Tender Herbed Meatballs
Posted
Sat, 09/25/04
Yesterday I felt the urge to create something new in the kitchen, to make a dish from scratch. When the culinary mood strikes, I try and go with it. My idea was a variation of the meatball, along with white rice and a tomato-vegetable side.
I started out by mixing the following together in a large bowl:
1-1/4 LB ground beef or turkey
After mixing all of the above ingredients very well, I shaped small meatballs and placed them in the upper rack of my steamer. With rice on the lower level, I cooked the entire lot for about thirty minutes. The meatballs were extremely moist because of steam-cooking, and the rice had a slight sticky quality.
In a cooking pot, I also combined the following:
I cooked the mixture covered over medium-low heat for about forty minutes, stirring occasionally. When all of the vegetables were tender, I ladled servings onto two plates. I also scooped a portion of rice onto each place, on top if which I placed about six or seven small meatballs.
Wilbert went wild over the meal. He took the leftover meatballs and made a sandwich for work. The meatballs were quite delicious, to which the addition of the creamy Coffee Mate contributed a great deal.
I'm not sure what to call the dish – perhaps Tender Herb Meatballs.
Tags: Entrees;
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