Tuesday, September 7, 2010

Asian Meatballs and Rice

No photos this time, because frankly, it's ugly.  But, it's also tasty and has a soft texture that even kids will love.  This is a take-off of a dish my mother made when I was a child.  It consisted of ground beef, Beef Rice-a-Roni, chow mein noodles and soy sauce.  I loved it. I'm all grown up now.  Here's a slightly healthier adaptation.  Boiling the meatballs makes them moister and fluffier without being soggy.  It also thaws them and melts away some fat.

1 1b. Healthy Meatballs/Meatloaf  or supermarket traditional style frozen meatballs
Boiling water in pot big enough for meatballs and water
2 tablespoons butter
1 box beef flavored Rice-a-Roni
3 cups water
1/3 cup Ken's Lite Asian Soy and Sesame salad dressing
1 teaspoon reduced sodium soy sauce (optional)
1 1/2 cups frozen stir fry veggies, thawed and roughly chopped
4 scallions, sliced

  1. Add meatballs to boiling water.  Simmer while rice sautes.
  2. Melt butter in a dutch oven over medium heat.  Stir in rice and noodles from the Rice-a-Roni box.  Saute until lightly browned.
  3. Add 3 cups water, salad dressing, soy sauce and the seasoning packet from Rice-a-Roni; bring to a boil. 
  4. Reduce heat, add drained meatballs and veggies.  Cover and simmer 10 minutes or until rice is tender, stirring occasionally.
  5. Garnish with sliced scallions and serve with low sodium soy sauce, if desired.  Yummy with a spinach/mandarin orange salad alongside.

Makes 6 (1 cup) servings.
Ugly, quick and tasty.

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