Cauliflower Brown Rice Meatballs

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 head Cauliflower
  • 1 tbsp Chives, dried
  • 1 tsp Oregano, dried

• Refrigerated

  • 5 Eggs

• Pasta & Grains

  • 3 cups Brown rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Salt

• Bread & Baked Goods

  • 3/4 cups Panko crumbs

Found on lordbyronskitchen.com

Ingredients

• 1 head cauliflower, cut into florets and steamed until fork tender (should yield about three cups)
• 3 cups cooked brown rice, cooled
• ¾ cups panko crumbs
• 5 eggs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon dried chives
• 2 teaspoons salt
• ½ teaspoon black pepper

Directions

• Preheat the oven to 350 degrees and prepare a large baking sheet by coating it with a good amount of non-stick cooking spray. Set aside. In a food processor, puree the cauliflower and brown rice together. The mixture will be wet, don’t worry about that. Puree until the mixture is the consistency of hummus. Transfer mixture to a large mixing bowl. Stir in the remaining ingredients. Be sure to mix well – a little elbow grease will do the trick! Use a small scoop to portion the mixture. Roll into balls using your hands. Place the balls onto the prepared baking sheet and bake for 25 minutes. Carefully turn the meatballs over and bake for an additional 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve immediately or store for later! These freeze well also!

Nutrition