Stove Top Meatballs and Rice Recipe
Quick and Easy Meal
Having pre-made meatballs in the freezer is an excellent time saver when it comes to preparing meals. Pre-made meatballs can be heated up and added to spaghetti, made into meatball subs or in this case stove top meatballs and rice, a quick and tasty dish with a blend of sweetness and bite.
Meatballs and Rice Recipe
If you are fastidious, you can make up a large batch of your own mini meatballs, cook them then freeze them for future use. Try out my basic meatball recipe. If you make them small enough to fit through the hole made by your thumb and forefinger then they are easier to eat and you will have more for other recipes.
* 1 pound of frozen meatballs, precooked
* 1 jar of pineapple junks, drained
* 2 cans chicken broth
* 1/2 cup water
* 3/4 cup ketchup
* 1 small onion, chopped
* 1 cup red pepper, diced (fresh or frozen)
* 3 tablespoons vinegar
* 2 tablespoons soy sauce
* 1 tablespoons cornstarch
* 1-1/2 cups basmati rice
In a large lidded pot combine the first eight ingredients and place on medium heat. Combine soy sauce and cornstarch together with a whisk. Pour over pot mixture and combine. Bring ingredients to boil being sure to stir often to make sure nothing is sticking to bottom. Reduce heat slightly if necessary.
Stir the rice into the mixture until well blended, reduce heat by half, cover and let simmer for approximately thirty minutes until rice is done. Check and stir occasionally to make sure rice is not sticking to bottom of pot. Depending on which pot I make this in I find on occasion I might have to add a 1/4 to 1/2 cup more of water.
When rice is done pour into deep dish bowls and enjoy with a side salad.
This recipe is super easy to make. If you are in a pinch you can substitute the red pepper for green and the ketchup for chilli sauce (reduce to 1/2 cup). This meatballs and rice meal is filling and reheats well in microwave the next day. It will make four large dinner servings or six smaller lunch servings.