Cheesy Rice and Meatball Skillet Dish

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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.

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  1. Sounds like a good quick and easy dinner, which is always what I am on the lookout for in a new recipe these days .Thanks for sharing the recipe. I’m going to give this one a try very soon.

  2. Just a quick question. For the 88 meatball recipe we don’t necessarily cook all of the meatballs. Does this recipe call for the raw or previously cooked meatballs? Thanks!

  3. I made this last night, cheated a little using frozen meatballs from the store but I thought it came out really well. Since it was just for me I cut back on the meatballs and carrots but everything else was to the recipe, I had enough for dinner, lunch today, and a serving in the freezer.

  4. I made your recipe a couple of days ago but cheated a little using Trader Joe’s meatballs and their cooked brown rice. It was wonderful! Thanks for another great idea!

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