Ranchburger Meatballs Rice Recipes
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.
RANCHBURGER MEATBALLS & RICE
My boyfriend's mom gave me this recipe 30 years ago.He's not in the picture anymore but the recipe still is!
Provided by OahuPat Abrams
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients and shape into meatballs.
- Brown in oil.
- Drain.
- Add envelope of onion soup mix and 1 C.
- water.
- Simmer 45 minutes.
- If needed, thicken with tablespoon of flour and 1 T.
- water, mixed together.
- Serve over rice.
Nutrition Facts : Calories 585.9, Fat 18.2, SaturatedFat 5.9, Cholesterol 122.6, Sodium 1583.2, Carbohydrate 71.4, Fiber 1.5, Sugar 7.7, Protein 31.4
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