RICE MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I first made these meatballs with rice when our children were small, and they just loved them. I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too. —Mary Kelso, Hannibal, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs., Lock lid; close pressure release valve. Adjust to pressure cook on high for 10 minutes. Quick release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.
Nutrition Facts : Calories 285 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 848mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 25g protein.
PORCUPINE MEATBALLS RECIPE: HOW TO MAKE IT
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. —Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 421 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1317mg sodium, CarbohydrateContent 34g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 24g protein.
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- In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs., Lock lid; close pressure release valve. Adjust to pressure cook on high for 10 minutes. Quick release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.
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