SWEET RICE MEATBALLS
Provided by Food Network
Number Of Ingredients 8
Steps:
- Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.
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
MOM'S RICE & MEATBALLS (WITH PICKLES)
My husband's Mother has been making this recipe for years and I don't know exactly where she found it, but he seems to want me to make it for every special event in his life. Keep in mind that the saltine crackers, condensed soup and pickles all have a lot of salt, so you don't need to add a lot to the meat. I've made this recipe in a pot on the stove (simmer about an hour) or in the crock pot on low for 4 hours; works well either way. Enjoy!
Provided by ricciccio
Categories Meat
Time 4h10m
Yield 8 Small Meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
- Form into meatballs and brown all sides in frying pan.
- Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
- When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
- Try to cover them all with the soup for better cooking results.
- Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
- Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
- Serve over white or brown rice, or egg noodles.
Nutrition Facts : Calories 437.4, Fat 25.4, SaturatedFat 9, Cholesterol 138.2, Sodium 1203.7, Carbohydrate 24.2, Fiber 1.9, Sugar 3, Protein 26.7
MOM'S GREEK MEATBALLS
These were always a childhood favorite of mine and my brothers. Serve these over rice, with a nice greek salad and some pita bread. The sour cream might sound strange, but it is a must when you eat these meatballs. YUMMMMY!
Provided by diamonds4heather
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook chopped onion until transparent in a small amount of oil.
- Add tomato sauce and water.
- salt and pepper to taste.
- Continue to simmer over medium low heat.
- Bring a large saucepan full of water to boil.
- Add small amount of salt.
- Combine all meatball ingredients by hand in a large bowl.
- Shape into meatballs (the size is up to you).
- Drop meatballs into boiling water.
- Cook until the meatballs float to the surface (about 5 minutes), then transfer into the tomato sauce and continue to cook for 5 minutes.
- Serve over rice with a dollop of sour cream.
Nutrition Facts : Calories 680.5, Fat 23.3, SaturatedFat 6.5, Cholesterol 126.6, Sodium 109.4, Carbohydrate 82.8, Fiber 3.9, Sugar 2.8, Protein 31.5
BEST EVER MEATBALLS (MOM'S)
This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one.
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h30m
Yield 15 15, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients together. Make into meatballs and fry until brown on all sides.
- Put meatballs in casserole dish.
- Last 7 ingredients for sauce: Combine and pour over top.
- Bake in oven at 350°F for 1 hour.
- Taste the Wow.
- Serve with rice or potatoes.
EVELYN'S SWEET AND SOUR MEATBALLS
This is my grandmother's sweet and sour meatball recipe. For those who like to use up everything, it's a great way to make use of sweet pickle juice - as the pickles are used up, I just save the juice in a jar at the back of the fridge. Easy, quick prep, can be cooked on stove top, in oven or crockpot and can cook meatballs in the sauce or pre-cook in microwave, fry pan or oven. This recipe freezes well and is easily doubled. Also kid-friendly; my 4 year old who is going through the stage of "KD and hotdogs or nothing" eats this without prompting!
Provided by morleahs mom
Categories Meat
Time 1h40m
Yield 24-30 meatballs plus 3 cups sauce, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:.
- Mix all ingredients (may leave out cornstarch, but sauce may be thin).
- Bring to a boil, reduce heat and simmer while preparing meat.
- Drop in meat and simmer at least 30 minutes more.
- If I'm not in a hurry, this sits and cooks on all day on the stove top.
- Meatballs:.
- Combine all ingredients and blend thoroughly - hands work best!
- Roll into small balls and drop into sauce, or cook first then add to sauce.
- Serve over rice.
- NOTE: Sauce is also great for ribs.
WILD RICE MEATBALLS IN MUSHROOM SAUCE
Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown, about 15 minutes.
- Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
- Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 50.6 g, Cholesterol 84.2 mg, Fat 20.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 7.9 g, Sodium 1544.4 mg, Sugar 4.8 g
PORK & RICE MEATBALLS
My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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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