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Asian Meatball and Rice Toss

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By Betty Crocker Kitchens
Updated Aug 2, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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