How to Make Meatballs With Rice

So Raleys does their $5 Mondays and they had two 1lb containers of ground turkey for $5.

A deal like that, I can’t resist. I bought them and cooked one while putting the other in the freezer. I had forgotten about it, but then was reminded and needed to cook the meat up before it went bad.

I decided to make meatballs as I hadn’t ever made them before-but I was missing breadcrumbs and it was late so I didn’t feel like going out to buy some.

So in the spirit of the 1940s (Tuesday’s post on The Secret Keeper), “Make it do… Or do without”, I searched the internet for a recipe that had a substitute for breadcrumbs.

This recipe comes from Delishably

Ingredients:

  • 1.5 to 2 lbs of Ground Turkey (or Ground Beef)
  • 1 Egg, beaten
  • 3 Tablespoons of Uncooked Rice
  • 2 Tablespoons of White Flour
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons of Fresh Parsley or Basil (I prefer basil)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Garlic
  • 1 Teaspoon of Paprika
  • Extra Virgin Olive Oil for Cooking

Directions:

  1. In a bowl combine the meat with all the spices.
  2. Add the egg, and mix.
  3. Mix in uncooked rice and flour.
  4. Continue to mix until it is uniformly blended.
  5. Shape into balls.
  6. In a skillet, coated with olive oil, saute the meatballs and allow them to cook until browned.

Thoughts After Cooking:

So I thought this was pretty good, although if I were to make it again I would try using something else as a substitute-the rice made them a little chewy.

But otherwise delicious!

Yum

For more recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Arroz (Mexican Rice)

So Cinco de Mayo is coming, and to get you all ready for the holiday I am going to share with you how to make authentic Mexican Rice.

I know it technically is called Spanish Rice, but I’ve been calling it Mexican Rice ever since I was a child. It made sense to me, my mom is Mexican and making Mexican Rice.

Ingredients:

  • 3 Tbsp of Oil (Safflower, Canola, etc)
  • 2 Cups of Water
  • 1 Cup of Rice
  • Small Amount of Onion, Sliced
  • 1 Bouillon Cube of Chicken Stock
  • 6-oz Can of Tomato Sauce
  • 1 Tsp Chili Powder or Cumin

Directions:

  1. Pour oil into pot, and rotate pot so bottom of pan is covered in oil.
  2. Cook onions in oil until tender.
  3. Toss in rice, water, chicken stock, chili powder or cumin.
  4. Put in enough tomato sauce for “color”-(my grandma would always say this. There is no exact measurement, just put in enough to give it a nice orange color.)
  5. Cook rice over medium heat, covered, stirring from time to time to keep from sticking.
  6. Cook until water has disappeared and rice is tender.

For more Cinco de Mayo recipes, go to Fajitas

For more Mexican food, go to Chorizo Breakfast Burrito