Best Garlicky Meatballs Over Rice Recipes

LITTLE MEATBALLS WITH PARMESAN GARLIC RICE

Steps:

• In a medium bowl, combine the egg, bread crumbs, oregano, red pepper flakes, garlic powder, salt and black pepper, then add the ground beef. Mix together with your hands until just combined. Form the meatballs with a tablespoon (15 grams) of the beef mixture for each ball.
• Heat the oil in a 3 1/2 quart (3 litre) saucepan over medium heat. Add the meatballs and brown on one side, approximately 2 minutes. Turn the meatballs and brown on the other side. Remove the meatballs to a clean dish.
• To the same pan add the chopped onion and cook just until they start to soften, 2-3 minutes. Then add the garlic and carrot and cook for 1-2 minutes. Add the tomato paste and flour, stir to coat the vegetables. Add the Worcestershire Sauce and stir, scraping up any browned bits off the bottom of the pan. Add the beef stock, salt, bay leaf and fresh thyme and stir to combine. Bring the stock to a simmer and add the meatballs. Adjust the heat to low, cover the pan with the lid slightly askew and simmer the meatballs.
• In a small pot add the water and bring to a boil, add the rice and garlic and cover the pan. Reduce the heat to low, cook until the rice is tender, approximately 20 minutes, stirring occasionally. Drain off any excess water. Stir in the cream and butter until melted, add the Parmesan and gently stir to combine. Sprinkle with the chopped Parsley. Turn off the heat and cover to keep warm.
• Uncover the meatballs and adjust the heat to medium to bring the sauce to a strong simmer. Cook for another 5 minutes or until the sauce has slightly thickened. Remove the bay leaf and serve the meatballs over the rice. Enjoy!

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

GARLICKY MEATBALLS OVER RICE

Steps:

• Mix all ingredients except tomato sauce and rice. Shape into sixteen 1 1/2-inch meatballs. Spray 10-inch nonstick skillet with nonstick cooking spray heat over medium-high heat. Place meatballs in skillet spray meatballs with nonstick cooking spray. Cook until meatballs are brown on all sides. Stir in tomato sauce. Heat to boiling reduce heat to low. Cover and simmer about 20 minutes, stirring occasionally until meatballs are no longer pink in center. Serve over rice.1 Serving: Calories 355 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 50mg Sodium 810mg Carbohydrate 47g (Dietary Fiber 3g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.