Remember all the 88 meatballs I made and froze? Some of them were destined for this dish.
This is based on a recipe in an old church cookbook. I made it according to the recipe the first time (unusual for me to follow a recipe exactly!), which means I used the Velveeta it called for. Much as we like Velveeta, it was too gooey and sticky for us.
A week later, I gave the recipe a make-over. I swapped out the Velveeta for Italian blend cheese and added garlic and Italian seasonings. It’s still a quick stove-top meal, but with much better flavor.
Here’s what you’ll need:
- 20-24 frozen meatballs, thawed
- 1 cup rice
- 2 cups water
- 1 pound carrots, peeled and sliced
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. salt
- 1 cup shredded Italian blend cheese
Put all the ingredients in a large skillet. Bring to a boil. Cover and turn down to simmer for 20-25 minutes. Stir in the shredded cheese and serve.
I made this one night when I was short on time. I only snapped one picture before we scooped it on plates and ate it.