Cheesy Meatballs and Veggies -- Four Ingredients! |
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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This is a quick and easy recipe that is good-tasting, too. And it's ready in under one-half hour. It's full of vegetables, and you can substitute cooked chicken pieces or frozen salad shrimp for the meatballs. Recipe is from Betty Crocker. Ingredients:
1 1/2 cups uncooked long-grain rice |
1 (16 ounce) package frozen cooked meatballs |
2/3 cup half-and-half |
2 (10 ounce) packages frozen broccoli cauliflower carrots with cheese sauce |
Directions:
1. Cook rice as directed on package. (I used the rice that cooks in a bag for 10 minutes and measured out 1-1/2 cups).
2. Meanwhile, cover and cook frozen meatballs in a 12-inch skillet over medium-high heat 4 minutes, stirring once.
3. Stir in half-and-half scraping skillet to remove any browned bits of meat. Add blocks of frozen vegetables and sauce, placing vegetable side down. Cover and cook 10-12 minutes, stirring occasionally, until vegetables and meatballs are hot. Serve over rice. Makes 6 servings.
4. Note: You can also serve meatball mixture over spaghetti. If you substitute cooked chicken pieces for the meatballs, add when cooking time is nearly up. You just want to heat the chicken.
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