Best Zesty Meatballs And Rice Recipes

RICE MEATBALLS

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.

SPICY MEATBALLS AND RICE

Steps:

• Place 1 cup of water in the bottom of the pressure cooker, and add a small trivet on top.
• Place a steamer basket on top of the trivet. This allows fat and liquid to pass down into the bottom of the pressure cooker. Place frozen meatballs on top of the basket and close lid. Set to sealing.
• Cook meatballs on high pressure for 8 minutes. If not frozen, cut time in half. You can either do a quick release or a slow release. Whatever works better for your schedule!
• Remove the meatballs from the pressure cooker. Drain water and leftover grease out (I put in a disposable cup). Wipe the inner liner with a paper towel or wash.
• Set pressure cooker to saute and mix the bbq sauce, asian chili garlic sauce, and grape jam together. Continue stirring, allowing the grape jam to melt down. Once the mixture is smooth and boiling, turn off saute. This only takes about 2 minutes.
• Place meatballs back into the sauce mixture and coat well. You can serve immediately or place on "keep warm" until ready to serve.
• When ready to eat, serve the meatballs and sauce on top of cooked rice. Garnish with peppers and green onions if desired.
• Place the grape jelly, asian chili garlic sauce and bbq sauce in the slow cooker. Whisk to combine. Place frozen meatballs in and coat well.
• Cook on high for 2-3 hours, or low for 4-6 hours.
• Serve as an appetizer or over rice! Enjoy!
• Cook your meatballs according to directions on the package
• In a saucepan combine the grape jelly, asian chili garlic sauce and bbq sauce. Cook over medium heat.
• Once the jelly has melted and the sauce is thin and boiling, move heat to low.
• After meatballs are cooked, combine them with the sauce in the saucepan.
• Serve over rice!

STEPH'S ZESTY SWEET AND SOUR MEATBALLS

Steps:

• Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
• Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
• Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
• Cover and cook until the meatballs are no longer pink in the center, about 1 hour.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SPICY MEATBALLS WITH CHICKPEAS

Steps:

• Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
• Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
• Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
• Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.