Yesterday I felt the urge to create something new in the kitchen; to make a dish from scratch that came to me as impulsively as the rest of my life. When the culinary mood strikes, I try and go with it. My idea was a variation of the meatball, along with white rice and a tomato-vegetable side.

 

I started out by mixing the following together in a large bowl:

1¼ LB lean ground beef

2 TBS prepared minced garlic

1 tsp. prepared dried mustard

2 tsp. paprika

2 TBS dried minced onion

1 tsp. MSG

1 tsp. lemon-pepper seasoning

1 egg

1 TBS teriyaki sauce

¼ C liquid Coffee Mate

Breadcrumbs to bind

After mixing all of the above ingredients very well, I shaped small meatballs and placed them in the upper rack of my steamer. With rice on the lower level, I cooked the entire lot for about thirty minutes. The meatballs were extremely moist because of the steam-cooking, and the rice had a slight sticky quality.

 

In a cooking pot, I also combined the following:

1 can (28 oz.) diced & peeled tomatoes, with liquid

1 green bell pepper, cleaned and diced

½ small onion, diced

2 TBS prepared minced garlic

Olive oil

Water (to make additional liquid – add to desired consistency)

I cooked the mixture covered over medium-low heat for about forty minutes, stirring occasionally. When all of the vegetables were tender, I ladled servings onto two plates. I also scooped a portion of rice onto each place, on top if which I placed about six or seven small meatballs.

 

My husband went wild over the meal; he took all of the leftover meatballs and made a big sandwich for work. The meatballs were quite delicious, and I think the addition of the creamy Coffee Mate contributed a great deal. I’m not sure what to call the dish – perhaps “Tender Herbed Meatballs.”