Chiliporcupinemeatballs Recipes

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Steps:

• Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
• Shape mixture into about 20 small meatballs.
• Place meatballs in a large skillet.
• Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
• Bring to a boil.
• Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

Steps:

• 1. Put half the shrimp in a food processor and pulse until finely chopped.
• 2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
• 3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
• 4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
• 5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.

Steps:

• Combine meat, rice, onion and salt. Form into 1-2 inch meatballs.
• Place in a single layer in a deep baking dish.
• Combine soup, water, and Worcestershire sauce.
• Pour over meatballs (meatballs should be mostly covered).
• Bake covered for 1 1/2 hours at 350 degrees, or until rice is tender. (Takes about an hour if using white long grain rice, takes up to 2 hours if using brown rice). *You may want to stir partway through if meatballs aren't completely covered, to allow all of the rice to absorb some liquid*.
• Note for freezer cooking: Flash freeze raw meatballs. Place in ziploc bag when frozen. Freeze soup mixture separately in another ziploc bag. When ready to cook, thaw both meat and soup (will need to re-stir soup because it separates), then combine into baking pan to bake.

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

Steps:

• Mix beef, onion, rice, and salts.
• Shape into 16-20 meatballs.
• Melt butter in a skillet and brown meatballs on all sides.
• Add remaining ingredients, bring to a boil, cover and simmer 40-45 minutes.
• Serve.

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.

Steps:

• In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

Steps:

• Mix together first eight ingredients and form into small meatballs (about 1 inch in diameter).
• In large skillet or Dutch oven, mix tomato soup and tomato sauce with water. Stir to mix completely.
• Bring sauce to boil, and drop in meatballs, making sure they are well covered in the sauce.
• Lower heat to simmer and cover with close-fitting lid.
• Gently stir after 20 minutes.
• Continue to cook with pan covered for 20 minutes longer.
• They are finished when rice is tender and sticks out like little spines on the meatballs.