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In a 4- to 6-qt. pot heat the oil over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in the Freezer Meatballs and the next eight ingredients (through cumin).
Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Stir in rice; heat through. Serve with desired toppings.
Preheat the oven to 400°F. Line two 15×10-inch baking pans with foil. In an extra-large bowl, combine the first seven ingredients (through pepper). Add ground beef; using clean hands, mix lightly until combined (do not overwork).
Shape the beef mixture into 1-inch meatballs, using about 1 Tbsp. mixture for each meatball. Arrange in prepared pans. Bake until done (160°F), about 15 minutes. Cool in pans on wire racks.
Divide meatballs among three 1-gal. resealable plastic freezer bags or airtight containers. Seal and label. Lay bags flat and freeze for up to 3 months.