Microwave Meatballs and Rice |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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On blustery spring days in Corfu, New York, Loni Fancher can rely on her motherâs microwave meatball dish to warm up family and friends in no time. LONIâS TIP: âWhen itâs available, I like to substitute ground venison for the ground beef in this recipe. Tasty!â Ingredients:
1 egg |
1-1/2 teaspoons chili powder |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pound ground beef |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 cup uncooked instant rice |
1 cup sliced onion |
1 cup chopped green pepper |
Directions:
1. In a large bowl, whisk the egg, chili powder, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes or until meat is no longer pink; drain.
2. Stir in the tomatoes, rice, onion and green pepper. Cover and microwave on high for 5-7 minutes or until rice and vegetables are tender. Yield: 3-4 servings.
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