Herbed Chicken and Rice Meatballs
Looking to change up your meatball game? These tasty baked meatballs are a great addition to your lunch or dinner. Serve over pasta, with your favorite sauce, or as is for a delicious dish.
Makes
Serving size
Ingredients
½ cup white rice, dry
1 cup water
½ cup basil leaves, finely chopped (about 15 medium leaves)
¼ cup red onion, diced small
1 pound ground chicken, preferably breast meat
2 eggs
½ cup of cheese
1½ teaspoons garlic powder
¾ teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon nutmeg
½ teaspoon coarse salt
½ teaspoon of pepper
Instructions
- Preheat oven to 425°F.
- To cook rice, add rice and water to a small pot. Cover and bring to boil then reduce to a simmer and cook until all water is absorbed and rice is tender, about 15 minutes. Remove rice from stove, allow to cool 10 minutes then remove lid and fluff with a fork.
- Once rice is cooled, add all other ingredients to a large bowl and mix until fully combined. Make sure to mix just until fully combined and not to over mix as the meat can become tough.
- Line a baking sheet with parchment paper or aluminum foil. Using a 1 tablespoon measure, scoop meatballs onto the baking sheet then roll into balls with your hands.
- Bake until cooked through to an internal temperature of 165°F, about 10 minutes. Let rest for five minutes.
- Toss in your favorite sauce or enjoy as is.
Cooking Tip
The meatball mixture can be a bit sticky. To help prevent it from sticking to your hands, wet your hands slightly before rolling.
Recipe contributed by Angela J. Foo, MS, RDN, CDN
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