Pesto Rice Meatballs
- Course: Main Course
- Features: Kid-Friendly
Summary:
Partially cooking the rice adds moisture to the meatballs and ensures that the rice becomes nice and tender, even on the inside of each meatball. According to cookbook author Linda Larsen, the meatballs can be made at a cost of $1.27 per serving.
The Spinach Pesto called for in this recipe is made with frozen, chopped spinach that has been defrosted. Using a fresh-pesto spinach (if it's feasible, budgetwise) may lend a bit more flavor to the meatballs.
Makes about thirty-six 1 1/2-inch meatballs (4 to 5 servings)
Ingredients:
- 1/4 cup (uncooked) long-grain rice
- 1 3/4 cups water
- 1 large egg, slightly beaten
- 1/3 cup Spinach Pesto (see related recipe in Recipe Finder)
- 2 tablespoons low-fat milk
- 1/4 cup grated Parmesan cheese
- 1 pound 80 percent lean ground beef
- 2 tablespoons olive oil
- 10 ounces (1 can) low-sodium condensed tomato soup
Directions:
Combine the rice and 3/4 cup of the water in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low, cover and cook for 10 minutes; the rice will not be cooked through. Drain the rice, if necessary, and let it cool.
Meanwhile, have 2 plates ready. Combine the rice, egg, pesto, milk and cheese in a large mixing bowl; mix well. Add the ground beef, using your hands to combine gently but thoroughly. Form into 1 1/2-inch meatballs, placing them on the plates as you work. Cover the plates of meatballs with plastic wrap and refrigerate or freeze for 10 to 15 minutes; that will make the meatballs easier to work with in the next step.
Heat the oil in a large skillet over medium heat. Add half of the meatballs; use 2 spoons or forks to turn them frequently as they brown lightly; that will take about 5 minutes, and the meatballs will not be cooked through. Transfer to a clean plate.
Remove any stray bits of meatball from the skillet, then repeat the cooking with the remaining meatballs. When they are done, drain the skillet and add the soup and the remaining 1 cup of water. Increase the heat to medium-high, stirring just until well combined (but keeping the contents just below a boil). Carefully return all of the cooked meatballs to the skillet; reduce the heat to medium-low, cover and cook for 30 to 35 minutes or until the meatballs are cooked through. Serve hot.
Recipe Source:
Adapted from her "The Everything Meals on a Budget Cookbook" (Adams Media, 2008).
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