Pesto Rice Meatballs Recipe
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.
SERVES ► 5
- ⅓ cup long grain rice
- ¾ cup water
- 1 egg
- ⅓ cup Spinach Pesto
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
- 1 pound 80 percent lean ground beef
- 2 tablespoons olive oil
- 1 (10-ounce) can condensed tomato soup
- 1 cup water
In small saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to cook rice partially. Drain rice if necessary.
In large bowl, combine rice, egg, pesto, milk, and cheese and mix well.
Add beef; mix gently but thoroughly until combined. Form into 1″ meatballs.
Heat olive oil in large skillet over medium heat. Cook meatballs, turning frequently, until lightly browned, about 5 minutes.
Drain pan, then add soup, water, and bring to a simmer.
Stir gently, then cover and simmer for 30–40 minutes or until meatballs are thoroughly cooked. Serve immediately.
If you have leftover meatballs, they make fabulous sandwiches. Heat the meatballs with the sauce, or if you need more sauce, add some pasta or tomato sauce. Then split a couple of hoagie buns, toast them, top with the meatballs, sauce, and some cheese. Broil until the cheese melts and bubbles, then serve.