Turkey Brown Rice Meatballs

I wanted to utilize a bunch of ingredients in my refrigerator to make a dish that could be frozen and warmed up easily for future meals.

Jack doesn’t like brown rice right now on its own, and we had some left over so thought adding it to some ground turkey and other veggies would make a great, power-packed meatball.

For veggies I had spinach and carrots, but you could use whatever you have in your refrigerator! I chopped them up very fine in a food processor so they weren’t so chunky in the meatball.

End result was a delicious, healthy meatball that can be easily warmed up on the stove before serving. Top with red sauce, pesto or even leave plain.

Leftovers can be frozen for up to 3 months.

Ingredients

• Olive oil

• 2 cloves of garlic, minced

• 2 shallots (or you can use 1/2 a yellow onion), finely chopped

• 3 small/medium carrots, chopped up

• 1 packed cup spinach

• 1 pound ground turkey meat

• 1 egg, beaten

• 1 cup cooked brown rice

• 1/2 cup panko bread crumbs

• 1/4 cup grated Parmesan

• Pinch of salt and pepper

Instructions

1. Preheat oven to 375 degrees

2. Line a baking sheet with foil

3. In a small pan, add about a tablespoon of olive oil and sauté garlic and onion for about 5 minutes. Remove from pan and set aside

4. In a food processor, add carrots and spinach and pulse until chopped very fine

5. In a large bowl, add all of the ingredients

6. Mix with your hand and form into golf sized balls (makes about 20) and place on baking sheet

7. Bake in the oven for about 15-20 min or until fully cooked

Turkey Brown Rice Meatballs