Thursday, April 21, 2016

Meat balls with rice





Baked Meatballs with Rice and Gravy






Ingredients:
  • 16-20 oz. ground turkey or beef
  • 2 tbsp. soy sauce
  • 1 tbsp. worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 10 oz. can condensed cream of mushroom soup
    I used reduced-fat
  • 2 c. chicken broth
  • 1 c. long grain white rice
Instructions:
  1. Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.
  2. In a large bowl, stir together ground meat, soy sauce, worcestershire sauce, chili powder, onion powder, and garlic powder.
  3. In another bowl (I apologize to whoever is washing the dishes), whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish.
  4. Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit.
  5. Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15-20 minutes until meatballs are cooked through and most of the liquid is absorbed. (Ground meat should be heated to an internal temperature of 165 degrees F.)

Servings:Units:
© The Weary Chef 2013-2016

ABOUT ANDI GLEESON

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.
View All Posts
     

SO GLAD YOU’RE HERE!

Do you love delicious food but don't want to spend a lot of time making it? Me too! That's why I share all my easy dinner recipes, quick breakfast ideas, and simple appetizers with you here. Click to browse my recipe index or search for more recipes right here:
Report this ad

COMMENTS

  1. Thanks Andi for giving us the option of going straight to the recipe. I appreciate the camera skills of our wonderful bloggers but it gets wearisome plodding through repetitious pictures to get to the main objective.And I love this recipe. I keep a list of “kee0ers” – might not even need it after a while but it serves as a reminder to keep a more varied rotation.
    REPLY
  2. Don’t worry about having to do dishes, that comes with the territory working in the kitchen. Have deviated from the recipe just a bit, but keep everything as you have told us.
    The only really change made to this, have added Hot Italian Sausage, 1-Cup of Bread Crumbs, & 2 Eggs to the Meat mixture.
    REPLY
    • Hi, Tammy! I can’t say for sure because I haven’t tried. I’m afraid it wouldn’t work quite right because the noodles might take less time to cook than the meat. Also, I’m not sure how much liquid you would need for the noodles. If you want meatballs and gravy over noodles, I would recommend this easy recipe instead: http://wearychef.com/meatballs-and-gravy/ Thanks!
      REPLY
    • Oh that’s a great idea, Jaime! I think cooking it on low for 6 hours will do the trick. Let me know how it turns out!
      REPLY
  6. This recipe is so easy and tasty. I was tempted to add salt to the meatballs because I didn’t see it as an ingredient, so i did. Mine came out a bit too salty my advise would be that no added salt is needed, the recipe is perfect they way it is written. I will definitely make this recipe again. I can see this working for any ground meat.
    REPLY
    • Hi, Elisa! Thank you so much! The soy sauce, chicken broth, and canned soup are all salty. In fact, I might should change the canned ingredients to be reduced sodium! I did the same as you when I made a beef and gravy recipe that I’ll be sharing tomorrow. I added salt to the gravy without tasting it first, but I didn’t realize how much salt was already in the broth and meat I used. Live and learn! At least this time I was the one with a too salty meal so I can help you to avoid it :) Hope to hear from you again soon!
      REPLY
  7. My wife does not eat rice. Do you believe this could be made using sliced potatoes? If so, how would you prepare it with potatoes?
    REPLY
    • Hi, Bob! I think it should work well with potatoes too, but I haven’t actually tried it. I would make it as described except reduce the chicken broth to about a half cup. All that liquid is needed to cook the rice, but the potatoes don’t really need liquid to bake up nice and tender. Let me know how it goes. Thank you!
      REPLY
  8. This looks great and I’m definitely going to try it. Just wondering how I might do this with frozen meatballs? I usually buy a big bag of meatballs from Sam’s and this would be a great way to use them.
    REPLY
    • Hi, Amy! I think the baking time is so long that you could just put them in frozen and cook as directed. Hope you like it! Thanks :)
      REPLY
  9. Hi! Looks like a delicious recipe and I’m planning on making it tomorrow for dinner. Do you think I could make the dish in the morning, including the rice in the sauce, and then pop it in the oven when I get home from work? Would the rice become soggy?
    Thank you!
    REPLY
    • I can’t say for sure since I haven’t tried it, but I think it should work fine and maybe reduce the cooking time a bit. Sorry if my answer comes to late. Let me know how it goes!
      REPLY
  10. I made this a couple of nights ago. The concept is brilliant, and we really enjoyed the dish as written. It couldn’t be much simpler or quicker. I think next time, which will be really soon, I’ll fiddle a bit with the meatballs a bit, adding gluten free bread crumbs and some seasonings borrowed from a favorite meatball recipe. My husband mentioned they were a little dry for his taste. In all fairness, he did forget to set the timer when he put the dish in the oven for me, so that might not be the recipe’s fault! I, too, love to add vegetables to saucy rice dishes like this, so I plan to do so here, too. I cook for both my husband and myself, as well as a family we know and love who, for health and financial reasons, can use our help. This kind of inexpensive, quick, and tasty recipe is just the kind of thing I need to keep the food interesting and affordable. It’s going into my “Favorites” file. Thank you!
    REPLY
    • Thank you so much, Orea! You can definitely customize the meatballs to suit your tastes I just made them pretty basic. I’m very happy to hear you guys liked it. Thanks for taking the time to let me know!
      REPLY
  11. Made this tonight with my 16 y/o daughter. We added a 1/2 C bread crumbs, 1/2 C onions and 1 egg to the meatballs. Served with a simple green salad. We loved it! Will be making again.
    REPLY
  12. Made this last night. I added chopped onions, about 1/2 a cup. Think I’ll double that next time. Oh, a quick recommendtion….I mixed the rice ingredients first then put them in the baking dish, then just reused the same bowl to mix up meatbll ingredients. One less bowl to wash….I’m lazy that way ;;-) I had to bake this for about 1 1/2 hours for the rice to cook completely, which dried out the meatballs. I think I’ll cook the rice by itself for a while first next time. Then add the meatballs. The rice was really delicious! I’ll be making this great tasting recipe again. Thanks!!!
    REPLY
    • Oops. Forgot to say that I added the chopped onions to the rice, not the meatloaf, although I may do that too next time!
      REPLY
    • Thank you for the feedback, Linde and for the good idea about using one bowl! The onions sound like a nice addition too. Glad you liked it overall.
      REPLY
  13. Hey I did follow this recipe…..had a question when you say chilli powder r u referring to chilli as in red pepper powder as we in india know only one kind of chilli powder as ur dish does not look red like it would had I put chilli powder…so I avoided it…hope is turns out as good as ur pic looks
    REPLY
    • Hi, Shals! I hope you liked the recipe. Chili powder in the US and India area are probably different things. Yours might be more like cayenne pepper here, which is very spicy! In the US, chili powder is a spice blend with garlic powder, paprika, cumin, and more. Do you have anything like that? I’m sure it still tasted good if you had the other ingredients and just left that out. Thanks for your comment!
      REPLY
  14. Fantastic!! Made this tonight and we loved it! I made my own turkey meatballs and used a brown and wild rice combo. I had to cook it longer because the rice wasn’t done but that was probably due to the change in rice. Definitely going to make this again! Thanks for sharing!
    REPLY
    • I’m so happy to hear that it was a hit, Jennifer! Thanks so much for taking the time to let me know. I can imagine that the brown rice took a while to bake since even white rice took about 40 minutes. I hope it was worth the wait :) Thanks again!
      REPLY
  15. Going to try this with golden mushroom soup instead of cream of mushroom since my son has a milk allergy. He’s a big meatball fan so I think he’ll love it!
    REPLY
    • I hope you are happy with how it turns out! I think the golden mushroom soup will work great too. Thanks for stopping by, Stephanie!
      REPLY
    • Hi, Jennifer. Nope, there is enough liquid to cook the rice while it bakes! Thanks for stopping by :)
      REPLY
  17. Just found your recipe while looking up ‘meatballs and rice’ and have to say it was very tasty and so simple to prepare. My husband even liked it! The only thing I did different was add half a chopped onion to the rice mixture, delicious. Had peas as a side dish. Definitely a keeper!
    Thank you
    REPLY
  18. My family loved this, it’s a keeper in our rotation. I did add about a quarter cup breadcrumbs to the meatballs and used cream of celery instead of mushroom(not a mushroom fan) It was delicious!
    REPLY
    • Hi, Angela. I’m so glad you liked it! Thanks a lot for taking the time to come back to let me know :)
      REPLY
  19. I love these all in one meals and its meatballs which is one of my favorites. Going to give this one a try this week and see how it goes , saw mention of soggy rice above so i will try and watch the cook time closely.
    REPLY
    • I’m not sure what to tell you about the soggy rice because it turned out well for me. Since it’s supposed to be like rice and gravy, I guess it could have been what some might call soggy and that’s what I was going for! ;) I hope you like it. Thanks so much for your comment!
      REPLY
  20. This sounds great esp with some low sodium options mixed in. And i agree it seems like something that would go great in the crockpot, which i would love even more. Going to give it a go in the oven first and then may try and adapt it to crockpot myself.
    REPLY
    • I think you could pretty much make it as written but with brown rice cooked on low with your slow cooker with good results. I can’t promise it though since I haven’t tried it yet! I did try slow cooker meatballs with marinara recently that turned out well. Here’s the recipe if you are interested:
      Thanks so much for your visit and comment! Have a great week :)
      REPLY
  23. Recipe sounded great for a quickie dinner . I added fresh mushrooms and Italian parsley, and grated onion. Would not make this again. Rice came out very soggy
    REPLY
    • I’m really sorry that you weren’t happy with it, Catherine! We liked this dish a lot, but I’ll make it again to be sure I get the same result. Thanks for letting me know how it went for you.
      REPLY
  24. It might be faster if you used minute rice instead of the regular. Haven’t tried it yet but am going to soon! Sounds WONDERFUL! Thanks for sharing!
    REPLY
    • Hi, Wendy! Thanks so much for stopping by. I don’t usually have minute rice on hand, but you are right that it would make it a lot faster. I think the liquid amount would have to change because I believe instant rice is 1:1 water to rice instead of 2:1, but otherwise I think it would work great. Let me know if you give it a try that way. I’m going to try it in the slow cooker very soon. Merry Christmas!
      REPLY
  25. I will need to reduce all that sodium by making my own cream of mushroom soup, using low-salt chicken broth, and so on. Otherwise this recipe sounds great!
    REPLY
    • Hi, and thanks for your comment! Sorry it has taken me a few days to response, but this week has been a bit crazy. I don’t use canned soups in recipes that often but was looking for shortcuts last week. I use the reduced sodium cream of mushroom, but I know it’s still pretty loaded with salt! I hope you like your revised version. Merry Christmas!
      REPLY
  26. There really is nothing like homemade meatballs! And since this doesn’t have a tomato sauce, my kids would probably eat second and third helpings! Great dinner Andi!
    REPLY
  27. I have been feeling the same way about meals lately too. These meatballs sound great and love how easy and fast they took to throw together – oh great idea, I think they would be fabulous in the slow cooker too :) Thanks for sharing Andi and hope you enjoy the rest of your week!
    REPLY
    • Thanks, Kelly! I’m going to try them in the slow cooker soon and will let you know how it goes! Thanks for coming over :)
      REPLY

SHARE YOUR THOUGHTS. I LOVE HEARING FROM YOU! 



© The Weary Chef 2013-2016. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Do not copy and publish a recipe in full elsewhere.

The Weary Chef is a production of Tasteful Robot LLC, owned and operated by Andi Gleeson.


­
at

No comments:

Post a Comment