I made these a couple of days ago when my new roommate moved in ( that’s where I’ve been!). I wanted to make a meatball that was light ( wait a minute; it has brown rice in it. How can it be light?), and can hold up in a sauce. Well, I made these and they turned out great! These meatballs have a surprisingly light texture, and great flavor.
Serve these as you would regular meatballs; with tomato or marinara sauce over pasta, or in brown sauce with sour cream over noodles ( Swedish meatballs). This also makes a great meatloaf* as well.
Makes 14 to 18 meatballs
You will need:
food processor
knife
cutting board
mixing bowls
measuring cups
measuring spoons
gloves for handling ground beef
*meat thermometer
sheet pan
spray oil
Ingredients:
1 lb. ground chicken ( do not use breast meat for this recipe)
4 ea. baby bella ( cremini, or button) mushrooms
1 ea. small onion
2T. chopped garlic
2 T. olive oil
2/3 cup cooked brown rice
1 egg ( or 1/4 cup egg substitute)
1 T. dried parsley
1/2 t. pepper
2 slices stale bread
1 1/2 t. sea salt
2 T. milk
1/4 c. grated parmesan
Slice and chop the mushrooms and onions in the food processor until finely chopped. In a saute pan over medium heat, add olive oil to pan. Saute the onions, mushrooms, garlic and seasonings ( salt, pepper, parsley and italian seasonings) together until all liquid is absorbed and onion mixture is done. Take onion mixture and cool completely. Crumble stale bread and set aside.
Preheat oven to 350 degrees. In large bowl, mix together ground chicken, brown rice, egg, crumbled bread, Parmesan, milk and onion mixture. Mix well. Set aside and chill in refrigerator for 1/2 hour. Wash hands thoroughly.
After chilling; either use gloves, or spray cooking spray onto hands lightly. Spray sheet pan with cooking spray. Shape meatballs into small balls and place 1/4 inch apart onto sheet pan. Place meatballs in oven and bake for 25 minutes, or until bottoms of meatballs are brown.
Make sure all surfaces that came into contact with ground meat are washed thoroughly with soapy hot water ( including your hands).
* For meatloaf: shape into rounded loaf, and cook in oven until internal temperature reaches 165 degrees ( or about one hour)
Recent Comments