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.
SWEDISH MEATBALLS RECIPE | ALTON BROWN | FOOD NETWORK
With more than 400 5-star reviews, Alton Brown's Swedish Meatballs recipe from Good Eats on Food Network, is a fan-favorite. This classic version uses a mix of ground beef and pork for the meatballs, paired with a quick pan gravy.
Provided by Alton Brown
Categories appetizer
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield approximately 30 meatballs, 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
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VENISON MEATBALLS RECIPE: HOW TO MAKE IT
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
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A proper pot of spiced meatballs cooked in a rich tomato sauce. They make a fabulous Friday night dinner served with spaghetti and plenty of parmesan.
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- Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.
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- Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.
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- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
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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
From tasteofhome.com
Reviews 5
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Category Dinner
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From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 285 calories per serving
- 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.
See details
SWEDISH MEATBALLS RECIPE | ALTON BROWN | FOOD NETWORK
With more than 400 5-star reviews, Alton Brown's Swedish Meatballs recipe from Good Eats on Food Network, is a fan-favorite. This classic version uses a mix of ground beef and pork for the meatballs, paired with a quick pan gravy.
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Reviews 4.5
Total Time 55 minutes
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Reviews 4.5
Total Time 55 minutes
Category appetizer
Cuisine european
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
See details
VENISON MEATBALLS RECIPE: HOW TO MAKE IT
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 314 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 314 calories per serving
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
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