Best 20 Rice Meatballs 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.

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

MEATBALLS AND CREAMY RICE SKILLET SUPPER

Steps:

• In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
• Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

PORCUPINE MEATBALLS W/ RICE-A-RONI

Steps:

• Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
• Shape into balls.
• Brown in frying pan, on all sides.
• Drain grease.
• Sprinkle seasoning packet on top.
• Mix brown gravy mix and pour on top.
• Cover and simmer for 15 minutes.
• Serve over mashed potatoes.

RICE MEATBALLS

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.

GREEK MEATBALLS AND RICE SKILLET

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.

MEATBALLS MEXICANA AND RICE

Steps:

• Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

LEMONGRASS-CHICKEN MEATBALLS ON RICE VERMICELLI

Steps:

• 1. To make the dipping sauce, bring 1/2 cup water and the granulated sugar to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Pour into a bowl and let cool. Add the fish sauce, vinegar, garlic, carrot, and chiles and stir well.
• 2. To prepare the vermicelli, place in a medium bowl and add enough hot tap water to cover. Let stand until the vermicelli is tender, about 10 minutes. Drain and rinse under cold running water. Drain again and return to the bowl. Toss with 1 teaspoon of the vegetable oil.
• 3. To make the scallion oil, pour the remaining vegetable oil into a medium skillet. Add the garlic and cook over medium heat, stirring often, until softened but not browned, about 2 minutes. Add the scallions and cook, stirring often, until wilted, about 2 minutes. Remove from the heat.
• 4. To make the meatballs, remove and discard the outer layers from the lemongrass to reveal the pale yellow inner stalk. Trim off the bulbous tip of the stalk. Using a very sharp knife, thinly slice the lemongrass into rounds until you reach the very tough upper stalk. Discard the upper stalk. Transfer the sliced lemongrass to a food processor fitted with the metal chopping blade. Pulse about 12 times, until the lemongrass is finely minced. Measure 1 1/2 tablespoons of the minced lemongrass. (The remaining lemongrass can be frozen for up to 3 months.)
• 5. Combine the minced lemongrass, ground chicken, shallots, fish sauce, cornstarch, chile, garlic, brown sugar, and salt in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs.
• 6. Prepare a medium-hot fire in an outdoor grill.
• 7. To grill the meatballs with a basket, lightly oil the molds (a pump oil sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 4 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are cooked through, about 4 minutes. Remove the meatballs from the basket and transfer to a bowl. To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 4 minutes. Flip the meatballs and cook until the other sides are browned and the meatballs are cooked through, about 4 minutes more. Transfer to a bowl.
• 8. Pour the dipping sauce into 4 ramekins. Divide the rice vermicelli among 4 deep bowls. Top each with 3 meatballs and equal amounts of the scallion oil. Serve with the dipping sauce.

RICE-A-RONI MEATBALLS

Steps:

• 1. Mix together the rice-a-roni (save the flavor packet for later), egg and hamburger together with your hands. Don't over mix or they will become tough.
• 2. Scoop out 1/4 - 1/3 cup of the meat mixture and roll into a ball. Place in a skillet over medium-high heat and brown all sides of the meatball.
• 3. When all sides are browned (middle will still be a little pink), pour the season packet and 2 1/2 cups of water over everything. Bring to a boil, turn down the heat to low, cover and simmer for 30-40 minutes or until most of the liquid has been absorbed.

CREAMY TOMATO, MEATBALLS AND RICE BAKE

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.

SIMPLE BAKED MEATBALLS WITH RICE & GRAVY RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Spray a 9 x 13" baking dish with cooking spray and set aside. In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder, and garlic powder. In another bowl, whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish. Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15 to 20 minutes until meatballs are cooked through and most of the liquid is absorbed.

SPICY RICE MEATBALLS

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

NORWEGIAN MEATBALLS AND RICE

Steps:

• 1. In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well.
• 2. Shape into 1 inch balls. Brown meatballs in a large non-stick skillet, add a little oil if necessary to keep meatballs from sticking to the pan.
• 3. Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
• 4. To make the gravy, melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all-purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water. Mix into flour mixture. Cook and stir until thickened.
• 5. Pour over the meatballs and bake for 30 minutes.
• 6. Serve over hot cooked rice or cooked egg noodles.

SPANISH RICE AND MEATBALLS

Steps:

• Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
• Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
• Brown in bacon drippings in he same pan; push to one side.
• Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
• Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
• Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
• Garnish with saved bacon.

MOM'S RICE & MEATBALLS (WITH PICKLES)

Steps:

• Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
• Form into meatballs and brown all sides in frying pan.
• Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
• When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
• Try to cover them all with the soup for better cooking results.
• Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
• Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
• Serve over white or brown rice, or egg noodles.

MOROCCAN RICE MEATBALLS

Steps:

• Melt the butter in a heavy based pan.
• Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
• Cook a few at a time in butter until well browned.
• When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
• Bring to the boil; cover and simmer about 40 minutes.
• Add the parsley and lemon juice; cook about 5 minutes.
• Serve with green vegetable salad.

THAI MEATBALLS OVER SPICY STIR FRY & RICE

Steps:

• 1. MEATBALLS: 1. In a large bowl, combine the ground meat, water chestnuts, ginger, pineapple, scallions, soy sauce, and sesame oil. 2. Use your hands to stir the ground meat mixture until its well-mixed. Now shape the meat mixture into tiny meatballs (1 to 1 1/2 in. diameter). 3. Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 min. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. 4. Serve the meatballs over vegetables and rice.
• 2. VEGETABLE DIRECTIONS: 1. Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. 2. Add broccoli, shallots and water. Saute until tender, about 2 minutes. 3. Stir in all other ingredients except serrano pepper. 4. Add soy sauce mixture and toss until all vegetables are brightly colored (just cooked but still crispy). 5. Quickly stir in serrano pepper and remove from heat.
• 3. GARNISH IDEAS: Garnish with scallions, sesame seeds, sweet basil, pineapple, spicy peppers, or any combination of these if desired.

CRANBERRY CHILI SAUCE WITH MEATBALLS & RICE

Steps:

• I place premade [frozen] meatballs in 9x13 baking dish and cook according to directions. Meanwhile I prepare minute rice according to stove top directions & let sit. Then in another pan I mix the ingredients for the sauce in a pan and cook until like sauce consistancy & let sit. Then when the meatballs are done pour the sauce over the top of them and cook for another 5 minutes. Serve over rice.