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Microwave Meatballs and Rice

Name: Microwave Meatballs and Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3-4 servings.
Cuisine: North America, Mexican
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

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Total Time

Prep/Total Time: 25 min.

Makes

3-4 servings

On blustery spring days in Corfu, New York, Loni Fancher can rely on her mother’s microwave meatball dish to warm up family and friends in no time. LONI’S TIP: “When it’s available, I like to substitute ground venison for the ground beef in this recipe. Tasty!”

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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

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.
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.

Nutrition Facts

3 ounce-weight: 339 calories, 12g fat (5g saturated fat), 109mg cholesterol, 879mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 25g protein.

Microwave Meatballs and Rice

Total Time

Makes

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