Swedish MeatBalls and Rice

Swedish MeatBalls and Rice

Swedish MeatBalls and Rice

Cook Time 25 minutes
Total Time 25 minutes


  • 1/2 lbs ground beef
  • 1/2 lbs ground pork
  • 1/2 tbs ground Jamaican pepper (four-spices)
  • 1/4 cup of Breadcrumbs
  • 1/2 chopped onion
  • 1 egg
  • 3 tsp milk
  • 1 cup of rice
  • 2 cup of water
  • salt and pepper


  • 1 1/2 cup chicken broth
  • 1/4 cup 15% cooking cream
  • 2 tsp flour
  • 2 tsp Canola oil
  • 2 pinches of nutmeg


  • In a Thatsa Bowl, mix the ground meat with the Jamaican pepper, the breadcrumbs, the onion, the egg and the milk. Add salt and pepper to taste.
  • Make 18 to 20 meatballs using about 2 tbs to prepare each one
  • Place the meatballs in the Tupperwave stack cooker colander in the Tupperwave 1.75L
  • Put the rice and the water in the Tupperwave 3L.
  • Place in stack position. Cook in the microwave on high power for 20 minutes.
  • Separate the meatballs and put them in the cover.
  • Remove the grease from the Tupperwave 1.75L.
  • Place the cooked meatballs in the Tupperwave 1.75L
  • In the Quick Shake mix the Chicken broth, the cream and the flour.
  • Pour the sauce over the meatballs and return to the microwave and cook for 5 minutes.
  • Serve the meatballs on the rice.

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