KITTENCAL'S GROUND BEEF AND FETA RICE BALLS
Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile.
Provided by Kittencalrecipezazz
Categories Rice
Time 39m
Yield 35 balls
Number Of Ingredients 15
Steps:
- In a skillet cook the ground beef with onion and garlic until browned; drain fat then transfer to a large bowl, cool slightly.
- Add in the rice with the next 6 ingredients; using hands mix to combine, then season with salt and pepper and some garlic powder if desired for more garlic flavor.
- Chill the mixture for at least 2 hours or overnight.
- Shape into about 1-1/2-inch balls.
- In a small bowl lightly beat the remaining egg.
- Place the dry breadcrumbs into another bowl.
- Dip each rice ball into the egg then coat in the breadcrumb mixture (I would suggest to coat all the balls and place on a plate before starting to fry them).
- When you have all the balls on the plate flatten down slightly with the palm of your hand this will allow for a quicker and more even browning.
- Heat oil in a skillet or a deep-fryer to 375 degrees.
- Fry the balls until golden brown (about 3-4 minutes).
- Serve with hot marinara sauce.
FETA AND OLIVE MEATBALLS
These baked, ground lamb meatballs are flavored with feta and green olives.
Provided by Andrea
Categories Meat and Poultry Recipes Lamb Ground
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
- Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 1.5 g, Cholesterol 98.5 mg, Fat 13.7 g, Fiber 0.4 g, Protein 13.8 g, SaturatedFat 6.1 g, Sodium 482.2 mg, Sugar 0.9 g
KITTENCAL'S MEXI GROUND BEEF AND RICE
This is a delicious tomato based rice dish, spicy pork sausage meat may be replaced for the ground beef which is what I prefer to use, make this as spicy as you like by adjusting the chili flakes, the olives may be omitted I strongly suggest to add them in you could substitute 3/4 cup frozen peas, this recipe was developed using converted rice I can't promise the same results using another kind of rice
Provided by Kittencalrecipezazz
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
- Mix in the taco seasoning mix until combined.
- Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
- Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.
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 BALLS A LA TIM
My father LOVES these--so I name them after him. I make these softball sized as a main course for a quick, filling dinner. Serve with a side of sauce and garlic bread.
Provided by QUEENBEE28
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
- Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.
Nutrition Facts : Calories 642.9 calories, Carbohydrate 77.5 g, Cholesterol 150.4 mg, Fat 22.1 g, Fiber 5.1 g, Protein 30.9 g, SaturatedFat 8.3 g, Sodium 1063.5 mg, Sugar 13.3 g
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