Turkey Meatballs w/ brown rice & peas over a bed of mixed greens. As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
It makes tasty but simple baked meatballs without using frozen Swedish meatballs that can be high in fat and sodium! Meatballs are a great weeknight dinner choice. I sauted the frozen meatballs with the rice and garlic and then added water. You can have Turkey Meatballs w/ brown rice & peas over a bed of mixed greens using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Turkey Meatballs w/ brown rice & peas over a bed of mixed greens
- Prepare 1 of large egg.
- It’s 6 of crackers or 3 light drops of oatmeal, for hold.
- Prepare of seasonings: garlic salt, lemon pepper, paprika, parsley flakes, & ground red pepper.
- You need 1 packages (20 oz) of ground turkey.
- Prepare 5 tbsp of butter or margarine.
- Prepare 1/2 of onion, chopped.
- You need 1/2 of bell pepper, chopped.
- It’s 1 cup of frozen peas.
- It’s 1 cup of Minute brown rice.
- Prepare 1 packages of mixed greens or lettuce.
I topped it with parsley, green onion and lemon juice. Transfer meatballs to a clean bowl. Wild Rice Meatballs is a fun and delicious recipe that uses wild rice as filler instead of bread or cracker crumbs. The meatballs are so tender and easy!
Turkey Meatballs w/ brown rice & peas over a bed of mixed greens instructions
- Heat oven to 350°.
- Chop half of an onion and half of a bell pepper… for those halves you'll placed one-half aside for meat & the other half for the pan… or you can use a whole onion & whole bell pepper & chop in halves – one section for meat & the other section placed aside.
- Grab a bowl for the ground turkey & mix meat, seasonings, egg, 6 crackers or oatmeal, and chopped onion & bell pepper… mix ingredients & then add more seasonings if preferred.
- Grab a pan that's big enough to hold 10 to 13 meatballs; cover the pan in foil end to end & place 5 Tb of butter or margarine in the pan along with the other portion of chopped onion & bell pepper, & place in oven to melt butter.
- Remove pan as soon as butter is completely melted & place meatballs in the pan (roll meatballs in butter); pan should be covered end to end with 10 to 13 meatballs (or however many desired or able to make), & then sprinkle just enough frozen peas to cover the pan as well end to end… do not need a whole lot of peas just a little; place pan back in oven.
- On the stove top grab a small pot and add 1 cup of Minute brown rice & just enough water to cover the rice but not drowning the rice (if that makes sense) & cook on medium to high heat; will need to watch because when water cooks all the way out, place a lid on the pot & let sit until ready for use.
- One hour & thirty minutes for meatballs to cook (or until they have a crispy-brown like texture) & remove from oven.
- Grab a plate & bed the plate with the mixed greens or lettuce; add a little brown rice over the greens to cover a little bit; place three meatballs in the center of rice to cover, & place peas and onion & bell pepper along the sides for the pretty look (or garnish)… bon apetite.
You can use precooked wild rice from a can if you'd like, or cook wild rice as the recipe directs. Cook it until the rice is almost tender; it will finish cooking while the meatballs bake. In large bowl mix ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg and Worcestershire sauce. While the classic presentation is to serve homemade turkey meatballs on a bed of freshly cooked spaghetti, you can also serve them next to steamed veggies, accompanied by white or brown rice or as the filling of a hearty meatball sandwich. Basically, there's no wrong way to eat these delicious meatballs!