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Meatballs with Peppers and Mushrooms and Balsamic Rice

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Meatballs with Peppers and Mushrooms and Balsamic Rice BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Servings
Ingredients
Meatballs with Peppers and Mushrooms
Balsamic Rice
Course Main, Main Dish
Servings
Ingredients
Meatballs with Peppers and Mushrooms
Balsamic Rice
Instructions
Meatballs with Peppers and Mushrooms
  1. Preheat Oven to 250 and cover a baking pan with foil
  2. Combine the Meat, Onion, Italian Seasoning, Salt and Pepper in a bowl. Form into small meatballs (about 12).
  3. Heat the Olive Oil in a large skillet over Medium-High heat. Add the meatballs and cook for 3-4 minutes on all four sides. Then use your tongs to move them to the baking sheet and place them in the oven to keep warm
  4. In a small bowl combine 1 Tablespoon of the Evaporated Milk and the Four.
  5. Add the Bell Peppers, Mushrooms, Garlic and Chicken Stock to the skillet. Cook and stir for about 2-3 minutes.
  6. Then add the Evaporated Milk/Flour mixture and stir it into the the vegetables. Then gradually pour the remaining Evaporated Milk into the skillet. Stirring frequently so as to not burn the milk keep cooking for another 5-6 minutes until the sauce thickens.
  7. Remove the Meatballs from the oven and place them back in the Skillet and coat them in the sauce. Serve the Meatballs and the Sauce over the Rice
Balsamic Rice
  1. After the second turn of the meatballs (6-8 minutes of cooking) place the Rice, Chicken Stock, Onion and Balsamic Vinegar in a pan with a quick stir to combine them and cook over High heat (a 9 on my stove) to bring to a boil. Reduce the heat to Medium-Low (a 3 on my stove), cover and allow to cook for 18 minutes.
  2. Remove the lid and give the rice a quick stir. Allow it to remain on the heat uncovered for another 3 minutes.
Recipe Notes

If you want when the Rice has finished it's last three minutes of cooking you can fold in 1/4 cup of a cheese like Parmesan or Romano, Garnish with some fresh parsley.

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