Microwave Meatballs and Rice Recipe

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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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Microwave Meatballs and Rice Recipe

Prep/Total Time: 25 min.

Yield: 3-4 Servings

15 10 25

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. Yield: 3-4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (3 ounces) equals 339 calories, 12 g fat (5 g saturated fat), 109 mg cholesterol, 879 mg sodium, 33 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Microwave Meatballs and Rice in Simple & Delicious March/April 2007, p29

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Microwave Meatballs and Rice

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Reviewed on Jul. 13, 2010 by obsessedwithfood

Quick, easy, and delicious! It's a great combination of flavors. I kept going back for more. The stewed tomatoes are in big chunks so I cut them up into smaller pieces. Otherwise, I wouldn't change a thing. This recipe is yummy!