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.
RANCHBURGER MEATBALLS & RICE
My boyfriend's mom gave me this recipe 30 years ago.He's not in the picture anymore but the recipe still is!
Provided by OahuPat Abrams
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 585.9, Fat 18.2, SaturatedFat 5.9, Cholesterol 122.6, Sodium 1583.2, Carbohydrate 71.4, Fiber 1.5, Sugar 7.7, Protein 31.4
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
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
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.
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