|Rustic Turkey Meatballs with Parmesan Rice|
What do you do with your leftovers? Live Richly e-magazine is challenging us to compare notes this week. Leftovers in our house are either lunch for Daddy the next day, or even better, in our breakfast with scrambled eggs the next morning! Daddy is the self-proclaimed "breakfast master" in our household, so seven days a week, he's always the first to fire up the burners.
Here's one of our stand-by staple dinners, Rustic Turkey Meatballs with Parmesan Rice ("rustic" is a fancy word for "messy," btw)
Prep time: 15 minutes / Cook time: 40 minutes / Servings: 4
- 1 1/4 pound(s) of Lean Ground Turkey
- 2 eggs
- 1/4 cup(s) of bread crumbs
- 1 1/2 cup(s) of Shredded Parmesan Cheese
- 1/4 cup(s) of fresh flat leaf parsley
- 1 tbsp. of Lowfat Milk
- 1 tbsp. of Ketchup
- 1 clove fresh garlic, pressed
- 1/4 cup(s) of olive oil
- 1/2 cup(s) of Low Sodium Chicken Broth
- 1 Roma Tomato, diced
- 1/2 cup(s) of chopped fresh basil leaves
- 1 1/2 cup(s) of brown rice, cooked
- In a large mixing bowl combine ground turkey, eggs, bread crumbs, 1/2 cup parmesan cheese, parsley, milk, ketchup and garlic. Mix well with your hands until all ingredients are combined. Season with salt and pepper and combine.
- Heat olive oil in a large skillet. Using a melonballer, form mini meatballs with the ground turkey mixture and cook in the skillet on medium heat for 4-5 minutes on each side until brown and cooked through. Cook the meatballs in batches if necessary.
- When meatballs are cooked, add rice and chicken broth to the pan, deglazing the bottom of the pan with the chicken broth. Add tomato, remaining parmesan cheese and basil. Stir to combine and serve immediately.
|Breakfast leftovers with Philly coated toast|
I'd love to hear what all of you do with your leftovers!