Good Eating Tuesday: Easy Golden Meatballs

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Today's Good Eating is a family favorite I grew up with and still often make as it's Hubby's favorite, too:
 Golden Meatballs!
It's  originally a Velveeta box recipe from the 60's and that classic recipe included directions for making meatballs as well as bar-boiling your carrot chunks.
This updated version uses frozen frozen meatballs, matchstick carrots and even frozen bell pepper strips if you want.
Also Velveeta has more variety options now and I usually use the 2% milk Velveeta.
I had fresh garden bell peppers when I made the batch in the photo and used about 5 small bell peppers and we thought it was the best tasting batch of Golden Meatballs I'd ever made! ( about equivalent to 2 medium size store bought green bell peppers)
It's a recipe you can really raise the veggie level by increasing the quantity of carrots, onions & bell peppers.
This is a skillet meal and a bag of 20 meatballs will accommodate 4 servings.
(photo my own)

Easy Golden Meatballs
1 18oz bag frozen plain meatballs (do not use Italian or Swedish)
1 Tablespoon olive oil
1 cup matchstick carrots
1 to 2 Bell Peppers cut in inch-size pieces (or 1 to 1 1/2 cups frozen bell pepper strips)
1/2 large onion, sliced
Salt & pepper to taste
1 cup uncooked rice
3 cups of water (warm or hot tap water)
Velveeta: from a full size block, cut 4 one-half inch thick slices, (roughly 1 1/2 inches from block total) then slice and coarsely cube them. (if you like extra cheesy add another 1/2 slice if you like.)

Directions:
In large skillet over med-high heat add olive oil and matchstick carrots and saute lightly, giving the carrots a couple minutes to cook a little.
Now add sliced onions, bell pepper & frozen meatballs. Shake a little salt and pepper over top. Add rice and 3 cups of hot tap water.
Give it a stir, so rice gets evenly distributed.
Bring to a boil, then turn to simmer and cover. Cook on simmer 25 to 30 minutes.
Check. If water is nearly all absorbed, turn off heat and top with Velveeta cubes. Cover for 5 minutes to let cheese melt. Once cheese is melted, stir and fold it into the meatball mix until everything is well coated.
Ready to serve.
*****

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