Meatballs & Rice - Two Ways

I have two recipes for this dish - one I found online and one that my grandmother makes.  Both are delicious and simple - just different ways to prepare the dish. So I thought I'd pass both along!

Meatballs & Rice
-June B. (Heidi's grandma)

1 pound ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup shortening
12 fluid ounces tomato-based chili sauce
1 1/4 cups grape jelly
1-2 cups rice

In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.

Cook rice according to package directions.
In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
 
Waikiki Meatballs
-Heidi P.
 
Meatballs (or use premade frozen meatballs)

1½ pounds ground beef
⅔ cup crushed saltine cracker crumbs
⅓ cup minced onion
1 egg
¼ cup milk
1½ teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil

Sauce
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15 ounce) can pineapple chunks or pieces - drained, with juice reserved
⅓ cup white vinegar
1 tablespoon soy sauce
⅓ cup chopped green bell pepper
Pinch of ginger
1-2 cups rice

In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. (Skip this step if using premade.)

Cook rice according to package directions.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, ginger, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through. Serve with rice.

Easy Chinese Stirfry

-Heidi P.

Tried this one a few days ago and really enjoyed it.  The flavors are good, it's easy to put together, and I actually had most of the ingredients on hand.  The recipe calls for pork, but I only had chicken, so that's what I used.  I also added some yellow bell pepper for a little more color.

Ingredients:
1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
1 cup brown rice

Directions:
Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.

Meanwhile, begin cooking the rice according to package directions.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.

Add onions; cook 1 min.

Smoked Sausage & Rice

Sausage & Rice
-Christine B.

Smoked sausage
One box Zatarains Jambalaya Rice

Serve with a fresh garden salad.

1. Slice sausage into small pieces and pan fry on medium heat until browned on both sides.

2. Cook rice according to package directions.

When the rice and sausage are done, you can combine them in one bowl or have them separate. My son, Joe, doesn't like the rice because it's a little spicy for him, so we have to keep them separate. The salad is a nice contrast of texture and flavor to the rice and sausage.

Start to finish - about 30 minutes.