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Asian Meatball and Rice Toss

Try this one-skillet meal for an Asian-inspired take on pasta with meatballs, here using convenient frozen meatballs and plenty of veggies.

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( 9 Ratings)

9 Ratings

5 Stars 22%

4 Stars 67%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 3 )

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Prep Time 35 min
Total Time 0 min
Servings 6

Ingredients

2: tablespoons butter

1: (6.8-oz.) pkg. beef-flavor rice and vermicelli mix

3: cups water

1/3: cup purchased Asian sesame marinade and salad dressing

1: (16-oz.) pkg. frozen cooked meatballs, thawed

1: cup julienne-cut (2x1/8x1/8-inch) carrots

1/2: cup halved fresh snow pea pods

3: tablespoons dry-roasted peanuts, chopped

3: tablespoons chopped green onions

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Directions

1 Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
2 Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.
3 Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.

EXPERT TIPS

Expert Tips

To reduce sodium, use unsalted roasted peanuts. Each serving with unsalted roasted peanuts contains about 37 fewer milligrams of sodium per serving.

Our Easy Meatball recipe would be a delicious variation.

Cut the pea pods in half at an angle to provide a more interesting shape.

Finish this Asian-inspired rice meal with litchi nuts and green tea ice cream. The rough, bright-red shell of fresh litchis surrounds creamy white flesh that is juicy and delicately sweet. Dried, litchis resemble a nut, so they are often called litchi nuts. Look for them fresh or dried in the produce area of the grocery store or canned in the Oriental area of the grocery store.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup

Calories: 350
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% ),
Cholesterol: 95mg; 95%;
Sodium: 870mg; 870%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% Sugars 7g 7% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 14%;

Exchanges:

1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 8/17/2011 11:34:21 PM REPORT ABUSE grjen3 said:

Rating:

I made this with the Kraft dressing and left out the carrots, peanuts, and onions. I added some Teriyaki marinade and Plum sauce and topped servings with Chow Mein noodles. I thought this was delicious and simple. The noodles gave a nice crunch and the meatballs were great (I halved them but might quarter them next time).

This reply was: Helpful Inspiring

Posted 1/12/2011 5:09:53 AM REPORT ABUSE crosario said:

Rating:

Used a cracked pepper and garlic Asian marinade so added 1T. sesame oil. The boiled meatballs did not seem substantial enough for my family so I made a dish of sweet and sour pork on the side. We had a nice Asian dinner that got everyone stuffed. I also couldn't find the beef flavored rice only the chicken flavored so I left the seasoning pack out and used 1T of beef bouillon.

This reply was: Helpful Inspiring