MEATBALLS RICE RECIPES

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.

Steps:

• Preheat oven to 425°F and line a baking sheet with foil and parchment for easy cleanup
• For the Greekballs, place meat in bowl and season with salt, pepper and 2 teaspoons of lemon zest
• Add breadcrumbs and moisten with water or milk, add egg, oregano, parsley, red pepper and garlic
• Let stand 5 minutes for breadcrumbs to soften, then mix well and form 24 small oval or egg-shaped meatballs and arrange on baking sheet
• Halve the lemon used for zest and place on tray with meatballs
• Spray lightly and evenly with olive oil and bake 10 to 12 minutes until evenly browned
• Meanwhile, for the pilaf, heat 2 tablespoons EVOO, 2 turns of the pan, in a 3-quart pot or pan with tight-fitting lid over medium heat and add butter to melt
• Add onion or shallot, garlic, salt and black or red pepper, stir 2 minutes to soften, then add orzo and toast the pasta until deeply golden
• Add wine and let it evaporate, add rice, walnuts, lemon zest, oregano and stock and bring to boil
• Cover, reduce heat to low and simmer 15 minutes
• Wilt in fresh spinach or stir in defrosted spinach
• Add feta and yogurt (if using), herbs and juice of ½ lemon
• Adjust salt and pepper
• Listicle: Rachael Ray Cast Iron Cooking Combo Top meatballs with juice of remaining ½ lemon
• Serve pilaf in large or individual bowls with meatballs nested in rice