Minute Rice Meatballs Recipes

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.

Steps:

• Combine all ingredients, but only 1/2 cup of the tomato juice.
• Shape into 16 balls and place in 10-in skillet. Pour remaining 2 cups tomato juice over the meatballs.
• Bring to a boil over med. heat. Reduce to a simmer and cook covered 15 mins., basting 1 or 2 times.

Steps:

• Mix water and soup. Combine remaining ingredients with 1/2 cup soup mixture. Mix just to blend. Make 18 meatballs, place in skillet, pour remaining soup over meatballs. Cover and simmer 15 minutes.

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.