4 1/2 cups cooked rice
1 pound cooked meatballs (see below)
1 can (10.75 oz) reduced fat cond. cream chicken soup
1 1/2 cups lowfat vanilla flavored yogurt
1/3 cup chicken broth
1 teaspoon ground curry
1/2 cup seedless raisins
Preheat oven to 350 F
Place cooked rice in bottom of 9×13 cake pan or 2-quart casserole. Arrange cooked meatballs on top of rice. Stir together soup, yogurt, broth and curry. Spread over meatballs. Cover and bake 30-45 minutes or until hot and bubbly through (microwave 15-20 minutes). Sprinkle with raisins.
2 pounds ground meat*
1/2 cup crumbs*
2 tablespoons dried onion
1 teaspoon salt (more or less to taste)
2-3 cloves crushed garlic
1 teaspoon Worcestershire sauce
1-2 teaspoons seasoning, optional*
Half the time of cooking is spent in setting up and cleaning up. Save time by making a double or triple batch at one time. Freeze cooked meatballs in batches of 1 pound each. Freeze in quart freezer bags; label and date freezer containers. When ready to use, thaw and use meatballs in favorite recipes. Makes 72 meatballs.
Preheat oven to 400 F. Line large cooking sheet with parchment, or lightly grease.
Combine all ingredients and mix well. Shape into 72 (1-inch) meatballs. Place on prepared baking sheet. Bake approximately 25 minutes or until cooked through. Approximately 36 (1-inch) meatballs equal 1 pound meat. Freeze meatballs for quick dinner later or use immediately.
Ground meat – lamb, beef, pork turkey, chicken; I like to use 1/2 beef, 1/2 sausage
Crumbs – cracker crumbs, dried bread crumbs, dried seasoned stuffing, etc.
Seasoning – Curry, Italian, homemade Mixed Spice (see below), salt and pepper, etc.
MIXED SPICE: combine 1 tablespoon black pepper, 1 tablespoon ground coriander, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cardamom, 2 tablespoons ground cumin, 1 tablespoon ground cloves, and 1 tablespoon ground coriander. Mix and store in air-tight container.