Creamy Tomato Meatballs And Rice Bake Recipes

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine ground beef, onion, salt and pepper; mix well. Shape mixture into 12 meatballs; place in sprayed baking dish.
• In medium bowl, combine all remaining ingredients except parsley; mix well. Pour over meatballs. Cover tightly with foil.
• Bake at 350°F. for 1 1/2 hours or until rice is tender. Let stand 10 minutes before serving. Sprinkle with parsley.

Steps:

• Bring first 4 ingredients to boil in large saucepan on medium-high heat, stirring occasionally. Meanwhile, mix meat, rice, bread crumbs, egg and cheese; shape into 16 (2-inch) meatballs.
• Add meatballs to tomato mixture; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
• Remove about 1/2 cup of the sauce; mix with sour cream. Return to pan; stir until blended.

Steps:

• Heat dressing in large saucepan on medium-high heat. Add 1/2 cup onions; cook and stir 3 min. or until onions are crisp-tender. Add broth, tomatoes and half the cilantro; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
• Meanwhile, mix remaining onions with meat, cracker crumbs, sour cream and egg. Shape into 18 meatballs.
• Add to simmering broth. Return to boil, uncovered, on medium-high heat, stirring occasionally. Stir in rice; cover. Simmer on medium-low heat 18 min. or until meatballs are done and rice is tender. Stir in remaining cilantro just before serving.

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.

Steps:

• Cook the rice according to the package directions.
• Melt the butter and saute the onion in it until softened.
• Mix with the cooked rice and broth. Cook for about 5 minutes.
• Add the cream cheese and tomatoes. Stir until the cream cheese has melted and the tomatoes are warmed.
• Place in serving dish and sprinkle with the Parmesan cheese.

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.

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!