs.
- This should make about 20 meatballs.
- Place meatballs in a 12-inch skillet.
- Mix remaining soup with the water.
- Add Worcestershire sauce and mix.
- Pour soup mixture over the meatballs.
- Cook without stirring until mixture starts to boil.
- Turn heat to low.
- Cover and cook for 40 minutes, stirring occasionally.
- Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
Nutrition Facts : Calories 309.2, Fat 13.1, SaturatedFat 5.1, Cholesterol 120.2, Sodium 550, Carbohydrate 20.4, Fiber 1.2, Sugar 6.6, Protein 26.4
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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.
RICE MEATBALLS
I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.
Provided by Zipadedoda
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
- Mix lightly.
- Shape mixture into 18 balls and place in skillet.
- Add sugar to remaining 2 cups of juice.
- Pour juice over meatballs in skillet.
- Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2
MOM'S RICE & MEATBALLS (WITH PICKLES)
My husband's Mother has been making this recipe for years and I don't know exactly where she found it, but he seems to want me to make it for every special event in his life. Keep in mind that the saltine crackers, condensed soup and pickles all have a lot of salt, so you don't need to add a lot to the meat. I've made this recipe in a pot on the stove (simmer about an hour) or in the crock pot on low for 4 hours; works well either way. Enjoy!
Provided by ricciccio
Categories Meat
Time 4h10m
Yield 8 Small Meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
- Form into meatballs and brown all sides in frying pan.
- Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
- When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
- Try to cover them all with the soup for better cooking results.
- Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
- Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
- Serve over white or brown rice, or egg noodles.
Nutrition Facts : Calories 437.4, Fat 25.4, SaturatedFat 9, Cholesterol 138.2, Sodium 1203.7, Carbohydrate 24.2, Fiber 1.9, Sugar 3, Protein 26.7
MOROCCAN RICE MEATBALLS
I found this very unique recipe and thought it sounded nice. I have never made these, but thought they are worth trying. Perhaps you will try them.8)
Provided by OceanIvy
Categories Meat
Time 25m
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- Melt the butter in a heavy based pan.
- Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
- Cook a few at a time in butter until well browned.
- When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
- Bring to the boil; cover and simmer about 40 minutes.
- Add the parsley and lemon juice; cook about 5 minutes.
- Serve with green vegetable salad.
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