Rice and baking mix replace bread crumbs in this tasty recipe. Serve meatballs as an appetizer or serve over prepared pasta with red sauce or with rice with a salad on the side for dinner.
2 cloves garlic, finely chopped
1 tbsp. olive oil
1 lb lean ground turkey
1/2 cup cooked basmati rice
1/4 cup The Pure Pantry All Purpose Baking Mix or Elizabeth’s Gluten-free baking mix (recipe in “Fresh from Elizabeth’s Kitchen” cookbook)
1/2 cup water
1/2 t. sea salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. oregano
Place medium sauté pan on medium heat. Add olive oil, finely chopped onion and garlic sauté for 3 minutes. Set aside and let cool.
In large bowl, combine the turkey meat, rice, baking mix, ½ cup water, salt, pepper, garlic powder and oregano. Add onion-garlic mixture. Form golf ball size meat balls using your hands. In large skillet over medum heat, brown meatballs for 3-4 minutes in 1 tablespoon olive oil, cooking in batches. Turn meatballs on all sides to brown all over. Add meatballs to 3 cups red sauce or BBQ sauce and continue to cook on low heat for 25 minutes, turning occasionally.
For Spaghetti and Meatballs recipe in “Fresh from Elizabeth’s Kitchen”, follow steps describes on page 110.