Entrees > Tender Herb Meatballs >
Tender Herb Meatballs
For steam-cooking only
1 1/4 LB ground beef or turkey
2 TBS prepared minced garlic
1 tsp. prepared dried mustard
2 tsp. paprika
2 TBS dried minced onion
1 tsp. lemon-pepper seasoning
1 egg
1 TBS teriyaki sauce
1/4 C liquid Coffee Mate
Breadcrumbs to bind
1 C rice
Water (about 4 cups)
Add uncooked rice and water to lower level of a steamer, stirring. In a large bowl, combine all the above ingredients (except for rice and water). Using hands, shape small meatballs and place in the upper rack of a steam-cooker. With rice still in place in lower level of steamer, cover and cook for about thirty minutes. The meatballs will be extremely moist because of the steam-cooking, and the rice will have a slight sticky quality.
Meanwhile, combine the following ingredients in a standard cooking pot:
1 can (28 oz.) diced & peeled tomatoes, with liquid
1 green bell pepper, cleaned and diced
1/2 small onion, diced
2 TBS prepared minced garlic
Olive oil
Water (to make additional liquid – add to desired consistency)
Cook the mixture, covered, over medium-low heat for about forty minutes, stirring occasionally. When vegetables are tender, ladle single-servings onto plates along with scoops of rice from the steamer. Place six or seven meatballs on top of the rice, and serve.
Tender Herb Meatballs is featured in the Recipes-on-a-Budget Cookbook.
Shenanchie's Note About Steam-Cooking:
There are a variety of inexpensive steamers/rice-cookers available on the market today. I have three of them, using one for rice, one for homemade canine fare, and the other for meats and vegetables. The steamer I use for main meals contains a cooking tray with drain holes and a bulkier dish for large bits of food such as broccoli. After eating steamed foods on a regular basis, it's hard to go back to anything fried. Steamed foods retain as much flavoring as you put into them, and they never lose their delicious moisture.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
