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Brown Rice Porcupine Meatballs

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This Brown Rice Porcupine Meatballs is a classic retro dinner, made in the oven.

Ingredients

Units Scale
  • 1 pound lean ground beef (at least 95%)
  • 1 cup cooked brown rice, chilled
  • 1 cup chopped onion
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 16 ounces low-sodium vegetable juice

Instructions

  1. Preheat oven to 350ºF.
  2. Mix beef, rice, onion, seasonings, and beaten egg.
  3. Form into 8 meatballs.
  4. Place meatballs in baking dish, add the vegetable juice, and bake for 30 minutes.
  5. Serve with a green salad dressed with a little olive oil and lemon juice, if desired.

Notes

Choices/Exchanges: 1 Starch, 1 Vegetable, 1 Lean Protein, 1/2 Fat

Meatball Tips

  • Keep Things Cold – You want to keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible. Make the mixture in a chilled bowl, and if you are adding precooked ingredients like onions, let them cool down completely before adding.
  • Be Gentle – If the meatballs are packed too tightly and compactly, they’ll turn out tough, rubbery, and chewy. Oil your hands so that the mixture won’t stick to them and gently and quickly form the meatballs.

Nutrition

Find it online: https://goingmywayz.com/brown-rice-porcupine-meatballs/