Tomato Rice Meatballs 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:

• 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.

Steps:

• In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside.
• In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls.
• Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

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 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:

• 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:

• 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:

• 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:

• In medium bowl, beat egg.
• Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
• Mix well.
• Add ground beef and using your hands, mix well again.
• Shape into 1-inch meatballs.
• This should make about 20 meatballs.
• Place meatballs in a 12-inch skillet.
• Mix remaining soup with the water.
• Add Worcestershire sauce and mix.
• Pour soup mixture over the meatballs.
• Cook without stirring until mixture starts to boil.
• Turn heat to low.
• Cover and cook for 40 minutes, stirring occasionally.
• Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.

Steps:

• In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
• Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
• Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.