Try this one-skillet meal for an Asian-inspired take on pasta with meatballs, here using convenient frozen meatballs and plenty of veggies.
Asian Meatball and Rice Toss
- Prep Time 35 min
- Total 0 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Melt 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.
-
Step2Add 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.
-
Step3Stir 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.
Nutrition
350
Calories
20g
Total Fat
18g
Protein
24g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 350
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 8g
- 40%
- Cholesterol
- 95mg
- 32%
- Sodium
- 870mg
- 36%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 7g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 14%
- 14%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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