Cauliflower Brown Rice Meatballs
Ingredients
- 1 large 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 large eggs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon dried chives
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- 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!